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.

Pâté De Foie Gras: Duck Liver Pâté

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

  1. 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.
  2. 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.
  3. Transfer the livers and cognac to a food processor. Add the heavy cream, allspice, salt, and pepper. Process until smooth.
  4. 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