Turkey Liver Pate Fois Gras Recipes

TURKEY LIVER PATE (FOIS GRAS)

Turkey Liver Pate (Fois Gras) image

When buying a turkey with giblets, don't throw those tasty morsels away! The turkey liver can be almost as tasty as goose liver if properly prepared. Serve on your favorite crackers. Keeps well in the refrigerator for 5 days.

Provided by senecawoman

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

2 cups chicken stock
1 teaspoon kosher salt
¼ pound turkey liver
½ cup heavy cream
½ teaspoon ground white pepper

Steps:

Place stock in a heavy pan; add salt and bring to a boil. Gently add liver with a spoon and return to a boil.
Reduce heat and simmer until liver is completely opaque in color, 8 to 10 minutes. Remove liver from the pan and let sit for 5 minutes.
Put liver into a food mixer. Add cream, a little at a time, and process until smooth. Season with pepper. Chill before serving, if desired.

Nutrition Facts : Calories 165.1 calories, Carbohydrate 1.8 g, Cholesterol 122.8 mg, Fat 14.7 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 8.1 g, Sodium 852.2 mg, Sugar 0.3 g

DUCK LIVER PâTé

Duck Liver Pâté image

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast - it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

Provided by Jacques Pépin

Categories Condiment/Spread Duck Cognac/Armagnac Fall

Yield Makes 1/2 cup, enough for about 16 toasts

Number Of Ingredients 9

Ingredients

3 ounces duck fat
1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
1 duck liver (about 3 ounces), cut into 1-inch pieces
1/4 teaspoon herbes de Provence
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Cognac
16 1/4-inch-thick horizontal slices from a small baguette, toasted

Steps:

1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

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