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Pâté de foie gras (liver paté)

Yields8 Servings

This is a classic french preparation. It can be made using goose or duck or even chicken livers. There is a big difference between a block de foie gras, which is a whole liver which has been seasoned with salt, pepper and cognac, and then cooked in its container and pâté de foie gras which is the recipe offered here; but both are tasty, just not the same price!

 1 lb Chicken livers
 3 tbsp Chopped onions
 1 Medium Granny Smith apple, peeled and chopped
 ½ lb Unsalted butter at room temperature
 1 tsp Dry mustard
 ¼ tsp Salt
 ¼ tsp Grated nutmeg
 1 dash Cayenne pepper
 1 dash Ground cloves
 3 tbsp Clarified butter
1

Trim the livers of all fat.

2

Put in a small saucepan and cover with water.
Bring to a boil, then reduce heat and simmer 20 minutes.
Cool in the liquid and drain.

3

Meanwhile, sauté the onion and apple in 1 tablespoon of butter over medium heat for 5 minutes.

4

In a food processor or blender, combine the livers, remaining 1/2 pound butter, onion, apple and seasonings.
Blend until very smooth.

5

Pack into a terrine or earthenware bowl and cool.

6

Spread with melted clarified butter, which will preserve the paté. (You just scrape it off before using).

7

You can serve on a variety of crackers, or on apple slices with cornichons on top.

Nutrition Facts

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