Originally Posted by FrankZ
In another thread I mentioned the wild goose I was brought today (which is in the brine and gets cooked tomorrow).
Last year it was just the goose. This year he brought me.. wait for it....
all the livers from all the geese!!! 13 goose livers, just a tad over 1 pound.
Now I have a large quantity of goose liver pate.
Anyone know how this stuff freezes?
Unless you made pate out of those livers, you don't have pate. YET!
You will have to make it.
Yes, the livers freeze beautifully, and yes, the pate will freeze, but less beautifully.
So my advice is to freeze the livers uncooked and make pate when you have found a recipe you want to make. Or when you're getting ready to throw a shindig.
Now, these livers are not foie gras, unless the geese have been through gavage, so any recipe for chicken or duck liver pate will work for the goose liver.