Legumes and Goose Liver Paté

Legumes and Goose Liver Paté

Legumes and Goose Liver Paté

An exquisite paté of goose liver and legumes, shallots and a splash of Cognac

December 15, 2012

Cuisine

serves for

8

total time

0 HR 30 MIN

ingredients

lentils
200 g, cooked
goose liver
300 g (in alternative, chicken liver)
Shallot
1
butter
125 g
Cream
150 ml, liquid
Cognac
30 ml
fresh herbs
5 g, diced (e. g. parsley, chive, rosemary)
Chili pepper
1 pinch
salt
To taste

Preparation

Clean and dice liver. Peel and dice shallot. Melt 40 g butter in a saucepan and add diced shallot, stirring and cooking until transparent.

Add diced liver and season with salt and hot pepper. Stir and cook for 3 minutes.

Splash with Cognac and continue cooking for another three minutes. Remove from heat and add the rest of the butter, in pieces.

Add lentils and taste for salt.

Purée in a blender or put through a sieve to obtain a fine purée. Work in the cream and the diced herbs, and leave to cool.

Pour the purée into 8 clear glasses and let it cool. Serve with bread slices toasted in the oven then brushed with olive oil and herbs.

Wine pairing: Grillo

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