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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.
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
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
