We cooked a chinese style duck this weekend, and I wasn’t too sure what to do with the giblets. I was going to through them out then at the last minute I decided to try something I’d wanted to try for a long time, to make my own påté.
Turns out it’s ridiculously easy. I followed this recipe and it turned out beautifully.
Now I dislike touching guts just as much as the next girl and I was worried about working with the liver. I was careful to cut out any parts that looked like a vein or a little green, and spent more time than I should have, being concerned about how it was going to work out. I’m glad I got over myself and just went ahead and chopped it up, that was all that needed to be done.
The hardest part was pushing it all through the sieve but I think it was worthwhile to make the texture fine and light, and make it feel special. Duck Liver Pâté Recipe | Epicurious.com.