Lamb Pate Recipe that goes with the last post..

Here is the recipe..

  • 2 regular duck breasts or one large Mcscovery breast, deskinned and cubed, fridge cold
  • half a pd of lamb liver-as fresh as possable, cubed
  • 1/4 a cup of butter
  • 1 large farm fresh egg
  • Spices -I used a number of different ones, plus fresh homegrown dried sage, salt, pepper, horseradish and basil.
  • 1/4 cup of good quality dry sherry

Blend till course ground or smooth ground, I went med ground, layer pan with fatty bacon and pour in an bake in a slow oven in a half pan of water that comes up the dishes side by half way.. After baking, weight down as cooling/chilling to help firm up and increase the odds of a nice slice.

From my own notes,  I would consider trying this again with duck liver to go with duck meat, and I would consider making it with lamb liver with either lamb or pork meat, but I can’t say that I would ever do duck and lamb together, for me at least the flavours fought each other, instead of blending and helping each other..

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4 Responses to Lamb Pate Recipe that goes with the last post..

  1. Deb Weyrich-Cody says:

    Ah, now I get what you meant and agree that your “like with like” suggestion would probably fix the problem. Can you try to let us know how it turns out next time? LOVE pâte: )

  2. I’m wondering how someone like me – no food processor or blender – would make pate. Mortar and pestle? Meat grinder?

    That seems like a LOT of very pricey ingredients, at least for those of us still stuck in the city. So what you’re saying is – use the duck meat OR the lamb meat, but not both?

    • Not mortar and pestle it would not work at all, you would want to use a hand meat grinder, first with a course plate and then if you want finer put it though a second time though a fine plate, and then push the last bit though with a bit of old bread, taking that part off and making little meat balls from it.

      Well for me on the farm, duck meat and fresh lamb liver is easy enough to come by, the herbs from the garden, and I bought what I thought was a years worth of butter but its turned out to be almost two and by the time it runs out, the cow will be producing and I will be able to make and freeze many many pds of butter..

      Until I figure out a way to make this work, I would stick with one of my tried and true liver pate recipes on the main recipe page and I will work at trying to make a proper terrine (which is a mix of meat muscle and liver) and see if I can figure out what percents are required to make it work in my mind.

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