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Duck Liver Pate Recipe

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This recipe for Duck Liver Pate, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Tuesday, April 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb duck livers (chicken livers can also be used)
3/4 cup mushrooms, sliced
2 sticks butter
1/4 cup green onions, chopped
1/4 cup cognac
1 tsp salt
1/8 tsp pepper
1/8 tsp tarragon
1/8 tsp cayenne pepper
1/4 tsp allspice
1/8 tsp thyme

Directions:
Directions:
Wash, dry and chop livers. Saute mushrooms in butter until soft, and set aside. Saute onions for 5 minutes, then add livers and cook until pink inside (about 5 more minutes). Place in blender, add mushrooms, cognac and seasonings.
(Add a little butter if too thick). Pack into molds and chill. Serve at room temperature. Pate freezes well, so you can make ahead to save time.

Personal Notes:
Personal Notes:
If the men have a successful duck hunt, this is a great way to utilize the duck livers! You will certainly impress dinner guests with your own homemade pate. It also makes a nice Christmas gift, with a bottle of champagne or wine.

 

 

 

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