Pâté de Foie Gras – A luxurious liver pâté made with duck or goose liver.
Serving Size: 2
[Please note we are an affiliate marketing partner and will make a sales commission if you purchase any items through our affiliate links. Please read our affiliate disclosure]
Equipment:
- Large Mixing Bowl: For combining the ingredients.
- Measuring Cups and Spoons: To measure out ingredients accurately.
- Sharp Knife: For chopping and preparing meats and other ingredients.
- Cutting Board: For safe chopping and cutting.
- Food Processor or Meat Grinder: To finely chop or grind the meats.
- Mixing Spoon or Spatula: To mix ingredients thoroughly.
- Pâté Mold or Terrine Dish: Specifically designed for making pâté; a loaf pan can also work.
- Plastic Wrap: To cover the pâté mixture during chilling.
- Baking Sheet: To place the pâté mold on during baking to catch any drips.
- Roasting Pan: For a water bath to ensure even cooking.
- Aluminum Foil: To cover the pâté mold during baking.
- Instant-read Thermometer: To check the internal temperature of the pâté.
- Heavy Weight or Press: To press the pâté down as it cools, ensuring a firm texture.
- Refrigerator: For chilling and setting the pâté.
- Serving Platter or Board: To present the pâté when ready to serve.
- Bread Knife: For slicing the pâté. A separate one for the bread mind you!
Preparation Time
- 20 minutes
Cooking Time
- 25 minutes
Visited 16 times, 1 visit(s) today
Leave a Reply