Mock Pate De Foie Gras Recipes

MOCK PATE DE FOIE GRAS

Steps:

• In a small saucepan, cover chicken livers with water to cover, and bring to a boil. Reduce heat immediately and simmer about 15 minutes. Add salt and simmer another 5 minutes until tender.
• Cool to room temperature in the stock.
• Place cooked chicken livers, butter, Worcestershire sauce, mustard, nutmeg, cloves, cayenne pepper, and onion juice into the bowl of a food processor fitted with the metal blade. Process, adding enough of the reserved cooking stock to make a smooth paste. Taste and adjust seasonings.
• Scrape into a greased crock and cover with plastic wrap, letting the wrap touch the surface of the pate. Refrigerate at least 24 hours before serving. Chicken liver pate may be stored under refrigeration up to 4 weeks.

PâTé DE FOIE GRAS

Steps:

• Cook livers in fat until soft.
• Mash into a paste with remaining ingredients.
• If too stiff, add additional goose fat.
• Serve on thin slices of toast or buttery crackers.

MOCK PATE

Steps:

• Combine cheese and liverwurst.
• Add remaining ingredients, mix well.
• Place in decorative bowl and refrigerate at least 2 hours before serving.

PASTA WITH FOIE GRAS AND TRUFFLES

Steps:

• Reserve 1 ounce of the foie gras and slice it in half. Dice the rest and place in a bowl. Gradually add wine and use a small whisk or fork to blend foie gras and wine together until smooth. Set aside. Heat fat in a 12-inch skillet. Add shallots and sauté on medium until soft and barely tinged with brown. Add stock and cook until stock is reduced by half.
• Remove from heat. Stir in foie gras mixture. Heat gently for a couple of minutes, not more than a very low simmer. Season with salt and pepper. Add thyme and truffle juice. Remove from heat and cover to keep warm.
• Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes. Drain well. Transfer pasta to skillet. Place over low heat. Add truffles. Using tongs, turn pasta to reheat and coat with sauce. Check seasoning. Divide into two warm soup plates and serve, with a piece of the reserved foie gras on top of each portion.