German Ganseleber Pate Goose Or Chicken Or Duck Pate Recipes

Steps:

• Lightly sauté the livers in the butter so that they are still pink inside.
• Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes.
• Finely puree the mixture, one cupful at a time, in a food processor or blender.
• Pack into an earthenware jar and refrigerate for 24 hours.
• Serve cold on small pieces of toasted rye bread. Serves 6.
• German Traditional Cooking.

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.