|Pates & Terrines|
|by Fiona Smith|
From stylish appetizers and entrees to simple snacks for parties or picnics, there is a pate or terrine to suit every taste and every occasion.
1 - 5 of 5 for duck pate
Cover ducks with water; parboil until tender. Cool; strip meat from bones. Chop in food processor. Add rest of ingredients; mix well.
Boil livers and ... or butter, and seasonings. Stir until well blended. Chill your pate in the refrigerator before serving in a crock or other container.
(Ask your butcher ... tenderloin. 5. Spread pate evenly over tenderloin; ... medium-high; cook mixture, stirring constantly, until sauce boils and thickens.
About 2 hours ... decoration. 5. Spread pate evenly over tenderloin; ... medium high; cook mixture, stirring constantly, until sauce boils and thickens.
Wash, dry, and chop livers. Saute mushrooms in butter for 5 minutes. Remove mushrooms with a slotted spoon and set aside. Saute onions in same pan ...
top of page