Goose liver pate recipes

I need to start this post by stating that I am not normally a liver lover. As an avid duck and goose hunter, for decades I’d searched for a duck liver pâté recipe I really, honestly enjoyed. To no avail. Until now. I’ve finally cracked the code, and I’ll walk you through how I learned to love liver… at least in pâté. | @huntgathercook

What do you do when you're gifted with a goose liver? Now, I am aware that many may not look at this as a particularly advantageous gift. Wow... thanks... you shouldn't have. Really. Of course it can be a particularly wonderful surprise, you just have to work with it a bit. It's not an everyday thing (yes, or an anyday thing for many... animal factor and ewww factor both included). And it doesn't need to be from a goose specially raised for foie gras (you could substitute chicken livers if…

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.

Every silky-smooth bite of this pleasing chicken liver pate was worth the extra calories! Created by my daughter-in-law's mother, Jill...

A tart Concord grape gelée offsets the richness of these goose liver terrines.

Garde Manger Knowledge: Pate Knowledge What is Pate? Pâté is the French term "paste." It is traditionally served baked in a crust or molded as a terrine and duck liver or goose liver as the main ingredient. Pate is a paste, pie, or loaf consisting of a forcemeat such as liver, poultry, meat, fish, etc. Can be served hot or cold. The most famous pate is "pâté de foie gras", made from the livers of fattened geese. Pate Equipment and Utensil for Pate Types of Terrine Mold/ Loaf-Terrine Mold…

Making a duck terrine is not as hard as you might think, although you do need some equipment. Why bother in the first place? Because terrines are the pinnacle of ground meat dishes, and can include all kinds of interesting bits inside. A terrine is essentially a firm pâté with something inside it. Either way, it is a rich, smooth mixture of meat and fat and spices that you eat either cool or warm. It is as good as a sandwich filling as it is seared briefly and served by itself…

How To Make Smooth Chicken Liver Pate In One Pan

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