The
word pate is French for paste, and the easiest way to make it with any meat is
with a food processor. The meat will be broken down, or emulsified, into a paste
that can then be spiced up.
The
word pate is French for paste, and the easiest way to make it with any meat is
with a food processor. The meat will be broken down, or emulsified, into a paste
that can then be spiced up.
Author:
Brad Fenson
Ingredients
4 goose breasts, skinned and trimmed of
silver skin and fat
6 slices thick bacon, diced
2 cups chicken broth
1 medium onion, chopped
1 jalapeño, seeded
1 Tbsp soy sauce
1 Tbsp smoked paprika
1 Tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper
1 tsp crushed red pepper
1 tsp garlic powder
1/3 cup mayonnaise
Directions
Place bacon pieces in a frying pan and
cook till brown over medium heat. Set aside and let it cool.
Place the goose breasts into an instant
pot with the chicken broth and cook on high for 30 minutes. Remove the cooked
breasts, shred with forks, and set aside to cool.
Place the shredded goose meat, along
with the bacon and drippings in a food processor and blend to a fine paste. Add
the onion, jalapeño, soy sauce, smoked paprika, Worcestershire sauce, salt,
peppers, and garlic powder and process to blend ingredients. Transfer the meat
mixture to a chilled bowl.
Add the mayonnaise in small amounts,
while continuing to process the mixture into the desired consistency.
Spoon the pâté into a serving dish.
Refrigerate for one hour, then serve with crackers, baguette, or rye bread.
*If you do not have an Instant Pot, use
a crockpot to prepare the breasts in chicken broth for six to eight hours.
