Preparation info

    • Difficulty

      Medium

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

This pâté is made with chicken livers and an entire duck. If the ducks that you buy come with the liver, by all means add it to the forcemeat. If you have access to wild duck, the recipe will be all the tastier (and picking the meat before cooking eliminates the disadvantage of biting into shot); simply adjust the recipe according to the weight of the meat that you have. This is one of the few involved recipes in this book; save it for a special occasion such as a formal holiday dinner for