Wednesday, December 31, 2014

Goose Liver Pate

 

This year we decided to roast a goose for Christmas (it turned out really well) which meant I found myself with a goose liver on hand. After a bit of researching I found this wonderful recipe from Jacques Pepin and after making a few modifications, I set about preparing it for tonight’s New Year’s Eve celebration. Like Christmas, tonight’s dinner will be a quiet, low key affair for just the two of us as I’m still feeling down about my mother’s passing in early December. We picked up her ashes yesterday. It’s all a bit surreal. We snuck an advance taste of the pate this afternoon and it is marvelous. Marvelous! I recommend serving it with cherry jam (we’re going to use the homemade jam we canned over the summer) on rich buttery crackers.

ingredients

  • 3 ounces goose fat
  • 1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
  • 1 goose liver (about 3 ounces), chopped
  • 1 teaspoon herbes de Provence (or more, to taste)
  • 1 clove garlic, peeled and crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons Port
  • 1/4 cup milk
  • teaspoon of unflavored gelatin

preparation

1. Soak the liver in the milk; set aside. Meanwhile, place 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 and milk, herbes de Provence, Port, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally until liquids have reduced. Add the salt and pepper.

3. Transfer the mixture to a blender, and blend until liquefied. This will yield 1/2 cup. Pour into souffle cup and sprinkle gelatin over, stirring to dissolve. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.

4. Spread the pâté on crackers or toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

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