Foie Gras Pate with Port Wine
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g liver (s), (oose liver)
- 1 large apple, Boskoop, diced
- 1 vegetable onion (s), diced
- 2 clove (s) garlic, pressed
- 220 g butter
- 150 ml port wine, white
- 1 pinch cinnamon, ground
- 1 pinch allspice, ground
- 1 pinch nutmeg, ground
- 1 pinch black pepper, ground
- Salt, to taste
- White bread, (a few slices toasted tramezzini without rind)
Print Recipe
Pin Recipe Instructions
- Roughly cut the liver and fry in a portion of the butter until golden brown.
- Add the boskoop, onion and spices and sweat everything well. The apple pieces should disintegrate.
- Then add the port wine and garlic and simmer for two minutes.
- Remove from the heat and stir in the butter.
- Puree the entire mixture very finely with the hand blender.
- Season to taste with salt.
- Fill into glasses and chill.
- This delicious pate can be kept in the fridge for at least a week.
- After cooling, serve on toasted tramezzini slices, cut into triangles.
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