GOOSE LIVER PATE RECIPE FRENCH RECIPES
DUCK LIVER PâTé RECIPE | EPICURIOUS
This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.
Provided by Jacques Pépin
Yield Makes 1/2 cup, enough for about 16 toasts
Number Of Ingredients 9
Steps:
- 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
- 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
- 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
- 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.
EASY HOMEMADE PORK LIVER PATE RECIPE - MAGIC SKILLET
Easy homemade pork liver pate recipe. Very easy and delicious pork liver pate with herbs, brandy and dry white wine baked in an oven.
Provided by Slava Bond
Total Time 1 hours 25 minutes
Prep Time 10 minutes
Cook Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mince the pork liver and mix with the pork and salt pork. Stir in nutmeg, oregano, bay leaf. Pour in the brandy, dry white wine. Mix well. Season with black pepper. Mix thoroughly.
- Fill the terrine with pork mixture, and press down firmly. Cover with aluminum foil.
- Preheat the oven to 350 F (175 C). Cook in preheated oven for 1¼ hours.
- Turn off the oven. Remove cooked pate from the oven. Cool, and allow to set in the refrigerator for at least 8 hours before cutting.
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Total Time 1 hours 50 minutes
Category Buffet, Dinner, Starter, Supper
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Total Time 1 hours 50 minutes
Category Buffet, Dinner, Starter, Supper
Cuisine French
Calories 642 calories per serving
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- Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
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