By-products of poultry can easily be turned into various delicious dishes. For example, goose liver paste is very popular among housewives. Additional mouth-watering supplements will make it even tastier and more tender.

Classic goose liver paste

According to the classic recipe, the composition of the paste necessarily includes vegetables, aromatic spices, milk. The latter can be replaced with cream.

Ingredients:

  • goose liver - a pound;
  • lard - 80-100 g;
  • onion - 3 heads;
  • carrot - 2 pcs.;
  • milk - 1 tbsp .;
  • pepper, salt, nutmeg.

Cooking:

  1. From randomly chopped onions and carrots on pork fat, you need to cook a roast fry. At the end of the greaves you need to select and remove from the mass.
  2. Small liver cut. Remove fiber film.
  3. Fry offal until cooked with vegetables.
  4. Puree the cooled contents of the pan.
  5. Add milk, spices, salt to taste. And fry the mass again on fire. Heat treatment is needed so that the finished dish is stored in the refrigerator for a long time.

Before taking the sample, let the pate cool for a couple of hours.

French cooked

In France, pastes are traditionally served for breakfast on fresh, soft or oven-dried crisp bread. One of the most popular options for such a treat is presented below.

Ingredients:

  • goose liver - 580-600 g;
  • onion - half;
  • salt - a big pinch;
  • cognac - 80-100 ml;
  • butter fat - 40-50 g;
  • spices suitable for poultry - to taste.


Cooking:

  1. Prepare a liver. To do this, remove the vessels and wreaths, rinse the product with running water, and dry slightly with paper towels.
  2. Peel the onion half. Finely chop the vegetable.
  3. In a frying pan, fry the liver, cut into large pieces, with chopped onions. She must be fully prepared. Salt offal.
  4. Pour the liver with a little water. Simmer on low heat for 10-12 minutes. Pour in cognac. After a couple of minutes, remove the skillet from the heat.
  5. Cool its contents. Add salt, selected spices.
  6. To beat the mass with a blender until a smoothie is smooth. Mix with soft butter.
  7. Rinse again with a blender and add salt if necessary.

To prepare such a paste, you can also use a meat grinder or other "kitchen assistants" with a similar action.

With red lentils

Lentils will make the paste texture more dense, add satiety to it. Together with croutons, it will be a great option for a nutritious snack.

Ingredients:

  • lentils - 80-100 g;
  • goose liver - 130-150 g;
  • onion - the middle head;
  • sweet paprika - ½ tsp;
  • goose fat - 20 g;
  • soft oil - 40-50 g;
  • salt and seasoning to your taste.


Cooking:

  1. Rinse the beans very thoroughly. Boil according to the instructions published on the package.
  2. While the lentils are cooked, peel off everything superfluous, cut offal and onion into large pieces.
  3. Melt goose fat in a cast iron skillet. Fry onion and liver slices well on it. Add paprika immediately. Ingredients should be fully cooked, but not browned.
  4. Throw the prepared lentils into a colander. Cool it well, and the fried ingredients from the pan.
  5. Kill the ingredients in a blender together. Then repeat the whipping after adding salt, spices and soft butter.

Remove the resulting paste in cool to thicken.

Tasty recipe:liver pate

Goose liver foie gras

This unique recipe allows you to cook foie gras. It turns out a truly gourmet restaurant dish.

Ingredients:

  • goose liver - 580-600 g;
  • salt - a big pinch;
  • sherry and cognac - 1 tbsp each. l .;
  • fresh figs - 2 pcs.;
  • ground black pepper - a couple of pinches.


Cooking:

  1. Remove the liver in advance from the refrigerator. Allow her to rest a little at room temperature. Remove vessels and wreaths. They are very easy to pull, sandwiched between cutlery.
  2. Rinse offal with ice water.
  3. Dry slightly the bird's liver, sprinkle with the declared dry ingredients.
  4. Half the liver to send in a baking dish. Top it with small pieces of figs. Cover with remaining offal.
  5. Pour everything with the mixture of alcoholic beverages indicated in the recipe. Press the ingredients tightly using oppression.
  6. Put the container in the refrigerator for a day. Then - move to the oven for 40-45 minutes at a temperature of 100 degrees. When baking, set the mold on a baking sheet filled with water.
  7. Cool the goose liver paste in French and cool for another day.

Before serving, cut the treat into thin slices and place on a fresh bun.

Read also:pork liver paste - recipe

Cognac cooking technology

Cognac for such a dish should be chosen without flavoring. Alcohol will not be felt in the finished dish.

Ingredients:

  • goose liver - a pound;
  • onion - 3 heads;
  • garlic - 4-5 cloves;
  • carrot - 2 pcs.;
  • lard (pork) - 280-300 g;
  • milk - 1 full glass;
  • salt, nutmeg, allspice - to taste;
  • cognac - 40-50 ml.

Cooking:

  1. Cut fresh pork fat into small pieces. Place it in a skillet and fry until a slightly golden crust appears.
  2. Add onion, garlic and carrots to the bacon. Cook all foods together until vegetables soften.
  3. Chop the liver without films into slices. Add it to the last pan. Fry offal in fat until tender, but do not allow the slices to brown.
  4. Allow the mixture to cool well, then pass through the meat grinder.
  5. Return the resulting mixture to the pan. Add milk, brandy, all declared spices and salt. To simmer all together on low heat for 6-7 minutes.
  6. To kill the resulting liver paste with a blender. This stage will make the mass softer.
  7. Return the paste to the fire and bring to a boil. This will help extend the shelf life of the product in the refrigerator.

Serve the finished treat to the table chilled.

It is interesting:liver pate recipe

With prunes and liver

Adding liver to the paste allows you to significantly increase the volume of the finished dish, which means to make it more budget.

Ingredients:

  • goose kidneys, heart, kidneys - 80-100 g each;
  • liver - a pound;
  • butter fat - 180-200 g;
  • prunes - 130 - 150 g;
  • salt and favorite seasonings to taste.

Cooking:

  1. To prepare a liver paste according to such a recipe, the first thing to do is to thoroughly rinse all offal with ice water.
  2. Then - cook them until fully cooked in salt water and cool. In the process of cooking, be sure to add spices to the liver.
  3. While the finished offal is cooling, melt the butter. If you wish, you can increase its amount to 220-250 g. Then the paste will turn out even more tender with a special creamy taste and it will be easier to spread on bread.
  4. Rinse the prunes. If the berries are too dry, soak them in warm water for a quarter of an hour.
  5. Separately turn offal and prepared dried fruits through a meat grinder.
  6. Add salt and favorite seasonings to taste. Mix everything well.

Cool the finished treat and let it thicken thoroughly.

Read also:beef liver paste

Goose paste with poultry

The basis of such a paste will be goose meat. A liver will be an additional ingredient.

Read also:chicken liver pate at home

Ingredients:

  • goose meat - 220-240 g;
  • goose liver - 2 pcs.;
  • onion - 1 pc.;
  • garlic - 2-3 cloves;
  • goose fat - 50-60 g;
  • salt, spices.

Cooking:

  1. Fry the liver and onion in the melted goose fat. You can immediately salt and sprinkle with spices.
  2. After 6-7 minutes add slices of poultry meat. Cook all together for 17-20 minutes. If necessary, you can add the mass.
  3. Allow the ingredients from the pan to cool. Add to them slices of fresh garlic.
  4. Break everything together with a blender until smooth.

Serve the ready-made pâté cold with rosy bread toasts.

Goose liver snacks can easily be prepared on their own at home. The main thing is to choose fresh offal for the paste and not spare the spices.

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