Posted By Ingrid Turner on Feb 23, 2014 in Adult Recipes, Appetizers, Duck, Entertaining Guests, Ethnic Foods, Featured, French, Holidays & Events, Hors D'Oeuvres, How To Cook, Main Dishes, Poultry & Fowl, Snacks Recipes, Valentine's Day, Western European Food | 0 comments

Savory, creamy & very decadent, Foie Gras Pâté is somewhat of an acquired taste & a delicacy.

How to Make Foie Gras Pâté:

It’s easy to make a Foie Gras Pâté using Pan Seared Duck Livers.

Type: Pâté Recipe:

Serve with: pickles, Dijon mustard on French bread or rye toasts with sweet, white wine
Prep Time: 12 min
Bake Time: 1 1/2 – 2 hrs
Chill Time: 12 hrs
Yields: 12 people

Ingredients:

1/2 lb ground veal or ground pork – mixed well
1/2 lb foie gras, goose or chicken livers – pan seared
8 – 10 bacon slices
2 large eggs – beaten
1/2 cup heavy cream
1/2 tbsp garlic – minced
salt & pepper – to taste
pinch of grated nutmeg
pinch sweet paprika
dash ground sage
1/4 cup brandy

Instructions:

Line a 9 x 5 inch loaf pan with 8 – 10 slices of bacon.
Combine ingredients in a bowl, and mix well.
Place in the bacon lined loaf pan & seal with bacon strips. Cover with cooking sprayed aluminum foil.
Place loaf pan in a large roasting pan. Fill with water up to halfway up the loaf pan.
Bake in a 325 degree F oven, and bake until juices run clear – about 1 1/2 – 2 hrs.
Cool completely.
Place a small board or another loaf pan on top of the foil, weighted down with 3 or 4 unopened food cans.
Refrigerate for 12 hrs or until firm.
To serve, remove bacon from top of pâté. Run a sharp knife around the edges & turn out the pâté on to a serving platter. Remove the rest of the bacon from the bottom & sides. Slice into aproximately 3/4 inch slices.