Yay for duck pate!!!

Guest Poster(She says partner poster.  She's wrong): Heather 

Pate, being one of the most delicious things I've eaten in my short, wonderful life, sets a high bar for flavor. We've tried the occasional sauteed duck or chicken liver, sometimes minced to spread on bread, but getting to that creamy, intense deep flavor of a good pate is my goal with tonight's duck liver. Most of the recipes call for simply sauteing the duck skin for 2 to 3 minutes over medium heat, until the fat begins to render. Next, they call for adding a bit of sauteed shallots (I used a bit of red onion as a substitute since we had it), garlic, then adding the duck livers just until cooked on both sides. I pulsed the whole shabang in the food processor, (make sure you get all the yummy rendered fat from the pan!) added a good pinch of salt and pepper, pulsed it a few times, and transferred our soon to be delicious delicacy to a bowl and into the fridge to cool.  

Update:

Finished product was pretty yummy. We didn't process it it too much, so it had a bit of a country pate texture (which I am a fan of). Though not as good as the pate we get at Madam Claude or Satis, but for a homemade product, it was fairly simple with a great pay off. We got about 5 oz of it, toasted up some whole grain bread, and washed it down with a Chilean Cabernet! YAY FOR PATE!!