Chicken Or Duck Liver Pate
From elgourmand2 8 years agoIngredients
- • 1 pound (500g) of livers, chicken or duck (or a mix of the two) shopping list
- • 3/4 cup of sliced mushrooms (save several for decoration) shopping list
- • 2 sticks (250g) of butter. shopping list
- • 1/4 cup of chopped green onions shopping list
- • 1/4 cup of cognac can sub white wine but the cognac is better. shopping list
- • 1 teaspoon of salt shopping list
- • 1/8 teaspoon of freshly ground black pepper shopping list
- • 1/8 teaspoon of cayenne pepper, optional. shopping list
- • 1/4 teaspoon of powdered allspice shopping list
- • 1/8 teaspoon of thyme shopping list
- • chopped parsley for decoration shopping list
How to make it
- 1) Wash, dry, and chop livers.
- 2) Sauté mushrooms in butter for 5 minutes.
- 3) Remove mushrooms with a slotted spoon and set aside.
- 4) Sauté onions in same pan and cook 5 minutes.
- 5) Add livers to pan, stir and cook until still barely pink inside, about 5 minutes.
- 6) Put into blender; add mushrooms, cognac, and seasonings, blend well. If mixture is too thick, add more melted butter or cognac (1 or 2 tablespoons). Keep it as thick as the blender will will work well.
- 7) Pack in crocks or a mold and chill. See Photo
- Serve in crock or unmold and decorate with parsley and mushrooms. See Photo
- Serve at room temperature. Serve with toast, gherkins, olives, chopped onion, etc.
- Freezes well, if tightly sealed.
People Who Like This Dish 3
- Good4U Perth, Canada
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