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Pâté de foie gras
Created by: Howcan Team
Ingredients
- 1 lb duck or goose liver
- 1/2 cup heavy cream
- 1/4 cup cognac
- 1/4 cup butter
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1/4 tsp ground allspice
- Salt and pepper to taste
Instructions
- In a skillet, melt 2 tablespoons of butter over medium heat.
- Add the chopped shallot and minced garlic, and sauté until softened, about 3 minutes.
- Add the duck or goose liver to the skillet and cook until browned on the outside but still slightly pink on the inside, about 3-4 minutes per side.
- Pour in the cognac and carefully ignite it with a long match to flambe the liver, allowing the alcohol to burn off. Once the flames subside, remove the liver from the skillet and set aside to cool.
- In the same skillet, add the remaining butter and heavy cream. Cook over low heat, stirring constantly, until the mixture is reduced by half, about 5 minutes.
- Transfer the liver and reduced cream mixture to a food processor. Add the ground allspice, salt, and pepper. Process until smooth and creamy.
- Transfer the pâté to a terrine or ramekins, smoothing the top with a spatula.
- Refrigerate for at least 4 hours, or until set.
- Serve the pâté de foie gras with toasted bread or crackers, and enjoy!
Pâté de foie gras, a luxurious French delicacy, has a rich history dating back to ancient Egypt. However, it gained popularity in France during the 18th century. Renowned chefs like Marie-Antoine Carême and Auguste Escoffier elevated its status, making it a staple in haute cuisine. The dish is traditionally made from the fattened liver of a duck or goose, seasoned with spices, and then delicately cooked to achieve a velvety texture. Today, the best versions of this dish can be found in regions like Gascony and Alsace. The key to a perfect pâté de foie gras lies in the quality of the liver and the precise balance of seasoning. Alternatively, a famous alternative method for making this dish is to incorporate truffles for an extra layer of decadence.
60 min
8
350 calories
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