German Ganseleber Pate (Goose Or Chicken, Or Duck Pate) - cooking recipe
Ingredients
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375 375 g duck (12 oz.) or 375 g chicken livers (12 oz.)
125 g butter (4 oz.)
2 sprigs thyme, chopped
1/2 teaspoon bay leaf powder
2 sprigs rosemary, chopped
1/2 cup dry sherry
1 tablespoon brandy
1 teaspoon honey
salt
fresh ground black pepper
Preparation
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Lightly saute the livers in the butter so that they are still pink inside.
Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes.
Finely puree the mixture, one cupful at a time, in a food processor or blender.
Pack into an earthenware jar and refrigerate for 24 hours.
Serve cold on small pieces of toasted rye bread. Serves 6.
German Traditional Cooking.
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