Pots of Cranberry Apple Duck Liver Pâté served with fresh sourdough baguette.

Cranberry Apple Duck Liver Pâté

This rich duck liver pâté is perfectly balanced with sweet apples and tart cranberries. 

Course Appetizer, Snack
Cuisine American, French, Traditional
Keyword Duck, Liver, Offal, Organ Meats, Party Food, Variety Meats
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 30 minutes
Servings 5 Cups
Author Butter For All


  • 3 Cups Diced Fresh Apple 2 apples peeled
  • 1 Cup Minced Shallot 1 medium
  • 1 1/2 Cup Cleaned Duck Liver 12-14 ounces
  • 1 Teaspoon Garam Masala Optional
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Cup Butter 2 sticks divided
  • 1/4 Cup Cognac
  • 1/2 Cup Dried Cranberries Honey or fruit juice sweetened


  1. Remove all the butter from the refrigerator. Melt 4 tablespoons of butter in a large frying pan over medium heat. 

  2. Add the diced apples and shallots and sauté them until tender. Stirring occasionally. A little light color is okay but don't let them burn!

  3. Add the cleaned duck liver and spices. Cook the livers just until they start to firm up. 

  4. Add the cognac and cranberries. Deglaze (scrape) the bottom of the pan and remove it from the heat. Let the liver mixture cool to room temperature.

  5. Add the cooled liver mixture to your food processor. Reserve about 1/2 cup of cooked apple, shallot and cranberry aside.

  6. Purée the mixture while adding small chunks of the remaining butter. Purée the mixture until smooth.

  7. Add the reserved apple, shallot, cranberry mixture and pulse it in, leaving a few small chunks of fruit.

  8. Taste the purée and add salt if needed. Remember it will taste less livery when chilled!

  9. Scoop the pâté into small jars for storage. Top with melted clarified butter, cranberries and thyme if desired. 

  10. Refrigerate the pâté for at least 2 hours before serving. 

Recipe Notes

Pâté tastes best if it allowed to soften at room temperature for at least 10 minutes before serving.