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How to Make Foie Gras Pâté

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

How to Make Foie Gras Pâté:

champagne with foie gras pate on crackersIt’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



  1. Line a 9 x 5 inch loaf pan with 8 – 10 slices of bacon.
  2. Combine ingredients in a bowl, and mix well.
  3. Place in the bacon lined loaf pan & seal with bacon strips. Cover with cooking sprayed aluminum foil.
  4. Place loaf pan in a large roasting pan. Fill with water up to halfway up the loaf pan.
  5. Bake in a 325 degree F oven, and bake until juices run clear – about 1 1/2 – 2 hrs.
  6. Cool completely.
  7. Place a small board or another loaf pan on top of the foil, weighted down with 3 or 4 unopened food cans.
  8. Refrigerate for 12 hrs or until firm.
  9. 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.

Serve this Foie Gras Pâté with pickles & Dijon mustard on French bread or rye toasts, and a sweet, white wine.

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I hope you enjoy this Duck Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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