Brandied Pâté

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This right-sized look uses the liver (and the heart, if you wish) from a vacation turkey, a good-size duck oregon 2 chickens. A rich, elegant commencement to the vacation meal, the pâté is refined and velvety, with the brightness of pome and a brandied zing to finish.

Be definite to chill the livers wholly earlier processing, oregon the substance mightiness interruption and get grainy. If that happens, the summation of pecans covers a multitude of sins.

The pâté needs to beryllium chilled for astatine slightest 8 hours and up to overnight. It tin beryllium frozen, wrapped respective much times successful integrative wrap, past sealed successful a zip-top container and frozen for up to 1 month. Defrost successful the refrigerator overnight earlier serving.

Ingredients

measuring cup

Servings: 2-4 (makes astir 4 ounces)

  • 4 tablespoons (1/2 stick) cold, unsalted butter, fractional of it chopped into tiny pieces
  • 4 ounces turkey, duck oregon chickenhearted livers, cleaned and sinews removed
  • 1 ounce turkey, duck oregon chickenhearted hearts, cleaned and deveined (optional)
  • 1/4 cupful diced, peeled Granny Smith apple
  • 1 tablespoonful minced shallot
  • 1 tablespoonful brandy
  • 1/2 spoon to 3/4 spoon kosher oregon oversea salt, oregon much arsenic needed
  • Pinch freshly crushed achromatic pepper, oregon much arsenic needed
  • 1/2 spoon finely chopped chives, positive much for garnish
  • Toast points, for serving
  • 2 tablespoons grape jelly, for serving
  • 2 tablespoons pecans, toasted and chopped, for serving (see NOTE)

Nutritional Facts

Per serving (based connected 4, utilizing duck liver)

  • Calories

    150

  • Fat

    13 g

  • Saturated Fat

    8 g

  • Carbohydrates

    2 g

  • Sodium

    180 mg

  • Cholesterol

    175 mg

  • Protein

    6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Cathy Barrow, the writer of “Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving” (W.W. Norton, 2014).

Tested by Cathy Barrow.

Published November 7, 2015

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Updated March 15, 2026

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