Goose liver pâté is a delicious French specialty. This creamy, richly flavored appetizer is perfect for serving on special occasions. Its preparation requires the use of several ingredients, such as goose liver, pork and veal, gelatin and a spice blend. The pâté is then cooked at low temperature for 3 hours, resulting in a soft texture and irresistible taste. Serve it with toasted fresh bread and a white wine glaze for an unforgettable taste experience.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Prepare a dough with flour, salt, butter, 1 egg and enough water; let it rest for 4 hours
Meanwhile, clean the goose liver and cut it into slices
Chop the veal and pork and marinate them with white wine, salt, pepper, spices, parsley and chopped onion
Roll out the pastry on a lined mold
Arrange 3 or 4 slices of lard on the bottom, add the marinated meat, then the liver and another layer of marinated meat
Place slices of lard on top; fold the edges of the dough to cover the filling
Brush the surface with a beaten egg yolk and make a hole in the center where you will insert a funnel made of parchment paper and bake for 2 hours
When cooking is finished, let cool and pour the liquid gelatin through the funnel
Refrigerate before serving
Immersion blender
Terrine
Pan
Oven
Francia
