The Chef's Indulgence
Made in small batches by Chef Allen Ingram using free-range duck livers from Fraser Valley Duck and Goose, this is a proper house-made pâté — rich, silky, and deeply flavoured with port wine, Madeira, and Cognac. The kind of thing you'd pay serious money for at a French bistro. We make it right here in Gibsons, BC.
What's in it:
- Duck liver, eggs, butter.
- Port wine, Madeira, Cognac
- Shallots, thyme, sea salt, black pepper
- Curing salt
- Free-range Fraser Valley duck liver — no antibiotics, no hormones
How to serve it:
Spread generously on toasted sourdough or crackers. Pair with cornichons, grainy mustard, and a glass of Pinot Noir. Serve at room temperature for maximum flavour. Also excellent as part of a charcuterie board.
A $2.50 jar deposit is included in the price and fully refunded when the jar is returned.
House-Made · Free-Range Duck · Fraser Valley BC · HOTRO.ca
