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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf. Ingredients:
3 ounces duck fat |
1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons) |
1 duck liver (about 3 ounces), cut into 1-inch pieces |
1/4 teaspoon herbes de provence |
1 clove garlic, peeled and crushed |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 teaspoon cognac |
16 1/4-inch-thick horizontal slices from a small baguette, toasted |
Directions:
1. 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
2. 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
3. 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
4. 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.
5. Jacques Pepin's Kitchen: Cooking with Claudine Bay Books & Tapes, Inc.
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