Best 4 Daves Turkey Liver PÂtÉ Recipes

TURKEY LIVER PATE (FOIS GRAS)

Steps:

• Place stock in a heavy pan; add salt and bring to a boil. Gently add liver with a spoon and return to a boil.
• Reduce heat and simmer until liver is completely opaque in color, 8 to 10 minutes. Remove liver from the pan and let sit for 5 minutes.
• Put liver into a food mixer. Add cream, a little at a time, and process until smooth. Season with pepper. Chill before serving, if desired.

POULTRY LIVER PATE WITH TRUFFLES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Combine chicken livers and ham in a food processor and process until finely chopped. Add sausage, thyme, egg, and salt. Process for 10 seconds. Stir in truffles.
• Line a terrine mould with bacon, making sure you have some overhang so you can cover the pate with it. Spoon mixture into the mould and even it out with a spatula. Scatter bay leaves on top. Fold extra bacon on top of the mixture and cover mould with a lid or aluminum foil.
• Bake in the preheated oven until pate has set, about 1 hour. Allow to cool and refrigerate for at least 24 hours before slicing.

DUCK LIVER PâTé

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.

TURKEY, CHICKEN LIVER, AND MUSHROOM PâTé

Steps:

• Preheat oven to 350°F.
• Pulse onion and garlic in a food processor until finely chopped. Add mushrooms and pulse until finely chopped, scraping down bowl frequently, then stir in salt, pepper, and spices (this makes a duxelles).
• Cook duxelles in a 12-inch nonstick skillet over moderate heat, stirring, until a shade darker and most of liquid mushrooms give off has evaporated, about 10 minutes. (Duxelles should not be dry in this recipe.)
• Soak baguette pieces in milk in a large bowl until milk is absorbed. Stir in egg white, parsley, brandy, turkey, liver, and ham, then duxelles until combined well.
• Spoon into lightly oiled terrine and bake, uncovered, in middle of oven until an instant-read thermometer inserted 2 inches into center registers 170°F and top is firm and browned, about 1 hour and 10 minutes. Transfer terrine to a rack and cool. Chill, covered, at least 8 hours (overnight) for flavors to develop.
• To unmold pâté, drain off any liquid in terrine, then loosen bottom with a spatula. Invert pâté onto a plate, then reinvert onto a serving platter. Cut into slices with a serrated knife and bring to room temperature.