Sonoma Foie Gras Pâté Recipe
brandy, port reduction, cornichons, frisée
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Ingredients
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Pâté Ingredients
Method
Preparation Steps
- 1
- 2
Blend the Mixture
In a food processor, combine the duck or goose liver, sautéed shallots, remaining butter, brandy, port wine, heavy cream, salt, and pepper. Blend until smooth and creamy.
- 3
Mold the Pâté
Transfer the mixture into a terrine or pâté mold. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.
- 4
Serve
Once set, unmold the pâté onto a serving platter. Garnish with frisée lettuce and serve with cornichons on the side.
