TURKEY PATE 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.
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.
PATE RECIPES | ALLRECIPES
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From allrecipes.com
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From target.com
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From frommfamily.com
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From eatingwell.com
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From woolworths.com.au
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Satisfy your cat's cravings with this Purina Friskies Pate wet cat food variety pack. Three different recipes bring the poultry and seafood flavors she loves to her dish, so she can select from tempting surf or turf entrees. Each recipe features a smooth, pleasing pate…
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From wholefoodsmarket.com
From wholefoodsmarket.com
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From goodoldrecipes.com
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From healthystepsnutrition.com
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From dartagnan.com
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From ketosummit.com
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Toasted Cumin Lentil Pate For a Crowd Split Pea-Barley Patties with Roasted Apples & Pancetta For a Crowd Green Lentil-Beet-Braised Fennel Salad with Cider Vinaigrette
From northernpulse.com
From northernpulse.com
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From goodoldrecipes.com
From goodoldrecipes.com
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Transform your Christmas dinner with these easy gravy recipes. Make a classic turkey gravy ahead, or try our boozy twists and alternative options. Christmas ham. Feed a crowd with a festive gammon joint. We have ideas for marinades, glazes and ways to serve it. ... Christmas pate and terrine. Serve our festive pâté recipes …
From bbcgoodfood.com
From bbcgoodfood.com
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From healthystepsnutrition.com
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From dartagnan.com
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From ansonmills.com
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From ketosummit.com
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From dartagnan.com
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