Duck Liver Cheesecake with Red Currant Sauce

Duck liver cheesecake with red currant sauce


  • 1

    6 Tbsp Butter, melted, divided

  • 2

    1 Clove Garlic, minced

  • 3

    1/2 tsp each: Rosemary, Thyme and Parsley, minced

  • 4

    1 cup Panko Breadcrumbs

  • 5

    1/3 cup Parmesan Cheese

  • 7

    Smoked Salt, to taste

  • 8

    Fresh Cracked Black Pepper, to taste

  • 9

    6 Duck Livers, washed, deveined*

  • 10

    Rendered Duck Fat (from breast)**

  • 11

    2 Shallots, minced

  • 12

    2-3 Cloves of Garlic, minced

  • 13

    1/2 tsp each: Thyme, Parsley and Tarragon, finely minced

  • 14

    Salt and White Pepper, to taste

  • 15

    1/4 cup of Brandy

  • 16

    24 oz Cream Cheese, softened

  • 17

    1-1/2 cups Sour Cream

  • 18

    3 Eggs

  • 19

    1/3 cup Heavy Cream

  • 20

    1 Tbsp Olive Oil 2 Shallots, minced

  • 21

    1 Clove Garlic, minced

  • 22

    Fresh Thyme, minced, to taste

  • 23

    5 Cherry Tomatoes, peeled and halved

  • 24

    2 Tbsp Balsamic Vinegar

  • 25

    1/4 cup Red Wine

  • 26

    1 oz Butter

  • 27

    2-3 oz Red Currants

  • 28

    1 Tbsp Honey

  • 29

    1-2 oz Heavy Cream

  • 30

    Fresh Herbs or Microgreens for garnish

  • 31

    *Note: Place livers in a bowl and add milk to cover. Cover bowl and refrigerate for at least 2 hours or overnight.

  • 32

    **Use duck fat rendered from duck breast for livers.



  • 1

    Preheat the oven to 350 degrees F. In a small saut? pan, melt 2 tablespoons of butter. Saut? garlic and herbs until fragrant.

  • 2

    Add breadcrumbs and saut? until browned. Remove from heat and add cheese.

  • 3

    Press the mixture into the bottom of a 9-inch springform pan. Set aside.


  • 1

    Score the skin of the duck breast in a diagonal direction (do not cut through the duck). Turn the duck breast around and score the breast diagonally in the opposite direction.

  • 2

    Season duck breast with smoked salt and black pepper.

  • 3

    Heat a skillet over high heat. Place the duck breast, skin side down, into hot skillet.

  • 4

    Cook duck breast for 3 minutes on each side. Take the duck breast off of the heat and allow it to rest on a cutting board, skin side up.

  • 5

    Save rendered duck fat to saut? livers.

  • 6

    Drain livers and pat dry. In a large skillet, heat the duck fat (from the seared breast). Add the livers and cook for 3-4 minutes.

  • 7

    Add the shallots, garlic, herbs, salt and pepper and cook until shallots are soft and livers are slightly pink. Add the brandy and cook until liquid has evaporated.

  • 8

    Remove from heat and allow livers to cool.

  • 9

    Once cool, place liver mixture and pan drippings into a blender (or food processor) and process until smooth. Add cream cheese and sour cream.

  • 10

    Add eggs to mixture, processing mixture until smooth after each one. If mixture is thick, add heavy cream to thin. Add salt and pepper to taste.

  • 11

    Slice duck breast into 1/8 inch slices and arrange over prepared crust. Pour cream cheese mixture over duck breast. Bake for 40-50 minutes or until center is set, but still jiggles a little. Move to wire rack to cool, about an hour. While cooling, make red currant sauce.


  • 1

    Saut? shallots, garlic, thyme and tomatoes in 1 tablespoon olive oil for 1-2 minutes. Deglaze the pan with the balsamic vinegar and red wine. Add butter, currants, and honey and reduce for about a minute or so. Add heavy cream to taste.

  • 2

    When cheesecake is cool, remove outer ring of pan. Loosen from bottom of pan with a butter knife and transfer to serving plate. Decorate with fresh herbs, microgreens and spoon red currant sauce over top of cheesecake slice.


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