Recipe of Any-night-of-the-week Champagne goose liver pate

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, champagne goose liver pate. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Great recipe for Champagne goose liver pate. Pate's are usually pureed until smooth, but I prefer it slightly chunky. The top countries of supplier is Russian Federation, from. I'd never had goose liver pate before, but wanted to try it.

Champagne goose liver pate is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Champagne goose liver pate is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook champagne goose liver pate using 7 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Champagne goose liver pate:

1. Get 300 g goose liver trimmed of fat and membranes
2. Get 2 tbsp goose fat
3. Prepare 1/2 red onion
4. Prepare 2 garlic cloves crushed
5. Take 3 tbsp champagne
6. Make ready salt and pepper to taste
7. Prepare freshly baked baguettes, sliced

Ingredients: Pork, Pork liver, bacon, goose meet, goose liver, salt, spices, preservative: sodium nitrite, antioxidant: ascorbic acid, emulsifier: mono- and diglycerides of. This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. This poster features a reproduction of a vintage food advertising image for goose liver pate in France. A golden goose dons a crown for his superior Foie Gras.

Steps to make Champagne goose liver pate:

1. Fry the chopped onion until translucent, add the crushed garlic and liver that was cut into small pieces. Stir gently for a minute, than pour yourself a glass of champagne and add 3-4 tbsp to the liver. (You need to drink the rest, it's nice with orange juice.). Cover and simmer for about 10 minutes or until soft.
2. Put all of that in a blender sprinkle with salt and pepper and puree it until smooth, or coarse if you prefer. You can add a little cream at the end of blending. Spoon the mixture into ramekins or dish and smooth the surface. Refrigerate for at least 1 hour or until the pate just firms up. Great for starters or even for breakfast. Enjoy.

This poster features a reproduction of a vintage food advertising image for goose liver pate in France. A golden goose dons a crown for his superior Foie Gras. Sandwiches with goose pate are just delicious! Pleasure yourself and your loved ones with the unique taste of excellent pasta. Chicken pate has a delicate taste and a pleasant aroma.

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