PATE DE FOIE GRAS RECIPE RECIPES

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DUCK LIVER PâTé RECIPE | EPICURIOUS



Duck Liver Pâté Recipe | Epicurious image

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

3 ounces duck fat
1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
1 duck liver (about 3 ounces), cut into 1-inch pieces
1/4 teaspoon herbes de Provence
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Cognac
16 1/4-inch-thick horizontal slices from a small baguette, toasted

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.

GORDON'S RUSTIC PâTé RECIPE | BBC GOOD FOOD



Gordon's rustic pâté recipe | BBC Good Food image

An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop

Provided by Gordon Ramsay

Categories     Buffet, Dinner, Starter, Supper

Total Time 1 hours 50 minutes

Prep Time 50 minutes

Cook Time 1 hours

Yield Makes 1 litre

Number Of Ingredients 14

200g skinless duck breast
200g skinless chicken breast
150g pork tenderloin fillet
2plump garlic cloves , peeled
3-4 sprigs fresh thyme
3 tbsp Armagnac brandy
2 tbsp olive oil
2 tbsp goose fat or butter, plus extra for greasing terrine
about thinly sliced rindless streaky bacon (dry cure is best) or pancetta
1kg best quality sausagemeat (at least 85% meat)
150ml double cream
4 tbsp chopped parsley
2 tbsp chopped tarragon
1 tbsp chopped thyme or rosemary

Steps:

  • Prepare duck and chicken breasts and the pork fillet by trimming off any sinews and fat. Smash the garlic with the back of a knife to crush roughly. Mix the meats in a bowl with the garlic, thyme, Armagnac, oil and pepper (no salt at this stage). Cover and marinate in the fridge for 1-24 hrs, depending on depth of flavour that’s required.
  • Drain the meats from the marinade, which can be discarded, and cut into chunks of about 1.5cm. Heat the goose fat or butter in a large frying pan and fry the meats for 2 mins on each side to brown. Discard the garlic and thyme sprigs. Season and cool.
  • Grease a 1kg terrine or loaf tin well. Arrange strips of bacon on the base and up both sides with enough overhanging to fold over. You will have a double layer of bacon on the base. Set aside.
  • Soften the sausagemeat in a big bowl with a wooden spoon, then work in the cream and chopped herbs. To check the seasoning, shape a tbsp of the mixture into a patty and fry in a little oil for 2-3 mins, then taste and add more salt and pepper to the bowl, if needed.
  • Mix the marinated meats into the sausagemeat. Scoop the mixture into the terrine, pressing down well and mounding up on the top. Pull the overhanging bacon strips up and over to cover.
  • Heat oven to 180C/fan 160C/gas 4. Double-wrap the terrine top in foil, pressing well into the sides and twisting the ends to seal. Place in a large, deep-sided roasting pan and pour in boiling water to reach halfway up the sides. Bake for 1 hr, until the meat feels firm on top when pressed. Remove from the oven and leave to cool, then chill overnight.
  • To serve, place the terrine in a pan of just-boiled water and leave for 3 mins to soften the bacon. Loosen the sides with a flat knife and ease the terrine out onto a board. Serve in slices with pear compote, some winter salad leaves and chunks of crusty bread.

Nutrition Facts : Calories 642 calories, FatContent 49 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 37 grams protein, SodiumContent 3.56 milligram of sodium

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GORDON'S RUSTIC PâTé RECIPE | BBC GOOD FOOD
An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop
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Total Time 1 hours 50 minutes
Category Buffet, Dinner, Starter, Supper
Cuisine French
Calories 642 calories per serving
  • To serve, place the terrine in a pan of just-boiled water and leave for 3 mins to soften the bacon. Loosen the sides with a flat knife and ease the terrine out onto a board. Serve in slices with pear compote, some winter salad leaves and chunks of crusty bread.
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