Italian-Style Foie Gras Pâté
Ingredients
- 266.7 gDuck foie gras (deveined and cubed)
- 0.7 pcYellow onion (finely minced)
- 2.7 pcEuropean anchovy (minced fillets)
- 33.3 mlMarsala
- 66.7 gUnsalted butter (cold, in small pieces)
- 2.7 pcSage (fresh leaves)
- 1.3 tbspExtra virgin olive oil
- 0.7 pinchBlack pepper ground
- 0.7 tbspCapers (drained)
Method
A smooth pâté where the richness of the liver melts on the palate, heightened by the punch of anchovies and the woody aroma of sage. The texture is supple, with a mellow finish from the Marsala.
- 1
Devein the foie gras at room temperature. Cut into large, even cubes. Finely mince the yellow onion and anchovy fillets.
- 2
Heat olive oil in a sauté pan. Sweat the onion with sage leaves until translucent, without browning.
- 3
Increase the heat and toss the liver cubes into the pan. Sear quickly to get a light golden crust while keeping the center pink and melting.
- 4
Pour in the Marsala. Scrape the browned bits from the bottom of the pan. Reduce by half until the liquid becomes syrupy and coats the pieces.
- 5
Transfer the pan contents to a blender with anchovies and capers. Pulse while adding cold butter piece by piece until you reach a smooth, glossy paste.
Frequently asked questions
How do you get this dish right?
- Don't over-salt at the beginning: anchovies and capers already provide plenty of salt.
- If the mixture breaks in the blender, add a teaspoon of ice water to tighten the emulsion.
How long does this dish keep?
Store in a ceramic crock in the refrigerator for up to 4 days. Remove 15 minutes before serving to let the texture soften.
