does anyone have a recipe for pate de foie gras?

Answer 1

Take 2 fine goose livers and with a sharp knife remove all of the skin and as much of the fiber as you can. Cut the livers into pieces. Line a small baking dish (it should have a cover) with thin slices of salt pork, covering both sides and bottom. Place the pieces of liver in the dish, adding small pieces of truffles (using about 1/2 pound in all) as you go along. Dust each layer with a little salt and pepper, and press down on each layer as you complete it. Pour over the top 2 tablespoons of the best cognac. Do not use any other spices. As an old French recipe says, "Le sel et le poivre sont là uniquement pour corriger la fadeur du foie, dont le goût délicat ne doit se marier qu'au parfum de la truffle et à l'arome à peine définissable fourni par le cognac" (The salt and pepper serve the unique purpose of correcting the blandness of the liver; its delicate flavor should only be married to the perfume of the truffle and the almost imperceptible aroma of the cognac). Place another slice of pork (all the pork used should be lean) on top, cover the dish, seal with a paste made of flour and water, and bake in a medium oven for an hour and a quarter. The baking dish should be set in another of hot water which should not be allowed to boil; as it evaporates, add more hot water.
When the pâté is done, take from the oven, remove the cover, and tap for several minutes with a spoon so that the grease in the dish begins to rise to the surface. Place a small plate directly on top of the pâté and, on this place a heavy weight, and allow it to stand for twelve hours. The grease will continue to come to the top, seep over the edges of the dish, or may be removed with a teaspoon. Smooth the top. Refrigerate and do not use for forty-eight hours. If the pâté is to be kept forany length of time, cover it with a layer of goose grease.

Answer 2

1 goose liver, about 1 lb. 2 oz.
1 tsp. salt
pinch of sugar
1/4 cup or Sauternes wine (can substitute other sweet white dessert wine) or Cognac
salt and white pepper to taste
Sauternes-onion Marmalade (optional, for serving) (see recipe that follows)

Season the foie gras (goose liver) with salt, pepper and sugar. Line a shallow bowl with plastic wrap, drizzle half of the Cognac or Sauternes in the bowl, add the goose liver and drizzle over the remaining Cognac or Sauternes. Refrigerate overnight.

Remove the goose liver from the oven and let stand at room temperature for 15 - 20 minutes. Pack the foie gras into the terrine mold, pressing well to make sure there are no air pockets. Wrap the entire mold in two layers of plastic rap and place in a larger baking dish. Fill the dish with warm water that will come two-thirds up the side of the terrine. Cook the terrine in an oven that has been preheated to 275 degrees Fahrenheit until the internal temperature reaches 10 degrees (30 - 40 minutes).

Remove the plastic wrap from the terrine andcarefully pour off the fat from the top of the terrine, reserving the fat in a separate container. Cut a piece of cardboard that will fit exactly into the inside of the mold. Wrap the cardboard in plastic wrap and place it on top of the terrine pressing gently to remove all of the air bubbles. Discard the wrapped cardboard and set a heavy wood black, a second terrine or even a brick on top of the terrine to weigh down the liver. Pour off any excess fat and then pour some of the reserved fat over the terrine, using just enough to seal the foie gras so that no liver is exposed to the air. Let stand under the weight, refrigerated, for 24 - 48 hours before serving.

To serve, cut the terrine into six or twelve slices, place one or two slices in the center of each of six plates. Place a spoonful of sauternes-orange marmalade of cranberry jam (only of the highest quality) alongside the terrine. Optionally, one can also sprinkle the slices over with small amounts of toasted, peeled and finely chopped hazelnuts and finely chopped chives.

Sauternes-Onion Marmalade


2 medium onions, peeled and sliced paper thin (ideall with a mandoline)
2 oz. butter, cut in small cubes
1/2 tsp. coarse salt
1/4 cup Sauternes (or other sweet white dessert wine)

Melt the butter in a saucepan set over a low heat. Add the onions and salt and cover the pan. Cook over the lowest possible heat until the onions are tender (1 1/2 - 2 hours), stirring occasionally. Force the onions through a fine strainer into a small bowl and then squeeze well to eliminate the excess butter. Place the strained onions back in the pan, add the Sauternes and simmer until the onions have a syrup-like consistency. Taste and season with additional salt if necessary.

Answer 3

Soak the liver in milk over night with peppercorns, 1/2 peeled onion. This gives it flavour and the milk extracts the excess blood. Remove the next day and let it sit with a damp cloth over it. Pat dry. Roast in the oven on a low heat until there is a sufficient amount of fat in the tray, and you don't want to brown the liver just cook it through. We usually cut it to fit in a traditional ceramic container, pour over the strained goose fat and refridgerate. That's our goose liver pate- just cut into wafer thin slices and serve on crusty french bread. Simple as that! EDIT: I feel nauseous after seeing some of the other recipes here. All those strong spices, herbs like sage, and sauces like worchestershire sauce are all a quick way to ruin the delicate flavour of the foie gras. Its a butchery really... but thats my opinion. If I were you, i wouldn't bother with a pate. I would slice it into rounds, pan fry just to caramelize it and serve it as part of an entree to the meal!

Answer 4

Please think twice about using goose liver for your pate...it's production is unbelievably cruel to the duck/geese...

Foie gras [fwɑ gʁɑ] (French for "fat liver") is the fattened liver of a duck or goose that has been overfed. Along with truffles, foie gras is one of the greatest delicacies in French cuisine—it is very rich and buttery, with a delicate flavour unlike that of a regular duck or goose liver.

All animal rights organisations, and nearly all animal welfare organisations regard the production as cruelty to animals because of the force-feeding and the health consequences resultant from enlarged livers. Foie gras production is illegal in several countries and in several U.S. jurisdictions.

Answer 5

Somehow I'm doubting that you really wanted a recipe as just going out and buying a duck liver is no easy task. It comes in a can and if you live near a big city you can just simply buy it. But it is super expensive. It tastes like butter and meaty at the same time..... it rocks and anyone who is into food will super appreciate it. Yes there is the whole cruelty thing but any meat you buy includes what can be considered cruel. People who have never had it, can't afford it or understand it jump on that bandwagon. Its kind of like radical vegetarians who wear leather shoes and have leather car seats.

Answer 6

Foie gras, (fwah grah) translated literally as fat liver, has been a delicacy for over 4500 years. Eygptians enjoyed it during celebrations and the Romans perfected the art of "gavage" or force feeding geese. They force-fed their geese figs to obtain their foie gras, but today corn is the preferred food. Two areas in France are famous for their foie gras: Gascony and Alsace.
Jewish immigrants introduced geese to Alsace and served goose on their feast days as an alternative to the pork that was common in the area. The first pâté de foie gras is believed to have been cooked in 1870. A pastry chef in the service of the Maréchal de Contades, encircled foie gras in dough and served it a reception. From that date Strasbourg and foie gras have been linked, and many consider Strasbourgian foie gras the best in the world.
The foie gras from Toulouse geese is ivory-white in color; from Strasbourg geese it is pinker and firmer. Is duck or goose foie gras better? You'll have to decide for yourself by tasting both! In spite of the efforts of the agricultural commission, there are not too many producers left in Strasbourg and since demand exceeds production, foie gras is now imported from Austria, Hungary, the Czech Republic, Luxembourg and Israel.
Foie gras is commonly available in four forms:
· Foie gras cru - raw foie gras:
· Foie gras frais - fresh foie gras: This is usually purchased from delicatessens and is cooked in pots. It will keep for about one week in the refrigerator.
· Foie gras mi-cuit: foie gras semi-cooked: This preparation is sold in cans and will keep for 3 months in the refridgerator once it is opened. It can be labeled in a variety of ways.
·Foie gras d'oie entier - whole goose foie gras
·Foie gras de canard entier - whole duck foie gras
·Foie gras au naturel - Pure whole livers
·Bloc de foie gras or parfait de foie gras - liver reconsitituted from small pieces and may include truffles
·Pâté de foie d'oie - whole goose liver coated with a forcemeat.
· Foie gras de conserve - preserved foie gras which is sold in jars and preserved in its own fat, it will keep for years and improves like wine.
Duck and goose foie gras have always been considered a rare delicacy and it usually reserved for special occasions. Traditional accompaniments of truffles and aspic have gone somewhat out of favor and it is now more commonly served with lightly toasted farmhouse bread, that enhances the flavor. Here are a few special recipes from Alsace.

Fresh Duck or Goose Liver baked in a Terrine

INGREDIENTS:
·1-3/4 lbs. duck or goose foie gras, well chilled
·2 teaspoons salt
·1/2 teaspoon white pepper
·1/2 teaspoon quatre-épices
PREPARATION:
1. Peel away any membrane that encloses the liver and pull the two lobes apart.

2. With a small sharp knife, make incisions down the length of each lobe to expose the main veins. Lift them out carefully, being careful to not break up the livers too much.

3. Put the salt, pepper and quatre-épices in a small bowl and mix together.

4. Rub the spices into the livers, cover them and refrigerate 12 hours or overnight.

5. Preheat oven to 230°F. Pack the livers tightly into a terrine into which they will just fit.

6. Cover with two layers of foil and the lid.

7. Put several sheets of newspaper on the bottom of a roasting pan. Place the terrine on top and pour in enough hot (not boiling) water to come to within 3/4" of the rim.

8. Put a thermometer in the water and check to make sure the temperature is at 160°F. If not, place the roasting pan over a moderate heat until the water reaches 160.

9. Bake the foie gras for 30-35 minutes. Check from time to time to make sure the water stays at 160°.

10. When the time is up, remove the terrine and uncover it. Stick your finger down to the bottom of the terrine. The foie gras should be slightly melted on top and barely warm.

11. Replace the lid, allow the foie gras to cool, then chill it for at least 48 hours and up to 4-5 days before eating.
To Serve:
Thinly slice the foie gras and serve with lightly toasted farmhouse style bread.

Enjoy

Nancy

Answer 7

Please use organic or ethical foi gras, as the poor birds suffer appalling cruelty in the production of conventional foi gras.