Best German Ganseleber Pate Goose Or Chicken Or Duck Pate Recipes

German Ganseleber Pate (Goose or Chicken, or Duck Pate) image

Provided by Olha7397

Categories Spreads

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

375 g duck (12 oz.) or 375 g chicken livers (12 oz.)
125 g butter (4 oz.)
2 sprigs thyme, chopped
1/2 teaspoon bay leaf powder
2 sprigs rosemary, chopped
1/2 cup dry sherry
1 tablespoon brandy
1 teaspoon honey
salt
fresh ground black pepper

Steps:

Nutrition Facts : Calories 432.5, Fat 30.5, SaturatedFat 14.9, Cholesterol 101.4, Sodium 168, Carbohydrate 3.7, Sugar 1.7, Protein 16

Duck Liver Pâté image

Provided by Jacques Pépin

Yield Makes 1/2 cup, enough for about 16 toasts

Number Of Ingredients 9

3 ounces duck fat
1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
1 duck liver (about 3 ounces), cut into 1-inch pieces
1/4 teaspoon herbes de Provence
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Cognac
16 1/4-inch-thick horizontal slices from a small baguette, toasted

Steps:

1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.