WILD GOOSE LIVER PÂTÉ

Preparation	15'
Difficulty	Easy
Game	Duck
Calories	900
Activity	Running M 89', F 122'
People	4
Wine pairing	Trentino Nosiola Vendemmia Tardiva DOC

Ingredients

G 250 wild goose or duck Livers (1/2 lb)
G 250 room temperature unsalted butter (1/2 lb)
N 1 tablespoon vegetable oil
mL 5 sea salt (1tsp)
N 1 shallot or small red onion thinly sliced
mL 250 (1 cup) port or red wine
mL 30 (1 oz) brandy
Fresh cracked black pepper to taste

The Canada Goose is considered an iconic bird in Canada and often thought to be protected. This bird is actually considered an over abundant species and is listed as a waterfowl game in our hunting regulations. Mostly used for the large breast meat and legs, but this recipe is a great way to use the whole bird and not waste anything. The livers are very tasty, and this recipe only takes 15′ to prepare!

Kcal 983*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.

Preparation

Using a cast iron pan on high heat, quickly sauté the livers in the vegetable oil with salt and pepper for 1-2’ on either side. The livers should be medium rare.
Transfer to a food processor (blender), add the onions to the pan while hot and sauté for 2’, deglaze with brandy and port. Reduce until almost all of the liquid is evaporated, and the onions are almost dry. While the liquid is reducing turn, on the blender to puree the livers.
Add the soft butter one spoonful at a time, while blending until all the butter is incorporated.
Add the onions with reduced brandy and port. Check seasoning and add salt and pepper to your taste.
Push the mixture through a fine mesh strainer with a rubber spatula or ladle and pour the mixture into small jars or a large ramekin.
Set in the fridge for at least 1 hour or make the day before. The top can be sealed with clarified butter or duck fat to keep from oxidizing.
Serve with toasted bread, crackers and jam or chutney. The pate can be stored in the fridge for a week.

WILD GOOSE LIVER PÂTÉ

Ingredients

Preparation

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