Goose Liver Pâté

This elegant canada goose recipe delivers sophisticated appetizer worthy of fine dining. Using traditional French charcuterie, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

French luxury meets North American waterfowl

Classic Charcuterie This preparation creates luxurious pâté using goose livers, transforming often-discarded organs into gourmet appetizers worthy of fine dining establishments.

Ingredients (Serves 10-12 as appetizer)

• 1 lb fresh goose livers, cleaned and trimmed
• 1/2 lb butter, softened
• 1/4 cup cognac or brandy
• 2 shallots, minced fine
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp white pepper
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 2 tbsp heavy cream

Method

1. Liver Preparation: Soak the livers in milk for 2 hours to mellow any bitterness, then pat them dry.

2. Sautéing: Cook the livers with shallots over medium heat until just cooked through, about 6-8 minutes. Don't overcook.

3. Deglazing: Pour in cognac and carefully flambé if you're comfortable. The flames burn off the alcohol.

4. Processing: Blend with cream until smooth. Blend the hot livers with softened butter and seasonings until completely smooth.

5. Straining: Press the mixture through a fine-mesh sieve for an impossibly silky texture.

6. Potting: Pack into ramekins and cover with a layer of melted butter to seal out air.

7. Aging: Refrigerate for 24 to 48 hours. The flavors bloom beautifully with time.

Storage: Keeps 1 week refrigerated under butter seal