DUCK LIVER PâTé
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
Categories Condiment/Spread Duck Cognac/Armagnac Fall
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.
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Ciara Craigens
[email protected]I've made this recipe several times and it always turns out great. It's a bit time-consuming, but it's worth it. The duck liver is so rich and flavorful.
Kyle Canada
[email protected]This is a great recipe for a special occasion. The duck liver is rich and flavorful, and the sauce is perfect. I will definitely be making this again.
Pemba Tamang
[email protected]I made this recipe for a dinner party and it was a huge success. The duck liver was cooked to perfection and the sauce was divine. I highly recommend this recipe.
Adriana Fopixi
[email protected]This recipe was easy to follow and the duck liver turned out great. I served it with mashed potatoes and it was a hit with my family.
Lisakhanya Jakuja
[email protected]I've made this recipe several times and it always turns out great. It's a bit time-consuming, but it's worth it. The duck liver is so rich and flavorful.
Sandra Frazier
[email protected]This is a great recipe for a special occasion. The duck liver is rich and flavorful, and the sauce is perfect. I will definitely be making this again.
Qasim jatt
[email protected]I made this recipe for a dinner party and it was a huge success. The duck liver was cooked to perfection and the sauce was divine. I highly recommend this recipe.
Moges Fekadu
[email protected]This recipe was easy to follow and the duck liver turned out great. I served it with mashed potatoes and it was a hit with my family.
Caleb Luke
[email protected]I was a bit hesitant to make this recipe because I'm not a big fan of liver. But I'm so glad I did! The duck liver was cooked perfectly and the sauce was delicious. I will definitely be making this again.
vladana ilic
[email protected]I've made this recipe several times and it always turns out great. It's a bit time-consuming, but it's worth it. The duck liver is so rich and flavorful.
Sathsara Dilmith
[email protected]This is one of my favorite recipes. I love the combination of the duck liver and the sauce. I always get compliments when I make this dish.
Kamran Ahmed Ahmed
[email protected]I made this recipe last night and it was a hit! My guests loved it. The duck liver was so tender and flavorful.
Kshetragya Janal
[email protected]This was a great recipe! The duck liver was cooked perfectly and the sauce was delicious. I will definitely be making this again.