Duck Pâté À La Szathmáry



  • ¾ cup minced onions
  • 2 to 3 tablespoons plus ¼ pound lard or duck fat
  • 8 ounces raw duck livers
  • 12 ounces cooked meat (chicken, beef, veal, pork)
  • 6 ounces unsalted butter, at room temperature
  • 1 to 2 tablespoons Spice Mixture
  • 2 tablespoons good brandy or Cognac


  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. Any roasted, broiled, boiled, baked, braised or fried meat is good—chicken with skin, duck, turkey, pork, veal or beef—but do not use any lamb or mutton. Grind liver and onion mixture three times.
  4. Put liver and onion mixture, ground meat, unsalted butter and remaining lard in a large mixer bowl. Mix with electric mixer on slow speed until fluffy.
  5. Add spice mixture and brandy. Correct seasoning; add more salt and spice if needed. Chill. Serve with pickles and crusty bread.