This wonderful recipe is inspired by FXCuisine. A delicate duck liver pâté, this makes for a delicious appetizer. Buying raw foie gras is much cheaper than purchasing it pre-prepared. Plus, you can make it to your liking. This recipe is simple and excellent.
- 1 whole duck liver
- 4 dates
- 4 dried apricots
- 7–8 pistachios
- 7–8 almonds
- 7–8 hazelnuts
- sea salt
- 50 ml of whiskey
To begin, chop pitted dates and dried apricots into medium-sized pieces, not too fine. Roughly chop the nuts. Place them in a bowl, pour whiskey over them, cover with plastic wrap, and refrigerate.
Take the liver. Remove the vein connecting the two parts of the liver and the small yellow spot at the junction — the bile. If not removed, it can ruin the entire dish, as even a small amount of bile can make it bitter.
Cut the liver into strips slightly less than 1 cm thick. Season with salt and pepper. Arrange two-thirds of the liver in a baking dish, leaving space in the center to place the dried fruits and nuts.
Completely cover the filling with the remaining pieces of liver.
Cover the dish with a lid. Place it on a baking tray, pour water into the tray, and cook at 60–80°C for 30 minutes.
Remove from the oven. There will be a lot of fat on the surface. Carefully skim off the visible fat with a spoon. Do not discard it; some will be used later, as it is very flavorful. It can also be added to soups.
Next, press the liver under a weight. Cover the dish with plastic wrap and press down with something heavy: another dish filled with water, a bag of stones, or anything suitable.
Leave the liver under the weight in the refrigerator for 2 hours. Afterward, remove the weight and lightly coat the terrine with the reserved fat. This helps prevent rancidity.
Slice the terrine into 1 cm thick slices, spread it on toast, and lightly season with salt. It's ready to serve.
To begin, chop pitted dates and dried apricots into medium-sized pieces, not too fine. Roughly chop the nuts. Place them in a bowl, pour whiskey over them, cover with plastic wrap, and refrigerate.
Take the liver. Remove the vein connecting the two parts of the liver and the small yellow spot at the junction — the bile. If not removed, it can ruin the entire dish, as even a small amount of bile can make it bitter.
Cut the liver into strips slightly less than 1 cm thick. Season with salt and pepper. Arrange two-thirds of the liver in a baking dish, leaving space in the center to place the dried fruits and nuts.
Completely cover the filling with the remaining pieces of liver.
Cover the dish with a lid. Place it on a baking tray, pour water into the tray, and cook at 60–80°C for 30 minutes.
Remove from the oven. There will be a lot of fat on the surface. Carefully skim off the visible fat with a spoon. Do not discard it; some will be used later, as it is very flavorful. It can also be added to soups.
Next, press the liver under a weight. Cover the dish with plastic wrap and press down with something heavy: another dish filled with water, a bag of stones, or anything suitable.
Leave the liver under the weight in the refrigerator for 2 hours. Afterward, remove the weight and lightly coat the terrine with the reserved fat. This helps prevent rancidity.
Slice the terrine into 1 cm thick slices, spread it on toast, and lightly season with salt. It's ready to serve.
