The following duck liver recipe is good substitute for “fois gras” which is a popular and well known delicacy in the French cuisine.
When I worked in the French restaurant, I was amazed at how much of the “fois gras” that we sold. To me it was terribly expensive!
“Fois gras” refers to the liver from fattened ducks and geese. The fattening is typically achieved through force feeding corn to the animals. Its flavor is described as rich, buttery and delicate unlike that of regular duck or goose liver. The act of force feeding is very controversial due to the process of the feeding and a number of countries have made laws against it. Many people love this savory appetizer so this is the reason I am passing along this alternative duck liver. If you are serving this at gathering I would recommend serving some alternatives such as a shrimp appetizer, teriyaki chicken recipe or some egg bagels. Not everyone has a taste for pate.
DUCK AND LIVER PATE RECIPE
This duck and liver pate recipe combines the delicious flavor of duck, chicken livers and pork to make a great substitution for a duck liver recipe.
Remove skin, fat and bones from duckling; dice duckling meat and lean pork.
Combine meat with 3 tablespoons sherry in bowl; cover and refrigerate 2 hours.
Reserve 1 mushroom and dice remaining; set aside.
Melt butter in a large skillet; cook livers, green onions and mushrooms about 10 minutes.
Process in blender liver mixture, pork fat, salt and pepper until smooth.
Spread 1/3 of liver mixture in bottom of 4 ½ X 8 ½ inch loaf pan; sprinkle with 1/3 of peas and top with 1/3 of duck mixture.
Repeat layers two more times; press mixture down firmly.
Place loaf pan in a 9 X 13 inch baking pan; add water 1 inch up side of loaf pan.
Bake 1 ¾ hours at 350F degrees; cover with foil and place 2 heavy cans on top.
Four hours before serving in saucepan sprinkle gelatin over undiluted beef broth and ½ cup sherry.
Cook and stir over low heat until gelatin is dissolved.
Pour 1/8 inch gelatin in bottom of 9 X 5 inch loaf pan; refrigerate until set.
Cut reserved mushroom into ¼ inch slices.
Arrange mushrooms slices on top of gelatin; top with 1/8 inch gelatin and refrigerate until set.
Remove cans and foil from pate; remove pate from pan and place on top of gelatin.
Pour remaining gelatin mixture around pate; cover and refrigerate until set.
Run knife around pan to loosen pate; dip bottom of pan in hot water.
Turn pate out on platter.
Make sure the animals have been slaughtered at their fattest. Slice chilled liver and put it in a pan that has been heated several minutes on high with duck or bacon fat or a high temperature oil like olive. Add a little butter after you put the liver in. Cook it very fast, a couple minutes on each side until it is crispy but pink on the inside. Eat like this or make it into a pate.
The duck liver can also be cooked in the oven. Add butter, chopped onions, mushrooms and brandy or sherry. Cook at 225F degrees until soft. Eat the liver like this or make a pate.
Either duck liver recipe you choose to follow can be made into a pate. Remove the liver from the heat and let set 15 to 20 minutes. Place it in a food processor with whipping cream, sherry, 1/8 teaspoon salt, a little ginger and a little nutmeg. Process it until very smooth. If it is a little runny it will firm up in the refrigerator.
A duck liver recipe is one of the best make ahead appetizer recipes; great for lunch or as an appetizer to serve with your Super Bowl Sunday recipes or other special occasions.
GOOSE LIVER PATE RECIPE
Blend goose liver and cream cheese in mixing bowl.
Add yogurt, mustard and chopped parsley; beat until smooth.
Place in covered bowl and refrigerate.
Stand at room temperature a few minutes before serving with bread sticks or crackers.