500 g duck livers (cleaned and chopped into small pieces)
110 ml port
30 ml cream
1 tsp fresh thyme (chopped)
0.5 tsp salt
0.25 tsp ground star anise
0.25 tsp pepper
30 ml brandy
8 slices wheaten bread
for the blackberry compote:
200 g fresh blackberries
60 ml freshly squeezed orange juice
0.5 tsp orange zest
80 g caster sugar
pinch ground star anise
pinch ground ginger
Melt the butter in a non-stick pan over a medium heat. Add the onions and the chopped liver and cook for 1 minute. Stir occasionally and don’t overcook the livers.
Pour in the port and bring everything to the boil. Cover the pan, reduce the heat and simmer everything for 2 minutes. Remove from the heat and leave the mixture to cool.
Put the cream, thyme, salt, star anise, pepper and brandy into a food processor and add in the cooled liver mixture and blend until smooth. Scrape down the sides of the bowl a few times and blend again for a smoother consistency. Season with salt and some ground black pepper. Then place the mixture in a loaf tin lined with Clingfilm and put it in the fridge to set (If you are not using the paté immediately, melt 60g of unsalted butter and pour it over the set paté. This will prevent the surface drying up)
To make the compote, put the blackberries, orange juice and zest, caster sugar, star anise and ginger in a small saucepan over medium heat. Gently simmer until the sugar has dissolved. Discard half the liquid and allow the compote to cool.
To serve, place a slice of paté on a plate and garnish with some blackberry compote and serve with 2 slices of wheaten bread.