13081 Serves 8 Wed Aug 06 08:22:03 -0700 2008 Wed Feb 04 05:49:50 -0800 2009 Licensed http://www.chow.com/recipes/13081 Wed, 04 Feb 2009 13:49:50 GMT This smooth pâté spread is very popular wherever it is served. Any combination of mild livers can be used—goose, rabbit, or chicken. When butchering meats, poultry, or game, freeze the livers until enough have been saved. This pâté is best served with Dijon mustard, cornichon pickles, diced red onion, and a sliced crusty baguette.

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All advanced preparation may be found in the ingredient list.

Sauté the bacon in a large nonstick skillet over medium heat until lightly browned. Remove the bacon and pour off half of the bacon fat.

Add the livers and sauté until medium rare. Remove the livers and reserve.

Add the celeriac, red onion, shallots, and garlic to the pan. Sauté the vegetables until the onions are soft and translucent, about 3 minutes.

Add the cayenne, paprika, dry mustard, and Dijon mustard. Stir well to combine. Return the livers to the skillet and increase the heat.

Carefully add the sherry and Cognac and deglaze the pan by scraping the bottom to loosen any browned bits. Add the parsley and green onions and reduce the liquid until almost all has evaporated.

Remove from the heat and stir in the green peppercorns. Place the skillet on a wire rack to cool rapidly to room temperature.

Add the cooled contents of the skillet to the workbowl of a food processor and pulse to form a smooth paste. Season with salt and pepper, then add the butter. Pulse to incorporate.

The pâté can be portioned into 3-ounce [85-g] servings in individual ramekins (a pastry bag is helpful), then covered with plastic film and refrigerated, or it can be refrigerated in bulk. Thoroughly chill before service. (The pâté should be made one day in advance.)

Serve a 3-ounce [85-g] portion of the pâté accompanied with Dijon mustard, sliced and fanned cornichons, diced red onions, and sliced French bread. (A small knife for spreading the pâté should be included.)

]]> http://www.chow.com Arthur L. Meyer 50 Main 6 ounces [170 g] lean smoked bacon, chopped

]]> 1¼ pounds [560 g] duck livers or a combination of mild-flavored livers, trimmed

]]> ⅓ cup [80 mL] celeriac, diced

]]> ½ cup [120 mL] red onion, diced

]]> 1 tablespoon [15 mL] shallots, diced

]]> 1 teaspoon [5 mL] garlic, minced

]]> ¼ teaspoon [1 mL] cayenne

]]> ½ teaspoon [3 mL] paprika

]]> ½ tablespoon [8 mL] dry mustard

]]> 1 tablespoon [15 mL] Dijon mustard

]]> ¼ cup [60 mL] dry sherry

]]> ¼ cup [60 mL] Cognac or brandy

]]> 4 sprigs of parsley, coarsely chopped

]]> 2 green onions, coarsely chopped

]]> 2 tablespoons [30 mL] green peppercorns, rinsed

]]> Salt and black pepper to taste

]]> 6 tablespoons [90 mL] unsalted butter, cubed, slightly softened

]]> Dijon mustard, for service

]]> Cornichons, for service

]]> Diced red onion, for service

]]> Sliced crusty baguette, for service

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