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Old 01-01-2011, 10:53 PM   #1
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Goose Liver Pate.

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?
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Old 01-01-2011, 11:03 PM   #2
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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.
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Old 01-01-2011, 11:32 PM   #3
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When I make pork liver pate, I freeze before I bake it.
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Old 01-01-2011, 11:57 PM   #4
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I'd freeze it until I knew what I wanted to do with it.
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Old 01-02-2011, 12:06 AM   #5
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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.
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Old 01-02-2011, 03:22 AM   #6
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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.
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Old 01-02-2011, 04:34 AM   #7
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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) :(
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Old 01-02-2011, 09:31 AM   #8
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Force fed goose livers would be foie gras. Otherwise, they would be goose livers.
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Old 01-02-2011, 09:45 AM   #9
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Makes perfect sense then! I understand now - thanks for that tidbit of info! :)
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Old 01-02-2011, 12:25 PM   #10
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Quote:
Originally Posted by Midnight_Merlot View Post
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.
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