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