If you can't afford expensive goose liver foie gras, try this simple-but-elegant pâté recipe using less-expensive duck livers.
- 12 ounces duck livers (rinsed and connective tissue removed)
- 1 cup milk
- 2 cups heavy cream
- 1 whole
- star anise
- 2 teaspoons kosher salt
- 3/4 teaspoon pepper
- Soak duck livers in the milk for at least 2 hours at room temperature.
- After 2 hours, drain and rinse under cool water.
- If you are using frozen, milk-soaked livers, simply allow them to thaw under refrigeration. Then drain and rinse under cool water.
- In a small saucepan, bring the heavy cream, star anise, and salt to a boil. Reduce to simmering, and cook for 3 minutes. Remove the star anise and discard.
- Place duck livers in a food processor bowl fitted with the metal blade. Add about 1/2 cup of the hot cream and process until combined. With the motor running, slowly add the rest of the cream in a steady stream.
- Process until smooth, pausing to scrape down sides with a spatula as needed. Add pepper and pulse until combined.
- Scrape duck liver pâté into a bowl or several small crocks and cool to room temperature. Cover with plastic wrap touching the top of the pâté and chill for at least 24 hours before serving. Store in the refrigerator up to 2 weeks.
Note: This also can be made with chicken livers in place of the duck livers. Or use this Jewish chicken liver pâté recipe (better known as chopped chicken liver). Here is yet another mock foie gras recipe using chicken livers.
How Can Pâté Be Served?
It's best served chilled with crackers or baguette slices. But the following ideas go way beyond that.
- As a spread: Any type of pâté is delicious on toasted bread. You can pre-spread and arrange the toast points on a pretty platter or let your guests serve themselves.
- With eggs: Tuck it inside an omelet or serve it on the side of eggs made anyway for an unusual and delicious pairing.
- On sandwiches: Who would have thought pâté would be a natural on a sandwich or burger. But it works.
- With cheese and fruits: Spruce up a cheese platter with dried fruits, nuts, and cubes of formed pâté.
- Stuffed into veggies: Creamy and spreadable pâté s can be stuffed into peppers, tomatoes, pickled mushrooms, and celery.
- As a dip: Carrot and celery sticks are naturals but don't overlook tortilla chips for dipping into pâté.