Pâté De Foie Gras: Duck Liver Pâté
Pâté de Foie Gras is a luxurious and rich duck liver pâté that is a classic dish in Occitan cuisine. This recipe is perfect for special occasions or as an indulgent appetizer.
Ingredients
- 1 lb duck livers
- 1/2 cup cognac
- 1/2 cup heavy cream
- 1/4 tsp ground allspice
- Salt and pepper to taste
Instructions
- In a skillet, sauté the duck livers over medium heat until browned on the outside but still pink on the inside, about 3 minutes per side.
- Remove the livers from the skillet and set aside. Deglaze the skillet with cognac, scraping up any browned bits from the bottom of the pan.
- Transfer the livers and cognac to a food processor. Add the heavy cream, allspice, salt, and pepper. Process until smooth.
- Transfer the pâté to a serving dish or ramekins. Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Protein
- 15g
- Fat
- 18g
- Carbohydrates
- 2g
Supplies
Skillet Food processor Serving dish or ramekins
Tools
Knife Cutting board Spatula
Serving suggestions
Serve the Pâté de Foie Gras with toasted baguette slices, cornichons, and a sweet fruit compote.
Tips & tricks
For a smoother texture, pass the pâté through a fine-mesh sieve before refrigerating.
Cost
$25