Goose liver pate
12 servings
180 minutes
Goose liver pâté is an exquisite dish of French cuisine, a symbol of gastronomic luxury. Its history dates back to medieval France, where the art of making pâtés was a privilege of noble houses. This delicate, velvety pâté has a rich, intense flavor that harmoniously combines creamy notes and the soft texture of goose liver. It pairs wonderfully with fresh bread, baguettes or toasts, and its refined taste makes it an excellent appetizer for festive tables. Goose meat, cream and butter add special depth and richness to the dish, turning it into a true delight for gourmets. Serve it chilled with fruit jam, wine or pickled vegetables to highlight the complexity of flavor nuances.
1
Prepare all the ingredients.
2
Put the meat with the goose leg in boiling water and cook for 1.5–2 hours until the meat falls apart into fibers.
- Goose leg: 250 g
3
Cut the onion into strips and grate the carrot on a coarse grater.
- Onion: 200 g
- Carrot: 200 g
4
Clean the goose liver.
- Goose liver (foie gras): 1 kg
5
Heat vegetable oil in a pan and sauté the onion until translucent.
- Vegetable oil: 60 ml
- Onion: 200 g
6
Add carrots to the onion and continue frying, stirring, until the vegetables are soft.
- Carrot: 200 g
7
Add the liver and fry, stirring, for a few minutes. The liver should remain pink inside.
- Goose liver (foie gras): 1 kg
8
Transfer the liver with vegetables to a blender bowl, add goose meat, cream, and butter. Blend everything until smooth. Add salt and pepper to taste.
- Goose leg: 250 g
- Goose liver (foie gras): 1 kg
- Whipping cream 33%: 200 ml
- Butter: 200 g
- Salt: to taste
- Ground black pepper: to taste
9
Transfer the pâté to containers or jars, let it cool, and then refrigerate for 2 hours.
10
Serve the goose liver pâté with your favorite bread.