Goose Liver Pate.

[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.

Oh my.

Now I have a large quantity of goose liver pate.

Anyone know how this stuff freezes?

[Bigjim68]

I've frozen liver pate's, not goose, duck and chicken. It freezes well, but I don't think that I would leave it long in the freezer.

The livers will also freeze well for later use.

[taxlady]

When I make pork liver pate, I freeze before I bake it.

[Claire]

I'd freeze it until I knew what I wanted to do with it.

[FrankZ]

Oh I know what I want to do with it.. I want to eat it.. but 2.5 cups (or there abouts) is a lot of pate.

[Bolas De Fraile]

I freeze goose liver, we had some of it for lunch. I make a very simple pate with it, I render some goose fat, fry shalots then the liver, dump it in the blender with h/boiled eggs and blitz till smooth, then chill.

[Midnight_Merlot]

I may say that I am "fresh off a turnip truck", but,....would that be considered Foie
Gras? *assuming that they were force fed, - if not, would that simply make them duck livers*???? (I have no clue) :(

[Bigjim68]

Force fed goose livers would be foie gras. Otherwise, they would be goose livers.

[Midnight_Merlot]

Makes perfect sense then! I understand now - thanks for that tidbit of info! :)

[FrankZ]

Originally Posted by Midnight_Merlot

I may say that I am "fresh off a turnip truck", but,....would that be considered Foie
Gras? *assuming that they were force fed, - if not, would that simply make them duck livers*???? (I have no clue) :(

These livers came from geese that were in flight Friday. Nice and fresh.