Goose liver pate at home. Step by step recipe for goose liver liver pate. Liver pate roll
Content
Among all the recipes for liver pates, it is the goose liver appetizer that is considered the softest and most delicious. It’s soft on its own, but when cooked right with the right ingredients, it tastes amazing. Sandwiches with goose liver pate are eaten very quickly, the product does not even have to be stored.
There are many recipes for making goose liver pate at home, all of them are simple and can be done in a short time. And additional products only enhance the taste of the dish.
Classic recipe
This appetizer recipe contains cognac (or brandy), so it cannot be fully called classic. However, it is this goose liver pate that is most often prepared due to its lightness and simplicity, so it can be safely considered the main recipe. All others are derivatives of it.
To prepare this appetizer you will need:
- Goose liver - 700g.
- Onions - 3-4 pcs.
- A piece of bacon or goose lard - 60g.
- Butter - 2 tbsp.
- Green pickled peas - 2 tbsp.
- Cognac or brandy - 50 ml.
- Salt, cayenne pepper - to taste.
Cooking method
First you need to prepare the onion - peel and chop into small pieces. Lard and half of the butter are laid out on a preheated pan, melted to a transparent state, onions are poured out. Fry the onion for 2-3 minutes, then lay out the liver.
For preliminary readiness, it takes no more than 10 minutes, after which you need to put the entire contents of the pan in a separate container. Add the rest of the oil, salt, cognac, peas there and grind with a blender. The finished mass should be tasted for salt and, if necessary, added. And then put in a container for storage and put in the refrigerator to infuse. After 2-3 hours, the snack is ready to eat.
Foie gras
The name "foie gras" has been heard by many, and since it sounds quite exotic, one gets the impression that this is a rare foreign delicacy. In fact, foie gras foie gras is just another type of appetizer that you can make at home. A feature of this recipe is the addition of wine, as well as a special type of heat treatment. For cooking, you can use both goose and duck liver.
For this type of dish, you need to take:
- Goose liver - 1.5 kg.
- White wine (preferably dry) - 100 ml.
- Salt, pepper to taste.
Cooking method
An important step in cooking is the preparation of the liver. Leave it in cold water overnight. In the morning, it is cut into small pieces, poured with wine, salt and pepper are added. In this marinade, she should lie for another couple of hours.
Put the whole liver into the prepared form, take another baking dish - a larger one, pour water into it and install the first container. These two forms must be carefully placed in the oven, which is heated to 100 degrees and allowed to bake for 30 minutes. Taking out the finished pate, you will need to drain the excess fat that appears on its surface. After all, "foie gras" is translated as "fatty liver."
After that, the mass should be allowed to cool down and you can try. Sandwiches or tartlets with goose liver pate will please everyone who eats them.
Recipe with mushrooms
There is another unusual recipe for a delicious snack, for which you need to take some dried mushrooms. This will give the appetizer a special flavor. The rest of the recipe is not much different from the classic preparation.
It needs the following products:
- Goose liver - 500g.
- Butter - 150g.
- Dried mushrooms - 20g.
- Salo or lard - 40g.
- Bulb - 1 pc.
- Nutmeg, ginger, ground pepper, salt.
Cooking method
First of all, you need to soak the mushrooms overnight, and during the cooking process, boil them for 10 minutes. Peel the onion and cut into thin half rings, put chopped bacon and onion in a heated pan, fry for several minutes until transparent. Cut the liver into small pieces and also add to the pan, simmer over medium heat for 15 minutes.
Goose liver pate doesn't have to be as greasy as foie gras. An appetizer from a healthy goose liver turns out to be the most delicious and healthy, and cooking it is no more difficult than usual.
Goose liver pate recipe
Ingredients:
- goose fat - 85 g;
- onion - 1 pc.;
- goose liver - 1 pc.;
- dried Provence herbs - 1/4 teaspoon;
- garlic - 1 clove;
- salt, pepper - 1/4 teaspoon each;
- cognac - 1 teaspoon.
Cooking
Melt goose fat in a thick-walled pan and fry finely chopped onion on it for about 30 seconds. After that, add diced goose liver, dried Provence herbs, garlic, salt and pepper to the lightly fried onion. We continue cooking for another 1.5-2 minutes, constantly stirring the contents of the pan.
Transfer the liver fried with onions to a blender and add cognac. We turn the liver into a pate and put it in a mold. Before serving, the goose pate should stand in the refrigerator for about 2 hours.
Goose offal pate
Ingredients:
- goose giblets (heart, liver, stomach) - 100 g;
- shallots - 3 pcs.;
- garlic - 2 cloves;
- butter - 3 tbsp. spoons;
- olives - a handful;
- tomato puree - 1 tbsp. spoon;
- salt, pepper, dried chili - to taste.
Cooking
Melt a tablespoon of butter in a frying pan. Finely chop the onion and garlic and fry until translucent. Rinse offal and chop coarsely. Put the giblets in the pan and add another tablespoon of oil. Once the goose giblets are fried until tender, they can be placed in a blender bowl along with a handful of olives, remaining oil, tomato puree and spices. Beat the pate until smooth and leave to cool in the refrigerator.
goose liver pate recipe
Ingredients:
- goose liver - 225 g;
- butter - 225 g;
- armagnac - 2 tbsp. spoons;
- mustard powder - 2 teaspoons;
- fresh thyme - 1 teaspoon;
- garlic - 2 cloves;
- salt, pepper - to taste.
Cooking
We put a piece of butter in the pan and fry the goose liver on it for about 5 minutes. Transfer the cooked liver to a blender.
Put about 150 grams of butter in the same pan and melt it. Pour the oil into the blender to the liver. We supplement the future pate with armagnac, mustard powder, garlic and chopped thyme. Beat the pate in a blender for about 10 minutes. We spread the pate on 2 molds. Melt the remaining 50 grams of butter, and pour it over the top (such an oil film will prevent the surface of the pate from winding, and will also keep the product for a long time.). Leave the pate in the refrigerator until it cools completely.
Homemade goose liver pate with oranges
Ingredients:
- butter - 175 g + 55 g;
- goose liver - 450 g;
- shallots - 2 pcs.;
- garlic - 2 cloves;
- orange juice - 2 teaspoons;
- orange zest - 1 tbsp. spoon;
- salt pepper;
- orange liqueur.
Cooking
Before preparing the goose pate, the goose liver itself should be thoroughly washed and left on a paper towel. 
In a frying pan, melt 15 g of butter and fry on it first the first half of the entire liver, and only then the second. The frying time of one batch should not exceed 4-5 minutes so that the liver still remains slightly pink inside. Put the fried liver in a blender.
Melt another 15 g of butter and fry the chopped onion and garlic on it. Add the zest to the passerovka and continue cooking until the onion becomes soft. Add liqueur, salt and pepper to the pan. Pour the contents of the pan into a blender and send the rest of the oil there. Beat the pate until smooth.
Cooking goose liver pate is not much different from that of chicken. Unless you have to clean it a little more carefully, cut it a little smaller and fry it longer. And for a change, we offer to cook not only the classic and dietary version, but also with carrots, garlic and poultry meat.
Ingredients:
- 495 grams of goose liver;
- a pinch of nutmeg and black pepper;
- three tablespoons of heavy cream;
- 95 grams of butter;
- large bulb;
- a handful of salt to taste;
- a spoonful of oil.
Step-by-step recipe for goose liver pate
Review fresh goose liver, removing fatty pieces and a thin film, if any. Wash gently (as much as possible!) and pat dry immediately with a few paper towels.
On a cutting board, cut the prepared ingredient into cubes and set aside. Now remove the husk from the large onion. Wash and chop coarsely enough.
Heat oil (spoon) in a frying pan. Throw in the onion pieces. After a couple of minutes (fire - medium), lay the liver.
Cook the components of the pate for another third of an hour, periodically mixing the contents of the pan with a spatula.
At the end, salt, add nutmeg and pepper, and pour a few tablespoons of cream. Stir and turn off the burner.
Pour the hot mass into the bowl of a stationary blender. Cut inside the butter (very soft) butter.
Grind the goose liver pate to a viscous homogeneous consistency. Transfer to a suitable container and leave to cool completely.
If after whipping the pate mass turns out to be dry, pour in a little more heavy cream and continue the mixing process. And keep in mind that during infusion, the appetizer will absorb all the remaining moisture and become even thicker.
Option 2: Quick recipe for goose liver pate (diet option)
Pure pate can hardly be called light, since we fry the ingredients in oil. But if you want to make a dietary snack, we suggest boiling both the liver and onions in salted water. And replace the cream with low-fat sour cream.
Ingredients:
- half a kilogram of liver (goose);
- salt and dried nutmeg to taste;
- onions (105 grams);
- water for cooking liver and onions;
- large lavrushka;
- fat-free sour cream.
How to quickly cook goose liver pate
Pour more than a liter of filtered cold water into a saucepan. Enter a laurel leaf. Put on a strong fire.
While the liquid on the stove boils, rinse the goose liver and onion without the husk. The first one as a whole, and the second, cut in half, add to the boiling water.
Also pour low-fat sour cream and quickly grind the goose liver pate to the desired homogeneous structure.
Refrigerate the appetizer before serving. And the ideal addition can be considered medium-thick slices of crispy bread.
In this case, it is advisable not to cut the liver so that it remains juicy. In order for large pieces to cook faster, set a high fire. In any case, before removing the saucepan from the heat, remove one (the largest) and cut it in half. The presence of blood is unacceptable!
Option 3: Goose pate with garlic and sour cream
To infuse today's appetizer with a particularly bright aroma and a slightly spicy taste, we advise you to include dried dill and fresh garlic in a simple recipe. It will be delicious!
Ingredients:
- 490 grams of goose liver;
- half a glass of sour cream;
- three cloves of garlic;
- medium-sized onion;
- oil in a frying pan;
- salt/nutmeg/pepper;
- dried dill;
- 55 grams of butter per pate.
How to cook
Leave the butter to thaw. Then remove the skin from the garlic and onion. Cut the liver into two parts and cut off the remaining fat.
Wash the ingredients one by one. Coarsely chop the root vegetables. Heat oil in the bottom of a frying pan over high heat. Add onion.
After a couple of minutes of frying, throw (carefully!) Liver pieces. Continue cooking for another 7-8 minutes. Then add spices (salt, walnut, dill and pepper) and garlic.
At the last stage, transfer the hot liver into a bowl, where immediately add the butter that has become soft by this point.
Grind the goose liver pate with a blender. Having received a strong viscous structure, place the mass in a ceramic or glass container. Place on the middle refrigerator shelf. Serve after a couple of hours.
Since this time we will stew the liver, we recommend using a non-greasy, more liquid version of this dressing. So it will quickly dissolve in the liquid that will be present in the pan, and the pate will be well soaked.
Option 4: Goose liver and heart pate
Although we consider pate exclusively from the liver, it is often prepared with other offal. For example, with hearts. It will be a little different than usual, but just as delicious!
Ingredients:
- 310 grams of goose liver;
- 195 grams of goose hearts;
- not a full glass of sour cream;
- pepper / nutmeg / salt;
- oil for frying offal;
- water for boiling hearts;
- salt and laurel for cooking hearts;
- large onion;
- half a pack of butter in a pate.
Step by step recipe
Clean and wash the hearts. Transfer to a saucepan, where to lay the laurel and pour in the water. Salt. Cook on medium heat for half an hour.
After turning off the stove, drain the liquid, and cut the hearts themselves in half. Also, after removing the husk, coarsely chop the onion. Wash the liver and cut into 3-4 parts.
Fry the onions in hot oil first, and after a couple of minutes add the hearts. Cook the ingredients for ten minutes. Only then enter the liver.
At the current stage, reduce the fire to a minimum. Simmer the contents of a thick-bottomed pan until the liquid evaporates.
Now gently spoon the bubbling mass into the blender bowl. Immediately add pieces of soft butter.
Grind the goose liver pate to the desired viscous consistency. Refrigerate for several hours. Serve with fresh bread.
Option 5: Goose Pate with Liver and Poultry
In addition to hearts or stomachs, poultry meat is sometimes added to the pate. This is especially true when the whole goose is cut at once and numerous small trimmings remain. Let's try this option.
Ingredients:
- 215 grams of goose meat;
- 395 grams of goose liver;
- salt / nut (nutmeg) in pate;
- 135 grams of butter;
- onion (large)
- vegetable oil;
- black pepper;
- salt / water / laurel for cooking meat;
- half a glass of cream.
How to cook
Wash the trimmings and leftover meat from the goose. Postpone. Now clean the washed liver and cut into several, if possible, identical pieces.
Heat oil in a wide, thick bottomed pan. Throw in the chopped onion without the husk. Fry for about two minutes.
Then add the liver. On medium heat, continue the simple process for ten minutes.
Only now add salt, add nutmeg and any kind of pepper (in our case, black). Pour cream (not fatty). Screw the burner down to the minimum.
At the end, throw the boiled pieces of meat. Cover the contents of the pan with a lid. Simmer for about a quarter of an hour, until the cream is completely absorbed, and the bird becomes tender and crumbly.
Put all the prepared ingredients into a container for a stationary blender. Immediately add soft pieces of butter. Smash the goose liver pate for one to two minutes.
Once you get a thick consistency, transfer the appetizer to a dry, suitable container and refrigerate. If it seems to you that it is a bit dry, add a little cream or heavy sour cream, without stopping active mixing.
Option 6: Goose liver pate with cognac
Various alcoholic drinks can be found in many pâté recipes. It can be red or white wine of different sweetness and strength. However, the last option involves the use of cognac.
Ingredients:
- 510 grams of goose liver;
- a third of a glass of cream (fatty);
- a third of a glass of cognac;
- salt and nuts (nutmeg) to taste;
- oil in a frying pan;
- pepper (black, ground);
- half a pack of butter (butter);
- onion (large) onion;
- small carrot.
Step by step recipe
Cut the peeled and washed goose liver into medium pieces. Also chop onion (without peel) clean onion and fresh carrot (without peel).
Fry the root vegetables in hot vegetable oil, and after a couple of minutes add the liver pieces.
Now throw in spices, including salt, and pour cream. Simmer (on the same low heat) for about five minutes. Transfer the entire contents of the pan with a spoon into a container.
Put pieces of (small) soft butter there. Grind in a stationary blender until viscosity and uniformity.
Spread goose liver pate on a film, forming a “sausage”. Roll up and chill for 2-3 hours. Cut into portions, open, and top with fresh bread.
Just in this case, it is important for us that the mass is thick. Otherwise, the form will not harden, and we will not be able to cut the pate in portions. By the way, for the same reason, when wrapping the workpiece, it is better to lightly press it down with a film.
goose pate
Goose pate is an airy, delicate appetizer that is prepared not only from goose liver, but also from goose meat, with the addition of fat, onions, carrots and spices. In general, pates are a mass of various products ground to a paste state, which is spread on bread, crackers, toast and served as a snack. Such a dish is presented on the shelves of stores in a large assortment, but you will get much more benefit from a pate prepared by yourself, and the taste of such a dish will be several times better.
Benefit and harm
Pate is a popular dish that we used to eat for breakfast, served at receptions and celebrations. But how useful is it and how often can you include it in the menu?
Benefit
Homemade goose pate, made from natural products, contains many useful elements. Vitamins, minerals, nutrients, all this can be obtained by eating pates.
Due to the presence of fats in the composition, the dish turns out to be very satisfying, and saturates the body for a long time. In addition, a small amount of fat is good for the body, gives the skin elasticity and smoothes wrinkles.
But, like all foods, goose pate should be consumed in moderation. This is a high-calorie dish, in most cases it is served with flour products, so excessive consumption can lead to digestive problems and obesity.
It is very important to observe the terms and rules for storing goose pate, again, due to the presence of fat, which quickly deteriorates and oxidizes. You should also carefully choose the pate in stores, avoiding too cheap products with synthetic additives in the composition.
How to cook goose pate at home
To prepare the simplest goose pate, you need to prepare the following products:
- goose liver and meat;
- goose fat or butter;
- garlic.
Instead of fat or butter, you can use vegetable, unrefined, odorless oil. In addition to meat and liver, other offal are also used in the preparation of pate, as well as mushrooms, olives, carrots, nuts, boiled eggs, herbs and spices. Sometimes cognac or brandy is added to pates, so the dish gets an interesting aroma and flavor.
Both fresh and frozen meat products are suitable for making pate, which are thawed on the bottom shelf of the refrigerator before cooking. It is necessary to have a blender or a meat grinder, with the help of which a paste-like homogeneous structure of the pate is obtained.
After all the products are prepared, you can start cooking:
- rinse the meat, remove the tendons;
- clean goose liver from bile ducts and film, soak in milk for 40-60 minutes for softness;
- meat and liver cut and stew until tender;
- separately fry the onion, garlic and other ingredients, if they are present in the recipe;
- mix everything in a blender bowl, add spices and chop;
- if the pate turns out dry, cream, broth or sour cream is added to it and heated for several minutes over medium heat.
Recipe
Goose meat is fatter than chicken, so homemade goose pate is richer and more nutritious. Its recipe is simple, does not require much time and products for cooking. It can be supplemented with any ingredients to your taste.
- 250-300 grams of liver;
- 200-250 grams of goose meat;
- 60 grams of fat;
- 1 head of onion;
- 2 cloves of garlic;
- spices.
- Prepare the liver and meat, rinse, clean from tendons and ducts.
- Melt the fat, put the chopped onion, garlic and simmer until soft.
- Add meat and liver, cut into small pieces, to vegetables.
- Cook for 20 minutes, remove from heat and cool slightly.
- Mix everything in a blender bowl, season with spices and grind until smooth.
- You can grind the pate through a sieve, so it will be softer and more airy.
Pate Selection Rules
Store-bought pates also have a pleasant taste and can help out when there is not enough time for home cooking. Such pates will benefit and diversify the feast, the main thing is to choose the right, high-quality product.
- First of all, you need to study the composition of the product. Natural pate contains at least 55% meat and liver, everything else is onions, fat, spices and other vegetables. The content of soy, starch, dyes, flavor and odor enhancers is unacceptable.
- It is very easy to check the presence of soy and starch in an already opened pate. Soya gives the product a heterogeneous structure interspersed with small grains, while natural pâté has a uniform consistency. Also, the presence of grains may indicate that the composition contains crushed bones or cartilage. You can determine if there is starch in the composition by dropping iodine on the pate, the blue color will indicate the presence of starch.
- The color of a quality goose pate is beige or slightly greyish. Bright brown or pink colors indicate the presence of dyes.
- Be sure to pay attention to the expiration date and date of manufacture. Pate in a metal can can be stored for 2 years without the addition of preservatives, and if manufacturers decide to save money and choose polymer packaging, the shelf life will be 2-4 weeks. If a longer period is indicated on the package, this means that it contains preservatives in a significant amount. It is better to refuse such a product.
- On the container itself there should be no rust, streaks, dents and scratches.
Terms and rules of storage
Homemade goose pate is desirable to use immediately after cooking. If this is not possible, and you have cooked more than you could immediately eat, care must be taken to properly store the product in the refrigerator.
The pate can be put on cling film and rolled up in the form of a roll, or placed in a glass dish with a lid. The purchased pate must also be immediately transferred to a glass or porcelain dish so that it does not oxidize from the metal.
Another storage method is pasteurization. Such a product can be stored for several months.
As for the store pate, the shelf life depends on the packaging:
- in a polymer package, the pate is stored for 14-30 days;
- in tin containers 2-3 years;
- an open pate can be stored in the refrigerator for no longer than 5 days if it is transferred to a glass dish;
- You can keep the pate at room temperature for no more than 3-4 hours.
Submission rules
Goose pate is an ideal starter, hearty breakfast and accompaniment to various dishes. It is usually served with white or rye bread, but there are other options for serving and using the pâté.
- As an appetizer, goose pate is spread on toast, garlic homemade croutons, crackers, tartlets and profiteroles are filled with it.
- Mushrooms, squids, boiled eggs, quails start with goose pate.
- They make stuffing in pies, pies, pancakes, ravioli and dumplings.
- Prepare puff salads, rolls with butter and egg scrambled eggs.
- Use as a layer in a pancake or zucchini cake.
Serving depends on your imagination and taste preferences. You can put the goose pate in a beautiful plate decorated with herbs, lettuce and olives, or immediately spread on bread and serve as canapes or small sandwiches, in portioned small molds with butter, or put the pate in the form of figures, for example, a hedgehog, this option sure to please the kids. Experiment and surprise your guests and family with an original and mouth-watering serving of this delicious dish!
French goose liver pate - step by step photo recipe how to cook at home
Description
Goose liver pate- a delicacy that is revered in all parts of the planet. The most expensive type of this pâté is the dish called foie gras. The price of such a product is high, so not everyone can afford to taste this delicacy. We suggest you prepare a delicacy that is cheaper, but no less tasty and nutritious, the main component of which will also be goose liver.
Products for making goose liver pate do not have to be looked for in overseas stores, it will be enough to visit the nearest rural market or a supermarket with a farmer's department. Yes, and there you can buy the liver of the highest quality: without freezing and hidden treatments to increase the shelf life.
Cooks with wise experience know a huge number of different ways to cook goose liver pate. A lot of articles have been written about this dish and no fewer videos have been shot. This makes it difficult to choose just one. I would like to note that, no matter which method you choose for yourself, this option will definitely be a win-win.
We found the best reviews about this homemade pate, so without any doubts we prepared it with our own hands. Now, in turn, we share our experience and secrets with readers.
To learn how to make a real french foie gras at home without much effort, you will learn in this recipe with step-by-step descriptions of all cooking steps. For clarity, each step is accompanied by a photo of the main action.
Cook with us and feed your household only with high-quality and healthy dishes, because homemade delicacies, including pates, will never be replaced by store-bought counterparts! The excellent mood of your loved ones will be a reward for your work, and breakfast sandwiches with delicious and high-calorie pate, cooked with love, will be an excellent energy “refueling”.
Ingredients
- Goose liver
(500 g) - pork fat
(100 g) - Bulb onions
(3 pcs.) - Carrot
(2 pcs.) - cow's milk
(200 ml) - Salt
(2 tsp) - Ground allspice
(1 tsp) - ground nutmeg
(1/2 tsp)
Cooking steps
Start preparing a delicious homemade goose liver pate by preparing carrots and onions. Peel and wash the vegetables, then chop finely. The shape of the prepared vegetables does not matter at this stage, because later the pate will need to be chopped in a blender.
Free the goose liver washed under running water from films and seals, and then cut into small pieces of approximately the same size as shown in the photo.
In a deep cast-iron or other thick-walled pan, melt the pork fat, and then place the vegetables in it. Fry them with constant stirring until the onion becomes transparent. At the same time, the carrots should soften a little.
Add the liver to the vegetables and mix all the components of the pate well in the pan. Fry food until done. The process will take you at least ten minutes. A minute or two before the end of cooking, add salt, ground allspice and nutmeg.
Remove the almost finished pate from the heat and transfer to a blender, decanting the unabsorbed fat. Grind the product to your desired consistency.
Carefully place the pâté back into the pan and pour in the cow's milk. Mix the ingredients well, and then simmer the pate under the lid for seven minutes.
Transfer the finished dish to a dry dish and cool. After that, you can immediately serve the pate to the table. The product is considered suitable for food for three days. But it should be stored in the refrigerator in a tightly closed container..
Use goose liver pate to make sandwiches.
Goose liver pate at home recipe with photo
Onion - 3 pcs.
Garlic - 4 cloves
Allspice - 1 tsp
Nutmeg - 2/3 tsp
Cooking process
I suggest you move for a moment to France, namely to its southwest, where goose pâtés are a traditional dish. I ask you to pay attention to the famous phenomenon that scientists around the world have dubbed the "French paradox" - the relatively low rate of cardiovascular disease in French people with a high-calorie diet and an abundance of fat in it.
Mutually exclusive paragraph, you say? However, this generally accepted fact is quite real. And one of the secrets, as scientists explain, is eating goose liver. That's about the pate, where the main ingredient is goose liver, I'll tell you.
Goose liver pâté, proven over the years, is ideal for breakfasts and snacks. And it's very easy to prepare.
So let's get started. Cut fresh bacon into small pieces. Put it in a pan and fry until slightly golden brown.
When the fat is fried, then add chopped onions, garlic and carrots to it. Carrots are not added to the famous foie gras pate. I recommend trying to make a pâté with carrots, as it will change the color of the unsightly looking pâté, plus add a touch of sweetness, which is very tasty.
Fry carrots, garlic and onions in lard until golden brown.
Goose liver, peeled and cut into pieces, add the very last. Fry in lard with vegetables for just a couple of minutes and turn off the heat.
Allow the blank for goose pate to cool and then twist it through a meat grinder.
Put the already rolled minced meat back into the pan. Add all other ingredients to it: milk, cognac, allspice, nutmeg and salt to taste. Stir and simmer everything on fire, stirring, for about 5 minutes.
Remove the pâté from the heat and beat with a blender to a soft mass. Return to heat and bring to a boil. This is necessary in order to kill all bacteria after beating with a blender, and the pate could be stored in the refrigerator for several days.
Arrange the hot goose pate in jars or plates. He needs at least two hours to stand in the cold so that he freezes.
Decorate the frozen goose liver pate as desired. The easiest way is to decorate with mayonnaise.
This goose liver spread is perfect for a home meal (especially for a snack) or for a festive feast. Goose liver pate at home turns out to be amazingly tasty, satisfying, fragrant, it can be spread simply on a slice of fresh rye bread, or you can put it on a cracker or in a dough basket with a pastry bag and serve for a buffet table.
The main ingredient of the pate is goose liver, it has a very delicate aroma and a very bright rich taste. And to add colors of taste, add cream and browned vegetables (carrots and onions) to a slightly fried liver. After that, we interrupt the ingredients with a blender until smooth and add salt, spices and your favorite seasonings to your liking (just a little so as not to interrupt the natural flavor of the liver). You can find the recipe with step by step photos below. See also how to prepare. 
- goose liver - 600 gr.,
- turnip onion - 1 pc.,
- carrots - 1 pc.,
- cream - 100 ml.,
- butter - 20 gr. (and 50 gr. for filling the pate),
- refined oil - 2-4 tablespoons,
- salt and pepper - to taste.
Recipe with photo step by step:
We wash the goose liver, if bile comes across, then we must remove it, and also cut out blood clots.
Then we put the prepared liver in a saucepan, in which we preheat the butter (20 g) and vegetable oil (2 tablespoons). 
Fry the liver on all sides until browned on moderate heat so that it remains juicy and soft inside. 
Be sure to sprinkle it with salt and pepper. 
After that, pour the cream into the saucepan and simmer the liver for a couple more minutes. 
Grind the peeled carrots in a convenient way.
We clean the onion and also chop it.
Saute the vegetables in vegetable oil so that they are lightly browned.
And add to the liver. 
We interrupt the liver with vegetables with a blender until smooth. Salt and pepper to taste. It's very easy and simple to make this one. 
We put the pate in a container and pour it with melted butter on top for storage. 
We store in the refrigerator. Serve chilled.
Bon appetit!
Liver paste
Try making delicious foie gras at home. Pate from the most delicate goose liver according to our proprietary recipe with detailed videos and photos.
55 min
260 kcal
4.67/5 (3)
Sometimes you really want to cook something “out of the ordinary” in order to please your loved ones with an exquisite dish that everyone is used to trying only in expensive restaurants. For example, a delicacy called "foie gras" - many do not even have a clue that this dish is actually a rather simple foie gras pate.
I brought the recipe for this gourmet treat from France, where it is considered a real delicacy. Indeed, everything ingenious is simple! It turned out that you can cook a delicious, very fragrant and tender goose liver pate at home, without using professional kitchen equipment.
Today I'm going to share with you this wonderful recipe that will make your own foie gras quick and easy for your home gourmets to enjoy.
Did you know? Nowadays, several myths circulate around the goose liver regarding its energy and vitamin value. What are the benefits and harms of goose liver pate? In fact, this product is highly recommended even for pregnant women, as it is so rich in valuable minerals and vitamins. As for the harmful properties, goose liver, like any meat product, can cause diseases - for example, if it is not the first freshness, taken from a sick goose or cooked incorrectly.
Kitchen appliances
If possible, prepare ahead of time the dishes, tools and appliances that you will need in the process of making goose liver pate:
- a saucepan or stewpan with a non-stick coating and a thick bottom with a volume of 3 liters or more,
- a large frying pan with a diameter of 25 cm,
- deep bowls (several pieces) with a capacity of 400 to 950 ml,
- teaspoons,
- tablespoons,
- paper towels,
- linen or cotton,
- measuring cup or kitchen scale
- sharp knife,
- grater medium and large,
- cutting board,
- wooden spatula,
- kitchen potholders,
- in addition, be sure to prepare a blender or food processor with the ability to change speeds in order to perfectly grind our pâté.
You will need
The basis
Additionally
- 1 - 2 cloves of garlic;
- 1 fresh baguette;
- 25 g creamy margarine;
- 6 g dried basil;
- 5 g ground coriander;
- 7 ml brandy;
- 6 g of table salt;
- 8 g black ground pepper.
If you want to make your pâté as close to classic foie gras as possible, try to find vacuum-packed products in the supermarket that have been specially prepared for this dish - both liver and goose fat are often sold in specialty departments. In addition, it is best to use shallots for pate, but if you can’t find it, use sweet Crimean.
Instead of sunflower oil, I recommend using olive oil, as it is more neutral in taste and will in no way affect the aromatic properties of your dish. Also, if you have specialty spice blends available, such as herbes de Provence, use them in place of basil and coriander - picking the herbs will do a better job of eliminating the peculiar liver smell.
Cooking sequence
Preparation
Important! Be very careful when cleansing the liver, because bile deposits will give your pâté an unspeakably bitter taste, as well as badly affect its shelf life. In addition, remember that goose liver does not require preliminary heat treatment - this is its main difference from beef or pork.
The first stage of preparation
Did you know? To make the goose liver cook faster, and the onion does not burn, pour a few tablespoons of boiling water into the pan and let it evaporate completely.
The second stage of preparation
- Cut the baguette into long slices, then coat it with butter on both sides.
- Place a clean, dry skillet over medium heat and heat well.
- After that, put the prepared baguette in the pan, fry it until golden brown.
- Place cooked toast on paper towels to soak up excess oil.
- While the bread is cooling, transfer the roast to the bowl of a blender or food processor.
- Pour cognac into the same place and, at medium or low speed, chop the components to a more or less homogeneous state.
- Then we try the mass for salt, turn on the fastest speed of the device.
- As soon as the workpiece has become completely homogeneous, add the creamy margarine.
- We start the high speed again and leave the pate to beat for three minutes.
- We transfer the finished product to a metal container and place it in the refrigerator for about half an hour.
Important! Goose liver pate can be quickly and easily prepared in a slow cooker. To do this, immediately put all the components for frying into the bowl of the device, after chopping them finely, and then pour it all with goose fat melted in a pan. Stew the mass for about twenty minutes in the “Stew” or “Baking” mode, then add seasonings and try for salt. Cool the finished roast thoroughly before transferring it to the blender bowl.
That's all! Now you know exactly how to quickly and easily make the perfect goose liver pate to get the world-famous "foie gras". Garnish your dish with chopped fresh herbs, young onion feathers and mint leaves, and then serve the product on the table.
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