Devilled goose (or duck) liver pate with black pepper and truffle oil 🥰🥰🥰
Christmas Day away from my family home so we have 3 days of friends outdoing each other. My starter AMAZING and so easy to make beforehand.
Devilled goose (or duck) liver pate with black pepper and truffle oil 🥰🥰🥰
Christmas Day away from my family home so we have 3 days of friends outdoing each other. My starter AMAZING and so easy to make beforehand.
Open in Cookpad AppSteps
- 1
Fry the onion in the butter and soak the dried peppers in boiling water. Once the onion translucent add the garlic and cook for 2-3 mins.
- 2
Add the chicken livers chopped and fry until cooked through- about 3-4 mins.
Remove from heat and transfer to a bowl.
- 3
In the same frying pan sprinkle some caster sugar and heat very high. Add the orange slices and turn every one min until slightly burnt. Remove from heat.
- 4
With a stand mixer or food processor blend the liver mixture until very smooth.
- 5
To assemble. In a glass dish cut a piece of grease proof paper and line the bottom. Add the orange slices. Then half the liver mixture. Chill in fridge for 10 mins.
- 6
Add a lot black pepper and the truffle oil then add the rest of the mixture. Smooth even then put in fridge for at least 24 hours.
- 7
Serve with hot toast and enjoy - WOW 🥰🥰🥰
Cooksnaps
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