Pack the finished pate in a decorative terrine or glass bowl, or for individual portions, into small ramekins, 1 1/2 to 2 ounce capacity. Cool. Meanwhile, soften the gelatin in the port wine and ...

Bar Rochford shares their recipe for a rustic duck liver pâté. It's suitable for the home cook ... enticing recipes and evocative photography. For more than 55 years, it has been inspiring and ...

Ingredients. 150 g butter; 110 g onions (peeled and chopped) 500 g duck livers (cleaned and chopped into small pieces) 110 ml port; 30 ml cream; 1 tsp fresh thyme (chopped) ...

1 cup duck foie gras, cut into 1/2-inch pieces (see Note) Instructions: Heat oven to 250 degrees. Combine foie gras, livers, eggs, garlic powder, onion powder, salt and white pepper in a blender ...

In July, many of us dove head first — with no regard to our personal safety (i.e., ...

Heat 1 tablespoon of the duck fat in a large skillet over high heat. When the pan is nearly smoking, add half the livers and brown on 1 side, about 2 minutes. Turn and cook on the other side until ...

Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie Brian Polcyn, with Michael Ruhlman. Norton, $39.95 (256p) ISBN 978-0-393-63431-0 ...

The best, according to the tasters, was Marcel & Henri Mousse de Foie de Canard et Gras de Porc Truffe au Porto (duck liver with pork fat, truffle and port, $7-$15 a pound, many stores).