Foie gras is a French delicacy prepared from duck or goose liver. Unlike regular duck and goose livers, foie gras not only has a different colour, but is also creamier and slightly more intense in flavour.
I love French cuisine and whenever I have the opportunity to taste foie gras in a restaurant, I go for it. I prepare foie gras dishes at home much less often, mainly due to the relatively high price of this product.
Today I want to share with you a recipe for a pâté prepared with foie gras. I decided to make this pâté for the upcoming Christmas and give it to my family in small jars. In addition to the foie gras, to prepare the pâté I used shallot onions, white wine, thyme and heavy cream. The pâté came out wonderfully creamy, just delicious in taste. I have to try hard not to eat it all in one go.
Ingredients for foie gras pâté.
- 600 g foie gras (duck or goose)
- 1 and 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 50 g shallot onion
- 150 ml cream (36%)
- 4 tablespoons of clarified butter
- 2 springs of fresh thyme
- 50 ml medium-dry white wine
- 100 g soft butter
How to make foie gras pâté.
Clean the liver, cut it into large pieces, sprinkle with a teaspoon of salt and pepper. Put the clarified butter on a frying pan, melt and heat it up, then add the liver. Fry on a medium heat for 3 minutes on one side only, then turn it over and add finely chopped shallots. Fry for another 3 minutes, stirring occasionally. Next, remove the liver, pour in the white wine and simmer uncovered until half of the alcohol has evaporated. At this point, add the heavy cream, thyme, 1/4 teaspoon of salt and pepper. Continue cooking for 2 minutes, then remove from the heat, put in the liver and let it cool. Put the cold liver into a tall container, add the soft butter and blend until smooth. Put the foie gras pâté into small jars and keep them in the fridge.
Good to know when making foie gras pâté.
Before blending the liver, remove the thyme sprigs from it.
If you don’t have fresh thyme, use dried thyme.
The wine should be evaporated for a few minutes over a low heat. Contrary to other alcohols, wine does not evaporate completely, its flavour always stays in the dish.
Do you like pates? If so, try our recipe for Kidney bean and mushroom pate.