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)
Foie Gras Pate with Port Wine
Foie Gras Pate with Port Wine

Instructions

  1. Roughly cut the liver and fry in a portion of the butter until golden brown.
  2. Add the boskoop, onion and spices and sweat everything well. The apple pieces should disintegrate.
  3. Then add the port wine and garlic and simmer for two minutes.
  4. Remove from the heat and stir in the butter.
  5. Puree the entire mixture very finely with the hand blender.
  6. Season to taste with salt.
  7. Fill into glasses and chill.
  8. This delicious pate can be kept in the fridge for at least a week.
  9. After cooling, serve on toasted tramezzini slices, cut into triangles.

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