Pâté De Foie Gras Recipes

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.

TURKEY LIVER PATE (FOIS GRAS)

Steps:

• Place stock in a heavy pan; add salt and bring to a boil. Gently add liver with a spoon and return to a boil.
• Reduce heat and simmer until liver is completely opaque in color, 8 to 10 minutes. Remove liver from the pan and let sit for 5 minutes.
• Put liver into a food mixer. Add cream, a little at a time, and process until smooth. Season with pepper. Chill before serving, if desired.

MANGO CHUTNEY FOR PâTé DE FOIE GRAS

Steps:

• Heat the oil in a nonstick frying pan. Add the peppercorns and the shallot, and sauté over low heat for 5 minutes.
• In the meantime, peel the mango and cut it into 1/2-inch cubes. Add the mango to the shallot and continue sautéing. Sprinkle the sugar over, splash in the red-wine vinegar, and simmer for 10 minutes. Cover, and cook on very low heat for 40 minutes, or until the mango becomes a marmalade. Cool, discard the peppercorns, and serve as an appetizer with foie gras.

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.