German Ganseleber Pate (Goose Or Chicken, Or Duck Pate)

Name: German Ganseleber Pate (Goose Or Chicken, Or Duck Pate)
Ingredients: 375 375 g duck (12 oz.) or 375 g chicken livers (12 oz.); 125 g butter (4 oz.); 2 sprigs thyme, chopped; 1/2 teaspoon bay leaf powder; 2 sprigs rosemary, chopped; 1/2 cup dry sherry; 1 tablespoon brandy; 1 teaspoon honey; salt; fresh ground black pepper

10 ingredients

6 steps

Ingredients

375 375 g duck (12 oz.) or 375 g chicken livers (12 oz.)
125 g butter (4 oz.)
2 sprigs thyme, chopped
1/2 teaspoon bay leaf powder
2 sprigs rosemary, chopped
1/2 cup dry sherry
1 tablespoon brandy
1 teaspoon honey
salt
fresh ground black pepper

Directions

1

Lightly saute the livers in the butter so that they are still pink inside.
2

Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes.
3

Finely puree the mixture, one cupful at a time, in a food processor or blender.
4

Pack into an earthenware jar and refrigerate for 24 hours.
5

Serve cold on small pieces of toasted rye bread. Serves 6.
6

German Traditional Cooking.