Italian-Style Foie Gras Pâté

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 609
• Protein: 7 g
• Carbs: 4 g
• Fat: 62 g

Ingredients

• 266.7 g Duck foie gras ( deveined and cubed )
• 0.7 piece Yellow onion ( finely minced )
• 2.7 piece European anchovy ( minced fillets )
• 33.3 ml Marsala
• 66.7 g Minimum butter sweet ( cold, in small pieces )
• 2.7 piece Sage ( fresh leaves )
• 1.3 tbsp Extra virgin olive oil
• 0.7 pinch Black pepper ground
• 0.7 tbsp Capers ( drained )

Instructions

1. Liver preparation

   Devein the foie gras at room temperature. Cut into large, even cubes. Finely mince the yellow onion and anchovy fillets.

2. Sweating the aromatics

   Heat olive oil in a sauté pan. Sweat the onion with sage leaves until translucent, without browning.

3. Searing the liver

   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. Deglazing with Marsala

   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. Blending and emulsifying

   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.

Chef's tips

• 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.

Storage

Store in a ceramic crock in the refrigerator for up to 4 days. Remove 15 minutes before serving to let the texture soften.