Duck Pâté À La Szathmáry

Kacsapástétom

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • ¾ cup minced onions
  • 2 to 3 tablespoons plus ¼ pound lard or

Method

  1. Sauté onions in 2 to 3 tablespoons of the lard or duck fat until very limp, but do not brown.
  2. Add livers to onions. Raise heat and sauté livers until last trace of pink disappears from the thickest part of each liver. Cool.
  3. Grind cooked meat three times. A