by: Max M Rasmussen

Homemade Duck Pâté

Homemade Duck Pâté - Max M Rasmussen
When you buy a whole duck there is often a strange little bag with wet stuff inside it. If the stuff is lucky, it'll be put into a roasting pan, where the duck drippings can drizzle down onto them, enabling you to make a duck sauce. But I think it's far better to use the stuff for a pâté.


  • 250 g (½ lbs) giblets of duck (about 2 ducks)
  • 1/4 - 1/2 of the weight of the giblets in duck fat 
  • ½ medium onion, finely chopped
  • 1 dl (½ cup) milk
  • 1 egg 
  • 1 tbsp flour
  • ½ stock cube (optional) 
  • 1 tsp salt (only ½ teaspoon if you use soup cubes.) 
  • 1 pinch of pepper
  • 1 tsp Vietnamese fish sauce, or a few finely minched anchovies. (Optional)


Chop the giblets and fat as finely as possible with meat grinder, food processor or a sharp knife.

Mix all the ingredients and stir well

Pour the mixture into a baking tin. Place it in a water bath.

Bake for approx. 1 hour at 180°C (356°F). Ensure that the water does not evaporate while baking.


This recipe is the same as my danish pigs liver pâté recipe. Just with duck giblets instead of pig liver and fat.

The fat one should use for this is the inside fat that sits inside the carcass near the duck's buttocks.