Corn-Fed Duck Liver | Aurum’s Signature | 250g pack
$4.00UNIT
Aurum Corn-Fed Duck Liver is a rich and versatile offal selection from our Signature Corn-Fed Duck, offered in a convenient 250g pack.
Known for its deeper duck flavour, smooth texture and savoury richness, duck liver is especially well suited to classic pâté, parfait, mousse, pan-searing, stir-frying and chef-led entrée dishes. When cooked gently, it delivers a creamy mouthfeel and rounded finish, making it ideal for both refined Western preparations and flavour-led Asian cooking.
This 250g pack is practical for home cooks, chefs and customers looking to create small-batch pâté, elegant starters, rice bowls, stir-fries or rich sauces. It pairs beautifully with butter, shallot, thyme, brandy, port, Madeira, soy, ginger, spring onion, black pepper and chilli.
Suggested recipes: Duck Liver Pâté, Duck Liver Parfait, Duck Liver Mousse with Toasted Brioche, Pan-Seared Duck Liver with Shallot and Thyme, Duck Liver with Port or Madeira Sauce, Stir-Fried Duck Liver with Ginger and Spring Onion, Black Pepper Duck Liver, Soy-Braised Duck Liver and Duck Liver Rice Bowl.
Pairing suggestion: Champagne, Pinot Noir, dry sherry, Sauternes-style dessert wine, Japanese whisky highball, roasted oolong tea, hojicha or pu’er tea.
Aurum Corn-Fed Duck is raised in collaboration with dedicated partnered local corn-fed duck farmers in Southern NSW, through a farming and feeding programme curated by the Moorabool Valley Duck Farm team.
This corn-fed duck liver selection reflects Aurum’s whole-bird approach, offering a rich and flavourful offal product for thoughtful cooking use.
Aurum Corn-Fed Duck Liver offers rich savoury flavour with a soft, creamy texture when cooked gently.
It works especially well with butter, herbs, brandy, port, soy, ginger and black pepper, making it suitable for both pâté-style dishes and quick-cooked recipes.
250g pack · 40 packs per carton
A classic duck offal selection for customers who enjoy rich flavour, smooth texture and refined cooking.
For Duck Liver, we recommend gentle cooking to preserve its creamy texture. Use it for pâté, parfait or mousse, or pan-sear quickly with butter, shallot and thyme. For Asian-style cooking, stir-fry briefly with ginger, spring onion, soy, black pepper or chilli.
Pair pâté-style dishes with Champagne, Pinot Noir, dry sherry or Sauternes-style dessert wine. For tea pairing, choose roasted oolong, hojicha or pu’er tea to support the richer duck flavour.
