Goose Liver Pâté

Name: Goose Liver Pâté
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 500 g goose liver; 125 g pork leg, boneless; 20 g truffle (for larding, cut into thin strips); 150 g bacon, sliced thin (for lining the mold); 1 tsp pâté spice mix (or: 1 clove, a pinch of nutmeg, 3 caraway seeds, 3 white peppercorns, 3 black peppercorns, a pinch of marjoram, 3 coriander seeds, all crushed); salt; 2-3 tbsp melted goose or duck fat (for sealing)

Time: 1 hr 40 min (about 40 min hands-on)6 servingsapprox. 650 kcal / serving (estimated)approx. 20 g protein / serving

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Ingredients

500 g goose liver
125 g pork leg, boneless
20 g truffle (for larding, cut into thin strips)
150 g bacon, sliced thin (for lining the mold)
1 tsp pâté spice mix (or: 1 clove, a pinch of nutmeg, 3 caraway seeds, 3 white peppercorns, 3 black peppercorns, a pinch of marjoram, 3 coriander seeds, all crushed)
salt
2-3 tbsp melted goose or duck fat (for sealing)

Method

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Cut the goose liver into four equal pieces, shape them neatly, then make small incisions with the tip of a sharp knife and lard them with thin strips of truffle.
Grind the pork leg, then pound it to a paste in a mortar or food processor; add the trimmings from the goose liver and pound together, then pass through a sieve until completely smooth.
Mix the paste in a bowl and season with salt and the pâté spice mix.
Line a 6-serving terrine or soufflé dish with thin bacon slices so they hang over the edge; put a layer of the paste at the bottom, then the larded goose liver pieces, then more paste, until the mold is full.
Fold the overhanging bacon slices over the top, then seal the mold airtight with foil or its own lid.
Pour hot water into a large roasting pan (a water bath), place the mold in it, and cook in a preheated oven at 160°C for about 60-70 minutes, until a skewer inserted in the center comes out with clear, not pink, juices.
Let it cool completely in the mold, then refrigerate overnight.
Seal the top with melted fat; it will keep in the fridge for about 1 week this way. Serve sliced, with toast.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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