The fat of ducks is in the skin to keep this waterbird warm. I make duck pate with skin, fat, scraped carcass meat and duck liver and chicken liver. Wrapped in thinly sliced bacon. The molten fat makes an airtight cap over the pate, it preserves the creaminess.There is enough weight in the duck skin, scraped meat, fat and liver to make four pounds of country pate. Country pate is made without cream. Foie gras pate is made with cream. A duck liver weighs 50 grams, I add chicken livers to make duck pate creamier.To taste unadulterated flavor of duck, a quick roast of an unseasoned bird will deliver crisp skin, scraped meat, and molten fat as ingredients for the duck pate. The addition of mild chicken liver and pork bacon wrap will not diminish or alter the delicate duck flavor or texture in this country pate.

Geese gorge themselves in the wild before their annual migration till their livers have doubled with fat, then migrate, and six weeks later, their livers are back to normal. Hunters called these geese foie gras geese. Their livers weigh over 200 grams just before migration, half a pound. Normally, goose livers are around 100 grams.We do not support commercial force feeding of geese to expand their livers multifold, but use naturally fattened livers to make goose liver fois gras pate.With a store bought frozen goose, look at the date of processing and buy a winter goose.We fatten and butcher a farm goose once a year in winter. Our geese dont migrate, they are Farm geese called Lincoln Geese.Here is the recipe for this delicacy, natural goose liver pate foie gras.

Farm grown fowls like chicken and duck yield free range, organic fresh livers when butchered, safe to eat fresh and tasty as liver pate. This recipe is for one fresh liver only as we butcher only one fowl at a time.Served on home made croissants, rye bread or toast from luxury bread, see our recipes.

After making imitation foie gras from pork liver, and making blue cheese from cashew nuts, I feel confident enough to try this cashew foie gras recipe, guided by the posted recipes from Chef Fabrien Borgel in Paris and Thomas from Fullofplants.Force feeding geese for goose liver foie gras is not allowed in California, and we agree, we dont want to see our own or other geese force fed. However, in nature, geese feed themselves before winter migration, it doubles their liver. Six weeks after start of migration, their livers are back to normal. So we feed our geese unlimited before winter butchering. The cashew fois gras pate is a delicious spread.

Gamey meat like pheasant skin, pheasant liver, lard and mild chicken livers make a delicious spread on crackers, toast and bread. Kept in the fridge, flavors get better with aging.#GoldenApron23

We used to make goose foie gras pate from our farm raised Lincoln geese, but we support the California ban on foie gras because of the force feeding involved in commercial goose liver production.However, geese feed themselves naturally before winter migration, double their livers, and six weeks later, after migration, their livers are back to normal.We make this pork liver foie gras, using lean shoulder pork, fresh bacon called side pork and pork livers with pork lard added, to replace the goosemeat, goosefat and goose livers. Same recipe.Here is the recipe for two breadpans. one chopped, one pureed. The country pate is sliced in half pound slices, wax paper wrapped and kept frozen a year. The mousse pate is packed in pint jars.

Wrapped in cheesecloth, marinated, cured and pressed in seasalt overnight, whole chicken livers will taste like goose liver pate, called foie gras, with this traditional french recipe.After curing, pate can be kept frozen half a year in a mason jar or a few weeks in the fridge. Cured pate will be spreadable or sliced thin on toast, crackers, or served in slices with pickles and french mustard.

Pate with Spinach, Swiss Chard, Parsley, minced pork or lamb shoulder, and pork or lamb liver, soaked in brandy, the dish covered with white wine, baked, then cut in 16 sticks called “ little quails” in French and Vietnamese cooking.Thank you Dory in Cookpad, for reminding me, here is my recipe. Fresh Swiss chard, fresh spinach and fresh parsley are flash steamed before being mixed in. The “little quail” pate freezes well up to three months.

Yellow Albacore tuna is milder and lighter than the red meat type ahi tuna. It makes a delicacy like goose liver pate, and pairs well with mild other flavors like shallots and chives.A great gourmet appetizer for special dinners.

Venison meatballs are made from fresh deer meat and taste like beef filet mignon when served cold, sliced on sour dough bread toast with ranch dressing and fresh basil leaf. Delicious inexpensive quick cold special lunch.

You can make your french toast the farmers way: dinner plate size slice of bread, two large eggs, butter and olive oil in a skillet, fermented red pepper sauce, seasalt, cinnamon, sugar, and maple syrup. A hearty breakfast.

The fluffiest white bread we bake is made in small loaves, and we have never made french toast before because it tastes too good fresh, but cookpad member’s Ricardo french toast recipe looked tempting, so we tried it with our own farm made ingredients, and 3/4” slices of bread, and it is a keeper. Thank you, Ricardo.Here is our version.