How to make French pork liver pâté I Like a mousse

pork fat

🥗Healthier: chicken fat

💰Cheaper: beef fat

Chicken fat is lower in saturated fat and can be more affordable.

brandy

🥗Healthier: apple juice

💰Cheaper: white wine

Apple juice adds sweetness without alcohol, while white wine is often less expensive.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

pork liver

💰Cheaper: chicken liver

Chicken liver is often more affordable and still flavorful.

Introduce the dish as a silky and smooth pork liver pâté.

Mention the use of salty pork fat instead of fresh fat.

Infuse chicken stock with 2-3 bay leaves for flavor.

Cut the salty pork fat into cubes, removing the skin.

Blanch the pork fat in boiling stock for 1 minute.

Blanch the pork liver in boiling stock for a short time to kill bacteria.

Remove any nerves from the liver before blending.

Chop shallots and sauté in butter until translucent, without browning them.

Add thyme and black pepper to the sautéed shallots.

Add armagnac to the pan, flambé, and let it cool down.

Prepare a terrine or ceramic bowl for the pâté mixture.

Add cooled liver and fat to the food processor along with spices, garlic, and egg.

Blend until smooth and homogeneous, then add liquid cream.

Transfer the mixture to the prepared terrine, covering it with baking paper.

Place the terrine in a bain-marie and bake at 160°C (320°F) for about 1 hour to 1.5 hours, until the internal temperature reaches 67°C (152.6°F).

Cool the pâté in cold water after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens