Recipe: Wild Duck Pate

This traditional duck liver pâté makes for a rich appetizer along with fresh bread. Too often hunters overlook one of the best parts of harvested waterfowl - the liver. This pate incorporates livers from multiple ducks in an easy, indulgent preparation that utilizes more of your quarry and will turn heads.

Wild Duck Pate


- 5 wild duck livers (approximately half a pound)
- 2 sticks of unsalted butter cut into 1 inch cubes
- 1 shallot diced small (brunoise)
- 3 garlic cloves chopped finely 
- 1/2 cup white wine
- 1/4 cup cognac
- Salt
- Olive oil


  1. Put a saucepan or iron skillet over medium heat and add three tablespoons of olive oil. Lightly brown the livers, making sure not to over cook or burn them.
  2. Remove the livers, and add the shallot to the pan.  
  3. Add 1 teaspoon of salt and slowly caramelize the shallots for 10 minutes, add the garlic and cook for another 2 to 3 minutes until golden brown. 
  4. Deglaze the shallots first with the cognac and then following with the white wine. Let reduce for 5 minutes.
  5. Return the livers to the pan and cook for another 5 minutes. 
  6. Remove from heat. Using a blender or a kitchen processor, blend the livers and start adding the butter slowly until it becomes a smooth paste. 
  7. Store in an airtight container for up to 7 days in the refrigerator.  

To serve: 

Take the pate out of the refrigerator 30 minutes before plating. Spread the pate on a bowl, garnish with fresh thyme and sea salt. Serve with bread. Serves 4 or 6 people.

About the Chef
Stefano Mastracchio splits time between José Ignacio, Uruguay and Montauk, New York, where he explores Latin American and Asian cuisine with knowledge and experience built from a career of working in great restaurants around the world. Stefano has worked with renowned chefs such as Francis Mallmann, Frank Castronovo, and Frank Falcinelli doing catering, events, cooking lessons, and coordinating filming productions, with a particular interest in woodfire techniques. For the last six years, Stefano has been working and leading different operations with Fernando Trocca, including in Jose Ignacio, Buenos Aires, Manhattan, Montauk, and London.