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Prep Time: 15 Minutes
Yields: 6–10 Servings

The livers of wild geese, although smaller than traditional foie gras, make a wonderful pâté. This delicacy was introduced by the ancient Egyptians, who let their penned geese gorge on figs to increase the size of the organ. By the Middle Ages the French, not content with cages, began nailing the birds’ feet to the barn floor and force-feeding them, a process known as gavage or “cramming.” Nuts, fruits and grain were literally forced down the birds’ throats through funnels. Although the methods used today are more humane, foie gras made from wild birds is preferred. This recipe can be used for duck livers also.

½ pound goose livers
½ cup softened butter, divided
½ cup minced onions
2 tsps minced garlic
1 tsp chopped thyme
1 tbsp minced parsley
salt and black pepper to taste
granulated garlic to taste
2 tbsps cognac
½ cup melted clarified butter

In a sauté pan, melt 2 tablespoons butter over medium-low heat, add onions and minced garlic and sauté lightly until wilted, but not brown. Add livers, thyme and parsley and season to taste using salt, pepper and granulated garlic. Cook approximately 3 minutes then remove from heat and let cool. Remove livers and mince then pass through a fine sieve into a bowl. Add cooked vegetables, remaining softened butter and cognac and blend mixture by hand until smooth. Spoon the pâté into a ceramic pot and cover with clarified butter. NOTE: To clarify butter, in a small saucepan melt 1 cup butter over medium-low heat. Cook until butter separates. Skim foam from butter and discard. Carefully pour butter off of milk solids, discarding solids. The liquid butter is clarified. Refrigerate or freeze pâté until ready to serve. Serve with toasted French bread.




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