Pate Two ways to prepare poultry liver pate
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Liver pate (chicken, duck, goose)
1 kg of trimmed liver
220 grams of butter
13 grams of salt
200 grams of onion
0.5 grams of nutmeg
0.5 grams of cardamom
1 gram of peanut butter
100 grams of port wine
Heat treatment mode: 70°C - 60°C minutes
Preparation for pâté or fried liver
1 kg of cleaned liver
100 grams of butter
10 grams of salt
1 gram of nutmeg
1 gram of peanut butter
Heat treatment mode: 70°C (158°F) for 90 minutes
Today we're making pâté and a preparation for pâté from chicken, rabbit, and duck livers.
Two ways to make pâté from poultry liver. Goose liver pâté is interesting and unusual.