How to make goose pate?

Question

I have goose breast in my fridge and i want to make pate with it for tomorrow. Does anyone have a simple recipe on how to make it. I have never made it before and have no clue. The goose was given to me and there isn't enough for a full meal I have 15 people coming over for xmas dinner and thought it would be a good appetizer. If someone could help me i would greatly appreciate it thanks

Answer 1

My father-in-law makes an awsome imitation pate out of goose breast. Roast (or better yet smoke) the breast until done, cut up into cubes and grind it up in a food processor. Add onion, cream, salt, pepper, and a dash (or so) of tabasco. Serve it as a cracker spread and it is GREAT!! Works well for duck as well.

Answer 2

Goose Pate

Answer 3

Pate de Foie Gras

Take two 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 with thin slices of salt pork, covering both sides and bottom. Place the pieces of liver in the dish, adding small pieces of truffles 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. The salt and pepper serve the 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 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 or paper towels. Smooth out the top. Cover with plastic wrap right on the pate to keep air away or it could dry out a bit. Refrigerate and do not use for forty-eight hours.

Answer 4

This Site Might Help You.

RE:
How to make goose pate?
I have goose breast in my fridge and i want to make pate with it for tomorrow. Does anyone have a simple recipe on how to make it. I have never made it before and have no clue. The goose was given to me and there isn't enough for a full meal I have 15 people coming over for xmas dinner and...

Answer 5

1 pound goose
3 tablespoons mayonnaise
2 tablespoons lemon juice
2 tablespoons butter
1 tablespoon finely chopped onion
6 to 8 drops hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon dry mustard

Cook goose, cool. Put meat in blender with rest of ingredients and blend until smooth. Place in a mold and chill at least 2 hours. Unmold and garnish with chopped hard cooked egg, chives or parsley.

Answer 6

PENNSYLVANIA DUTCH FLASH UN KAS (savory filled pastry appetizers) These melt in your mouth morsels of flaky filled pastry claim a Pennsylvania Dutch heritage. Pastry filled with goose liver pate or ground ham. 1 cup butter, softened 8 oz. cream cheese, softened 2 cups sifted all purpose flour FILLING: Goose liver pate or ground ham GOOSE LIVER PATE FILLING: 2 ounces goose liver pate 1 teaspoon Worcestershire sauce 1 teaspoon steak sauce GROUND HAM FILLING: 2 ounces ground country style ham 1 teaspoon steak sauce 1 teaspoon ketchup FOR THE PASTRY: Cream butter and cream cheese together until well blended. Add the flour and mix until smooth. Chill pastry thoroughly (overnight if possible) Using a small portion of pastry at a time, roll pastry about 1/8 inch thick on a lightly floured surface; cut out rounds with a 2-inch cookie cutter. Spoon a rounded 1/4 teaspoonful of filling onto half of each round. Fold dough over filling and press edges together with a fork. Transfer to baking sheets. Bake at 400 F. 8 to 10 minutes, or until lightly browned. Serve hot. About 9 dozen appetizers. FOR THE FILLING: Mix thoroughly goose liver pate, Worcestershire sauce and 1 teaspoon steak sauce. For the HAM FILLING; mix ground country style ham, steak sauce and 1 teaspoon ketchup. (Each filling is enough for about 4 1/2 dozen appetizers.) NOTE: This pastry will keep for several weeks if wrapped tightly in moisture vapor-proof material and stored in the refrigerator.

Answer 7

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 8

For the best answers, search on this site https://shorturl.im/ayb3C

If you saute onions, mushrooms and some fresh or dried thyme in olive oil and top a chicken, turkey or beef burger with a mousse style pate and the mushroom mixture it is pretty tasty. It also makes a jazzed up "fancy" type of burger.