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GOOSE LIVER PÂTÉ – ELEGANT FOIE GRAS FOR CHRISTMAS OR SPECIAL OCCASIONS

By Delicious Recipes!Posted on
GOOSE LIVER PÂTÉ – ELEGANT FOIE GRAS FOR CHRISTMAS OR SPECIAL OCCASIONS

GOOSE LIVER PÂTÉ – ELEGANT FOIE GRAS FOR CHRISTMAS OR SPECIAL OCCASIONS

About two weeks ago, I attended a dinner at Via themed “Goose and New Wines,” where the appetizer was this exquisite goose liver pâté. It left a lasting impression—much finer in taste than the duck foie gras I enjoyed in Paris with fleur de sel. This smooth, delicately flavored pâté would make a stunning starter for your Christmas table.

🕒 Prep Time: 3 hours (including marinating)

🍳 Cook Time: 40 minutes
🍽️ Chill Time: 24 hours
🍰 Servings: 6-8

Ingredients

  • 1 goose liver (approx. 800 g)
  • 1½ tsp fleur de sel (or 1 tsp coarse sea salt)
  • ½ tsp freshly ground black pepper
  • ¼ tsp freshly grated nutmeg
  • 1 tbsp cognac
  • Milk (enough to cover liver)
  • 1 tbsp coarse sea salt (for soaking milk)

Instructions

  1. Cover the liver with milk mixed with the coarse sea salt. Refrigerate for 1–2 hours to soften and remove impurities.
  2. Remove liver from milk and let sit at room temperature for 15 minutes. Trim away veins, membranes, and any gray-green discolorations.
  3. Using a warmed knife, cut the liver into roughly 2 x 2 cm cubes.
    Alternatively, place whole large pieces in the terrine and press gently to fit, but cubing allows for more even seasoning.
  4. Season the liver pieces evenly with fleur de sel, black pepper, and nutmeg. Drizzle with cognac and mix gently.
  5. Place the liver in a ceramic, oven-safe terrine dish. Refrigerate for 1 hour to marinate flavors.
  6. Prepare a water bath: place an inverted plate inside a large roasting pan. Pour hot water into the pan until it reaches halfway up the plate’s side. Place the terrine on the plate so its base sits in the water. Cover with a lid or aluminum foil.
  7. Bake at 100°C (210°F) for 40 minutes.
  8. Remove terrine from oven and skim off as much fat as possible from the surface—reserve this fat for cooking; do not discard.
  9. Cover the terrine with plastic wrap, then place a cardboard cutout matching the terrine’s shape on top. Press down firmly with a heavy weight (salt bag, beans, stones, etc.). Refrigerate for 24 hours to set.
  10. Serve slices of foie gras with toasted bread and quince marmalade for a perfect festive appetizer.

💡 Tips

  • Use a warmed knife for clean, precise cuts.
  • Soaking in salted milk helps mellow flavor and texture.
  • Reserve rendered fat for sautéing or roasting—it’s flavorful and precious.
  • Marinating and pressing ensures a smooth, firm pâté.

🍽️ Perfect For

  • Holiday appetizers
  • Elegant dinner parties
  • Gourmet Christmas menus

📝 Final Thoughts

This goose liver pâté delivers silky texture and refined flavor that will impress guests and elevate your festive table. The slow, gentle cooking and careful preparation bring out the best in this classic delicacy.