I know what many of you are thinking, “paté, ew,” and most of the time I would agree. Normal chicken liver paté is not for me, and I thought I would always hate it, that is until I tried foie gras paté. This spread is rich, creamy, savory and perfect for appetizers and toasts. Everyone I have ever made it for has loved it, even those who think liver is disgusting.
What is paté?
Pâté is a rich and flavorful spread made from meat, poultry, fish, or vegetables. The term “pâté” comes from the French word for paste, and it is typically made by grinding or pureeing the main ingredient and mixing it with other ingredients such as butter, cream, herbs, and spices.
Pâté can be served hot or cold, and it is often served as an appetizer or as part of a charcuterie board. It is commonly spread on crackers or toast points and is often accompanied by pickles, olives, or other savory items. My favorite is to serve it cooled / room temp on a freshly grilled crostini.
Foie gras paté takes it to another level. Foie gras is a fattened goose liver that has a delicious, rich, and silky flavor. This makes for a paté that melts in your mouth.
Tips for this foie gras paté:
- Weigh out the ingredients, specifically the foie gras. This spread is an emulsion, which means the correct ratio is important for it to become creamy.
- Saute the aromatics, foie gras and cognac to develop the flavor. But make sure to not saute the foie gras to where it is completely melted, only about 50% cooked through.
- Cool the sauteed mix in a bowl in an ice bath before blending. This is essential to make the emulsion! If it is hot, it will not mix properly.
- Make sure to mix in room temperature cubed butter while emulsifying! Cold butter will not do the trick here.
- Once it is made you can serve it immediately, or refrigerate for up to 2 weeks.
Make sure to check out my post on how to clean and devein foie gras!
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SERVINGS: 1.5 cups
- PREP TIME: 10 Mins
- ACTIVE TIME: 15 Mins
- TOTAL TIME: 15 Mins
This is great a a dip, spread on toast or crostini, or served on a charcuturie board!
Ingredients:
- 1 tbsp duck fat or avocado oil
- 1 large shallot, peeled and coarsely chopped
- 6 garlic cloves, minced
- Salt to taste
- Pepper to taste
- 6 oz of cleaned foie gras
- 2 tbsp cognac
- 1/4 cup butter, cubed, and room temp
- Baguette for serving
Preparation:
STEP 1.
In a pot, sweat shallots in duck fat until cooked through and clear. Add garlic and cook through, about another minute. Season as you go. Add the foie gras and cook for 2-4 minutes until soft. Add cognac and cook off the alcohol, sauteing for 2 more minutes.
STEP 2.
Transfer the mixture to a stainless steel bowl and place into an ice bath. With a silicone spatula, stir the mixture to cool off. Once it is cold, transfer to a food processor or blender.
STEP 3.
Blend until smooth. Once smooth, while blending, add the butter to emulsify and become creamy. Taste for seasoning, adjust with salt and pepper if needed, and serve.
STEP 4.
Serve or store in the fridge for up to two weeks.
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