Gateway drug to liver
Pate has to be the gateway drug to liver. So nutritious and delicious and it’s so easy to make! Seriously, don’t let those fancy French people fool you.
All you gotta’ do is fry up some livers (who cares what kind – these ones were a mix of turkey and duck livers) in a swimming pool of ghee or butter with some shallots and garlic (totally optional) until cooked but still pink inside. Throw it in a food processor or blender with generous dollops of butter or ghee and cream (I usually use bone broth instead of cream but either is acceptable and delicious). Throw in some freshly chopped herbs and blend until smooth. Run through a sieve (or not), refrigerate. Once cool you can top with fat of your choice. These are topped with ghee and duck fat. It stores beautifully in the freezer so make a lot at once to save time.
If you’re not a liver fan but want to be, I’d suggest starting with organic chicken livers and cooking them up with bacon. You’ll end up with very mild pate that tastes bacon-y and if you don’t like that, well.. there’s just no hope for you. 😉