Duck Pâté À La Szathmáry

Name: Duck Pâté À La Szathmáry (Kacsapástétom)
Cuisine: Hungary
Ingredients: 2 tablespoons good brandy or Cognac; 1 to 2 tablespoons Spice Mixture; 6 ounces unsalted butter, at room temperature; 12 ounces cooked meat (chicken, beef, veal, pork); 2 tablespoons good brandy or Cognac; 8 ounces raw duck livers; 2 to 3 tablespoons plus ¼ pound lard or duck fat; 2 to 3 tablespoons plus ¼ pound lard or duck fat; ¾ cup minced onions; 12 ounces cooked meat (chicken, beef, veal, pork); 12 ounces cooked meat (chicken, beef, veal, pork); 12 ounces cooked meat (chicken, beef, veal, pork); 12 ounces cooked meat (chicken, beef, veal, pork)

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

Europe
Hungary
Dinner
Gluten-free

Method

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