GERMAN GANSELEBER PATE (GOOSE OR CHICKEN, OR DUCK PATE)
Make and share this German Ganseleber Pate (Goose or Chicken, or Duck Pate) recipe from Food.com.
Provided by Olha7397
Categories Spreads
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Lightly sauté the livers in the butter so that they are still pink inside.
- Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes.
- Finely puree the mixture, one cupful at a time, in a food processor or blender.
- Pack into an earthenware jar and refrigerate for 24 hours.
- Serve cold on small pieces of toasted rye bread. Serves 6.
- German Traditional Cooking.
Nutrition Facts : Calories 432.5, Fat 30.5, SaturatedFat 14.9, Cholesterol 101.4, Sodium 168, Carbohydrate 3.7, Sugar 1.7, Protein 16
COUNTRY DUCK PATE
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes four 4-cup terrines
Number Of Ingredients 18
Steps:
- In a small bowl, combine apricots and 1/2 cup cognac. Let stand for 30 minutes. Drain, reserving liquid; set aside.
- Heat the oil in a medium skillet over medium heat. Add the onion, shallots, and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Transfer to a small bowl, and place in freezer until cold, about 15 minutes.
- Preheat oven to 325 degrees. In a medium bowl, whisk together the onion mixture, eggs, reserved cognac plus the remaining 1/2 cup salt, pepper, thyme, and allspice; set aside. In a large chilled bowl, combine pork, fatback, ground duck, ground chicken, and apples. Mix well. Add the egg mixture, and mix until well combined.
- Line terrines with caul fat leaving a 2-inch overhang. Divide half of the meat mixture between the 4 terrines, gently press to pack down. Arrange 5 apricots down the center of each terrine, with the strips of duck and pistachios on both sides. Top with remaining meat mixture. Fold caul fat over to enclose, and trim if necessary. Cover with parchment paper and then the top of the terrine or aluminum foil.
- Place 2 terrines in each of 2 roasting pans. Add enough boiling water to come halfway up the sides of the terrines. Transfer to oven, and bake until a meat thermometer inserted into the center registers 140 degrees. Remove from oven, and uncover.
- Place a piece of parchment-paper-lined aluminum foil over each terrine. Cut cardboard to fit just inside the rim of each terrine. Place cardboard on each terrine, and top each with a weight, such as a few cans. Let stand at room temperature for 2 hours. Then refrigerate overnight, and up to 2 days. Unmold or serve directly from the terrine.
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.
More about "german ganseleber pate goose or chicken or duck pate recipes"
THE HIRSHON GERMAN CHICKEN LIVER PATé – …
Web Sep 16, 2017 7 tablespoons of goose, duck or chicken fat, divided 1 cup chopped yellow onion 1 teaspoon minced garlic 1 teaspoon kosher salt 1 …
From thefooddictator.com
5/5 (3)Calories 398 per servingEstimated Reading Time 4 mins
From thefooddictator.com
5/5 (3)Calories 398 per servingEstimated Reading Time 4 mins
See details
BRAISED DUCK RECIPE - A RECIPE FOR GERMAN BRAISED DUCK
Web Jan 17, 2019 Instructions. Heat the duck fat in a large, lidded pot like a Dutch oven set over medium-high heat. Brown the duck or goose legs well, especially on the skin side. Salt the legs as they are cooking. Once each …
From honest-food.net
From honest-food.net
See details
PâTé WITH GOOSE - SCHALLER & WEBER
Web Schaller & Weber Pâté with Goose is based on the German gansleberwurst and similar to cle foie, meaning goose and goose liver is added to our pâté recipe for a luxuriously rich flavor.
From schallerweber.com
From schallerweber.com
See details
CHICKEN LIVER PATE - DAVID LEBOVITZ
Web Jan 9, 2013 1 onion, peeled and diced 1 pound (450g) chicken livers 1 teaspoon salt 1 teaspoon freshly ground pepper 3 large hard-boiled eggs 2 teaspoons red wine vinegar
From davidlebovitz.com
From davidlebovitz.com
See details
GERMAN ROASTED DUCK AND GRAVY RECIPE - ESTER KOCHT
Web Apr 17, 2018 Turn on the oven and bake for 1 hour @ 180°C (356 °F). After 1 hour turn the duck over (breast side up) and bake for another 1 hour. Afterwards, take the pan out of …
From esterkocht.com
From esterkocht.com
See details
GERMAN ROAST GOOSE AND DUCK RECIPE - ULTIMATE GUIDE - YOUTUBE
Web 2K views 10 days ago German Roast Goose and Duck Recipe - Ultimate Guide Written Recipe: https://cooking-the-world.com/traditi... Show more Show more
From youtube.com
From youtube.com
See details
DUCK LIVER PâTé WITH ARMAGNAC | RECIPES | DELIA ONLINE
Web Method. To make the pâté, take a medium-sized, heavy-based frying pan, melt about 25g of the butter in it and fry the duck livers over a medium heat for about 5 minutes. Keep …
From deliaonline.com
From deliaonline.com
See details
GERMAN CHRISTMAS GOOSE RECIPE (WEIHNACHTSGANS) - THE SPRUCE EATS
Web May 9, 2021 Place the roasting rack on top. Pierce the goose skin in several places to let the fat drip out as it cooks. Put the goose, breast-side down, on the roasting rack and …
From thespruceeats.com
From thespruceeats.com
See details
GERMAN GANSELEBER PATE (LIVER PATE) - RECIPE #20639 - FOODGEEKS
Web Ingredients Instructions Lightly sauté the livers in the butter so that they are still pink inside. Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes. Finely …
From foodgeeks.com
From foodgeeks.com
See details
DUCK PATE | DUCKS UNLIMITED
Web Mar 4, 2021 [STEP 1] Lightly brown bacon in a large skillet over medium heat. Add onion, garlic, and duck breast and sauté until duck is just cooked. Allow to cool completely. …
From ducks.org
From ducks.org
See details
GERMAN GANSELEBER PATE GOOSE OR CHICKEN OR DUCK PATE …
Web 2022-02-03 Remove the duck livers from the pan and place them in a food processor bowl fitted with the metal blade. Add about 1/2 cup of the hot cream and process until …
From tfrecipes.com
From tfrecipes.com
See details
GERMAN GANSELEBER PATE (GOOSE OR CHICKEN, OR DUCK PATE)
Web 375 g goose (12 oz.) or 375 g duck (12 oz.) or 375 g chicken livers (12 oz.) 125 g butter (4 oz.) 2 sprigs thyme, chopped ; 1/2 teaspoon bay leaf powder ; 2 sprigs rosemary, …
From worldbesteuropeanrecipes.blogspot.com
From worldbesteuropeanrecipes.blogspot.com
See details
RECIPES WITH GOOSE AND DUCK (PAGE 1) - FOODFERRET
Web A recipe for Wild Duck or Goose Casserole made with ducks, goose, butter or margarine, flour, chicken broth, burgundy wine, onion, salt Place fowl in a greased 1-1/2 qt. baking …
From foodferret.com
From foodferret.com
See details
CREAMY DUCK LIVER PâTé | FOOD & WINE RECIPE - YOUTUBE
Web The creamy duck liver pâté is topped with a tart blackberry conserva. The contrasting flavors combine for the ultimate bite.Find the full recipe here, https:...
From youtube.com
From youtube.com
See details
DUCK LIVER PATE RECIPE - HOW TO MAKE LIVER PATE | HANK SHAW
Web Jan 11, 2021 If you do use mammal livers, my advice is to brine them overnight in a ratio of 1/4 cup kosher salt to 1 quart water, and/or another night’s soak in milk. This will strip …
From honest-food.net
From honest-food.net
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love