Thread: Home made duck liver Pate

Originally Posted by Davis Knowlton

Racefan: You are now famous in the Philippines. Wife featured your recipe (with credit to your Nik) in her gourmet cooking class yesterday. They are making it today. Reviews will follow. Cheers.

Wow I am flattered. never beem to PPI and I am already famous.

Look forward to the reviews.

Originally Posted by English Noodles

Originally Posted by patsycat

I don't have a blender either, was thinking mashing up with a couple of forks would do the trick.

I'm going to make some tomorrow, I'm planning to use a pestle and mortar instead of a blender, changing the recipe somewhat also. Adding bacon, egg, onion and mushrooms, and thinking about using double cream instead of butter.

Will post the results here.

I think the butter is an essential ingredient as it firms up the pate as it cools and melts down again if you take it out of the fridge about 30 mins before eating as I previously mentioned.

The receipe I used from the internet even suggested pouring clarified butter over the pate before putting it in the fridge but I decided that there was enough cholesterol in the mix already.

Look forward to hearing of your results.

Originally Posted by racefan

pouring clarified butter over the pate before putting it in the fridge

Very common with French and Italians pates.

I always assumed it was to seal it in some way.

I have little terrine pots, i would put the paté in there and then cover with melted butter and put in the fridge. The butter seems to make a kind of lid for the paté.

Very nice, thanks!

I'm making a batch now. In the oven. I only have a vitamiser (for making milk shakes) so I'll try to blend it with that....report & taste test to follow. I got the duck livers from Friendship Supermarket in Pattaya. Only 85 baht / kg.

Nice thread !
I usually make pate on pork liver. Mushrooms, fried bacon and pork fat added. I use the bacon fat too and save the butter.
Where do you get the duckliver ? - Tesco, Macro, or ?

Just tried it with toast and plenty of butter. Aroi mak mak but very rich. I might try using chicken livers next time.

Originally Posted by rreexx

Just tried it with toast and plenty of butter. Aroi mak mak but very rich. I might try using chicken livers next time.

If you used pigs liver it would be richer.

Chicken livers blend down much easier and smoother.

I bought the duck livers in Lotus Khon Kaen and the chicken livers in the local market. The chicken livers were only 50 baht a kilo but with them you get the heart and livers and a lot of extra innards so probably only 50% is usable for the pate.

Strangely I noticed that the pre packed trimmed chicken livers in Lotus were considerably more expensive than the duck livers.

From the photographs looks well overcooked at 30 minutes in the oven . A better version can be made by putting some butter in a frying or saute pan and cooking the livers on the hob untill just pink inside takes no more than 5 minutes on low heat test for doneness by cutting inhalf .

Originally Posted by Sparky

From the photographs looks well overcooked at 30 minutes in the oven . A better version can be made by putting some butter in a frying or saute pan and cooking the livers on the hob untill just pink inside takes no more than 5 minutes on low heat test for doneness by cutting inhalf .

Thanks for the tip but no they certainly weren't overdone.

If you are adding alcohol to a dish you need to do more than fry for 5 minutes to enable the alcohol to fully evaporate and be absorbed into the food together with the flavour of the herbs and garlic in this particular pate.

Great thread Racey, green on the way.

Right now enjoying the result of the days work. 14 alu-forms with pork pate.
Content : pork liver, bacon, mushrooms, fat from the fried bacon,onions, milk and flour in the right proportions - - delicious on rye bread with crispy bacon !

try a dash of fresh lemon or lime juice before allowing to set as it cuts the natural fats and adds to the taste.

Best Pate I have tasted...........

Originally Posted by boes

Content : pork liver, bacon, mushrooms, fat from the fried bacon,onions, milk and flour in the right proportions - - delicious on rye bread with crispy bacon !

Then why not tell us the correct proportions and the cooking method?

Racefan: Wife is back at her gourmet cooking class (six months - Sat & Sun) today so I should get some reviews for you when she gets home.

Danish liverpate

Ingredients:
500 g porkliver
200 g pork fat
250 g bacon
5 ansjovis fillets
1 canned mushrooms
2 mediumsized onions
60 g flour
1/2 l milk
2 eggs
2 teaspoon salt
pepper

Preparation:
Cut liver, fat, onions, ansjovis into piece and let it go through the food processor.
Cut the bacon in small pieces and fry it crispy.
Mix it all with the eggs .
Cut the mushrooms in smaller peaces and add it.
Mix the flour and cold milk then heat it until nearly boiling. Let it cool a bit before you mix everything together.
Pour in alu forms and let it bake in the oven for about 1 hour - serve with champignons and crispy bacon on ryebread.
bon apetit

^Cheers.

Just cookin one now, I added several small sweet red onions, will let you know how it goes.

Racefan: Three students in the class made it last week; all three loved it and said they would make it again. One said her husband (German) liked it so much that she has now made two batches. So cheers.

as for cholesterol,the birds fat is the more healthy,well ahead of butter,pork oil(sold cheap here in plastic bags)a real poison for arteries....
alcool is a solvent for greases but outside the body!