How To make Duck Liver Mousse
1 lb Duck livers, cleaned
1 tb Kosher salt
2 To 3 large shallots, chopped
1 oz Brandy
1 tb Fresh pepper
1 oz Hazelnut liqueur
1 tb Nutmeg
3 c Heavy cream
Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree. With machine on add 3 cups heavy cream. Strain through a fine sieve. Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer or fist course with toasted French Bread slices.
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How To Make Chicken Liver Pate | Food Channel L Recipes
In this video you will see how to make chicken liver pate!
I love this pate. It’s so easy to prepare. If you cook it once you will never buy it from a store. ????
@Food Channel L - a new recipe every Tuesday and Thursday! Recipes for delicious and homemade food!
Ingredients for 2 jars 370 ml:
250 g chicken livers
150 g butter
1 clove of garlic
1 bay leaf
2 small shallots
4 springs of thyme
50 ml brandy
1 pinch of nutmeg
Salt and black pepper
50 g butter for topping
Toasted bread for serving
Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
Mark Bittman puts a new spin on an old-world recipe.
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Creamy Chicken Liver Pâté - Mark Bittman | The New York Times
How to Make Chicken Liver Pate | Recipe | Food & Wine
This recipe for chicken liver pate makes more than enough for eight; any extra will come in handy as a ready-made snack.
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INGREDIENTS:
1/2 pound chicken livers, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon thyme leaves
Kosher salt
1/2 cup water
1 1/2 sticks unsalted butter, at room temperature
2 teaspoons Cognac or Scotch whisky
Freshly ground pepper
Toasted baguette slices, for serving
FIND THE FULL RECIPE HERE:
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Duck Liver Pâté
Duck liver pate compares to no other. It is creamy, meaty, with only the faintest hint of liver. While duck livers are hard to find, making the pate is super easy.
Worth making in batches, as it freezes really well.
Recipe:
(please note, the amount in the video is a double recipe)
1 lbs duck livers
1 large onion
1 tablespoon minced garlic in oil or 1/2 tablespoon fresh
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
5 teaspoons cognac
1 lbs butter
Clean duck liver by removing the connective tissue.
Cut in equal sized pieces (roughly 1 inch), and soak in milk or buttermilk in refrigerator overnight.
Saute salted, diced onion in a spoonful of neutral oil. When onions are translucent, add garlic and saute for another 1 - 2 minutes, add spices.
Turn up heat and add livers. Saute livers until inside is pink but no longer bleeds (this won't take long).
Remove from heat and let rest for 15 minutes to cool.
Melt butter (keep enough aside to top the jars)
Add liver and cognac to food processor. When it starts turning smooth, slowly add in melted butter. Process until very creamy.
Fill jars, top with remaining melted butter. Sprinkle thyme on top. Store in refrigerator without lid until cool. Then put on lids and keep in fridge for up to 5 days or freeze.
ENJOY!
Duck liver pate recipe | Duck liver spread
Duck liver pate recipe - easy and delicious!
Music by Kevin MacLeod
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