Pâté De Foie Gras
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
1/2 cup
ingredients
directions
- 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.
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Reviews
-
Keep in mind that any recipe calling for goose liver can also use either fattened duck livers or the<br/>fattened livers of the mulard (an exquisite cross between a Moscovy and Pekin duck). I love the way you did it. I've will added this to my recipe book "AS IS" and with my additions TOO. I have two way to do it!! THANK YOU!! I can do the happy food dance!! NOW !! THANK YOU!! 7 Stars
RECIPE SUBMITTED BY
Molly53
United States