Duck Pate at Epicurean.com
Home Recipes Articles Book Reviews Shop Calculator Forum Contact

Duck Pate Recipe

  French Appetizer




More French Appetizer Recipes

Ingredients:
  • Livers and hearts from 6 ducks (or 2-3 geese)
  • 2 tsp. vermouth
  • Salt and pepper to taste
  • Instant minced onion
  • 1 hard boiled egg
  • 1-2 tbsp. mayonnaise or softened butter

Directions:
Boil livers and hearts in water with some minced onion flakes. Cook until tender and then place them in your blender along with the hard boiled egg. After blending, remove to a small bowl and add vermouth, mayonnaise or butter, and seasonings. Stir until well blended. Chill your pate in the refrigerator before serving in a crock or other container.






Print this recipe

Submitted 6/13/05.
Source: One Million Recipes
Submitted By: Ruth Burbage
ruthhappycook@msn.com
Duck Pate


Bodum Chambord 12-Cup Coffee Press
shop for cookware, housewares, and more

Recipe Exchange Search Requests and Replies Featured Site Map  

Copyright © 2011 Epicurean.com
All rights reserved