Entertaining at home
Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté and may also be served as an accompaniment to another food item, such as steak.
I have to admit to missing 'stuff' on bread, but I manage with gluten free crackers these days. It is what it is, I know. Somehow I don't miss out completely!
Popping something on a little round of toasted or fresh bread, makes life much easier when you are under pressure!
Pates are not hard to make and easily made well in advance of your event, without the chance of spoiling. If entertaining in larger numbers I always advise on one course to be cooked at the time. Saves a nervous breakdown, allows for a little chit chat and a glass of fizz with the guests.
Duck pate is rich and perfect with the usual onion jam!
I can already taste them!
In a pan
2 large duck livers cooked medium
6 ounces of duck fat or butter melted
2 cloves of garlic
2 large shallots peeled and chopped fine
salt and pepper
1/2 teaspoon dried herbs
Into the blender and add
1 tablespoon of brandy
Blend until smooth.
Pop in your Kilner jars or ramekins and leave to cool, then pop lid on and straight into the fridge.