Liver Foie Gras Mousse (Pâté)

Leianne C


Foie gras literally translates as fat liver. Made from duck and/or geese livers. Try this easy treat for your next cocktail party. (Author:Andrew Zimmern)

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★★★★★ 1 vote
1 Hr
15 Min


1 large
fattened duck or goose liver
1/2 c
dry, imported sherry
1 pinch
ground cloves
juniper berries crushed
shallots, minced
1 tsp
sea salt
1/2 Tbsp
ground white pepper
1/2 c
heavy cream, whipped to hold soft peaks


1Trim connective tissue and blood lines. Dice and place in zipper bag with sherry, cloves, and juniper berries. Let sit in fridge 24 hours.

2Remove juniper and discard. Drain foie gras. Discard sherry.

3Preheat large sauté pan to high. Sear foie gras 45 seconds and flip. Add shallots, salt, and pepper. Sear 30 seconds and flip. Repeat. Spill contents of pans on baking sheet. Cool 5 minutes.

4Pulse foie gras in food processor 20 seconds. Add whipped cream. Pulse. Scrape contents into bowl and refrigerate overnight, wrapping after 6 hours.

5Serve with toast or sliced baguette. Serves 6–8 as an hors d'oeuvre.

About this Recipe

Course/Dish: Meat Appetizers
Other Tag: Quick & Easy
Hashtags: #liver, #pate