Frank's Recipes! Pate de Foie Coq

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Pate de Foie Coq

At $35 US a pound, Foie Gras or fattened goose liver is out of reach for most cooks. Foie Gras, however, is truly delicious and makes not only great pate but is great browned and used in many French dishes. Geese are force-fed a grain mixture in order to give the bird an enlarged, fatty liver. Mostly imported from France, I have heard that some American farmers are experimenting with producing it.

However, don't dispair of making a decent liver pate for an appetizer or canape. Try using chicken liver, or if you make a roast duck or goose, use the liver that comes with it for a smaller pate.

Here is my recipe for Pate de Foie Coq:

2 lbs chicken livers
2 Turkish bay leaves
1 small red onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
6 Sage leaves, finely chopped
4 cloves garlic, finely chopped
3/4 cup rendered chicken fat
1 tsp salt
1 tsp ground black pepper
2 tbs dry sherry

Rinse chicken livers and add to boiling, salted water. Add bay leaves. Simmer for 30 minutes. Drain livers in colander and allow to dry and cool. Discard bay leaves. Place livers in a food processor and puree them.

Scoop livers into a large mixing bowl. Add remaining ingredients and mix well. Scoop mixture into a greased loaf pan, smooth the top, and refrigerate several hours until firm. Remove from refrigerator and invert loaf pan on a serving platter and remove pate.

Serve pate chilled and sliced into 1 inch slices. Garnish with black olives, capers, and a sprinkle of parsely. Serve with pumpernickle or rye bread, slice onion, and tomato.