Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Homemade Goose Pâté with a Hint of Brandy and Plum - photo 1
← Recipes

Homemade Goose Pâté with a Hint of Brandy and Plum

Pikantne Appetizers Dishes for Special Occasions Christmas Eve Dinner 180 min Medium 4 wyświetleń ~95.43 PLN - (0)
Rate:
(0)

Description

Velvety, essential, and incredibly aromatic goose pâté is the quintessence of festive Polish cuisine. This recipe, inspired by tradition but with a modern twist, will allow you to create a culinary masterpiece. The goose meat, slowly braised with vegetables and herbs, acquires extraordinary tenderness and depth of flavor. The addition of delicate chicken liver ensures a creamy consistency, while dried plums and a touch of brandy break the richness of the flavor with a sweet-savory note. The pâté has a perfectly smooth texture thanks to being ground twice and is baked in a water bath, which guarantees its juiciness. Served cold, with crispy bread and homemade cranberry sauce, it makes an exquisite appetizer that will delight guests during holidays, family celebrations, or elegant gatherings. Its appearance – with an appetizingly browned top – is as impressive as its taste.

Składniki (20)

Servings:
12
  • Goose legs 2 szt.
  • Chicken liver 300 g
  • Onion 2 szt.
  • Carrot 2.5 szt.
  • Parsley root 1 szt.
  • Celeriac 50 g
  • Garlic 4 ząbki
  • Stale wheat roll 60 g
  • Egg 2 szt.
  • Masło klarowane 2 łyżki
  • Brandy lub koniak 30 ml
  • Dried plums 5 szt.
  • 🌿 Przyprawy
  • Dried marjoram 2 łyżeczki
  • Salt 10 g
  • Pieprz czarny świeżo mielony 5 szczypt
  • Allspice 2 g
  • Bay leaf 3.3 szt.
  • Jałowiec 2 g
  • ✨ Opcjonalne
  • Nutmeg 2 szczypty
  • Smoked bacon slices 100 g
💰 Szacowany koszt dania: ~95.43 PLN (7.95 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Stewing meat and vegetables

1

Thoroughly wash the goose legs under cold running water and dry them with a paper towel. This is an important step to ensure the meat browns nicely. In a large pot with a thick bottom, heat 1 tablespoon of clarified butter. Place the legs skin-side down and fry over medium heat for about 5-7 minutes on each side, until the skin becomes golden-brown and crispy. Do not move the meat too often; let it brown peacefully.

Ingredients: Goose legs, Masło klarowane
Use a large pot (about 5-7 liters) where the meat will have some space. A paper towel is key to drying the meat - wet meat will boil instead of searing. Patience while browning will be rewarded with a deeper flavor for the entire dish.
2

When the meat is browned, add to the pot the peeled and chopped large pieces of vegetables: 1 onion, carrots, parsley, and celery. Also add the spices: bay leaves, allspice, and lightly crushed juniper berries in a mortar or with the flat side of a knife. Sauté everything together for about 5 minutes, stirring occasionally, so that the vegetables caramelize slightly and release their aroma.

Ingredients: Onion, Carrot, Parsley root, Celeriac, Bay leaf, Allspice, Jałowiec
You don't need to chop the vegetables very finely, as they will be ground later anyway. Cutting them into 3-4 pieces is enough. Crushing the juniper is important to release its essential oils.
3

Pour hot water into the pot so that the meat and vegetables are almost completely covered (about 1.5 liters of water). Bring to a boil, then reduce the heat to the minimum, cover the pot, and simmer for about 2.5 hours. After this time, the meat should be extremely tender and easily pull away from the bone. The liquid that forms will be a flavorful broth that will serve as the base for the pâté.

Using hot water prevents the meat from toughening. Cooking on low heat (the so-called 'simmering') is key to achieving a tender texture of the meat. If the water evaporates too much, you can add a little hot water during cooking.

Preparing the liver

4

At the end of braising the meat, prepare the liver. Clean the liver of membranes and veins, rinse and dry it. In a pan, heat the remaining tablespoon of clarified butter. Cut the second onion into feathers and the garlic into slices. Sauté the onion in the butter (about 5-6 minutes), then add the garlic and fry for another minute until it starts to smell. Increase the heat, add the liver and fry for about 2-3 minutes on each side. The liver should be browned on the outside but slightly pink on the inside.

Ingredients: Chicken liver, Masło klarowane, Onion, Garlic
Do not overcook the liver! Cooking it for too long will make it tough and bitter. It's best to use a large skillet so that the pieces of liver are in a single layer and cook evenly.
5

When the liver is cooked, pour brandy into the hot pan. Be careful, the alcohol may ignite (flambé). For a minute, scrape all the burnt bits from the bottom of the pan, which will add flavor. Add the sliced dried plums and cook for another minute until the alcohol evaporates and the plums soften. Remove the pan from the heat and set aside.

Ingredients: Brandy lub koniak, Dried plums
If you are worried about flambéing, you can briefly remove the pan from the heat, pour in the brandy, and then place it back on the burner. This process is called deglazing and is key to extracting all the flavor from the pan.

Grinding and combining the mixture

6

Remove the braised meat and vegetables from the broth using a slotted spoon. Set them aside for about 20-30 minutes to cool slightly. When the meat is no longer too hot to touch, carefully separate it from the bones and skin. Keep the broth – it will be needed! Soak the stale bread in 1 cup (250ml) of hot broth until it completely absorbs the liquid.

Ingredients: Stale wheat roll
Do not pour out the broth! It carries flavor and will be needed to achieve the right consistency of the pâté. Try to remove the meat from the bones as thoroughly as possible to ensure no hard bits get into the mixture.
7

Prepare the meat grinder. Grind together: peeled goose meat, sautéed vegetables, the entire contents of the pan (liver with plums and onion), and the bread soaked in broth. Use a medium-mesh sieve. Then, to achieve a perfectly smooth and velvety consistency, grind the entire mixture again, this time using a fine-mesh sieve.

Double grinding is the key secret to the perfect, creamy pâté. Don't skip this step! If you don't have a meat grinder, you can use a very powerful food processor, but you may need to grind in batches, and the texture may be slightly different.
8

Transfer the ground mixture to a large bowl. Crack in two eggs. Add salt, freshly ground pepper, and marjoram rubbed between your hands. Additionally, to enhance the aroma, you can grate a bit of nutmeg. Now, gradually pour in the remaining strained broth (about 150-200 ml), while continuously mixing the mixture. The mixture should have the consistency of very thick cream or a spreadable paste. Knead it thoroughly by hand or with a wooden spoon for a few minutes until it is uniform and well-aerated.

Ingredients: Egg, Salt, Pieprz czarny świeżo mielony, Dried marjoram, Nutmeg
Taste the mixture before adding the eggs and season it to your liking. It should be quite salty and peppery, as the flavor will mellow after baking and cooling. Kneading the mixture is important to ensure all the ingredients are perfectly combined.

Baking the pâté

9

Preheat the oven to 180°C (fan or conventional). Prepare a loaf pan about 25 cm long. Grease it thoroughly with butter and sprinkle with breadcrumbs, shaking off the excess. Transfer the pâté mixture to the pan, smoothing the top with a spatula. If using, arrange slices of smoked bacon on top, slightly overlapping.

Ingredients: Smoked bacon slices
Greasing the mold with butter and breadcrumbs will prevent the pâté from sticking and make it easier to remove after baking. You can also line the mold with parchment paper.
10

Place the mold with the pâté into a larger baking dish or deep tray. Pour boiling water into the larger dish so that it reaches halfway up the sides of the mold with the pâté. This water bath will ensure the pâté remains moist and prevents it from cracking. Place the whole setup in the preheated oven and bake for 60-70 minutes. The pâté is ready when the top is nicely browned and the sides pull away from the mold.

Be careful when pouring boiling water and removing the tray from the oven. The water bath is crucial for the delicate, even texture of the pâté. Do not open the oven for the first 45 minutes of baking.
11

After baking, carefully remove the terrine with the pâté from the water bath and set it on a rack to cool completely at room temperature. Do not attempt to slice the hot pâté, as it will crumble! Once the pâté is cold, cover the terrine with plastic wrap and place it in the refrigerator for at least 12 hours, preferably for a full day. During this time, the flavors will meld, and the pâté will achieve the right, firm consistency.

Patience is the last but most important ingredient in this recipe. The pâté must fully set in the fridge. Only the next day can it be removed from the mold and sliced into thick pieces.

Fun Fact

💡

Pâté, although associated with Polish cuisine, has its roots in medieval France, where 'pâté' meant a pastry filled with stuffing. It likely arrived in Poland in the 16th century with the court of Queen Bona Sforza and over time evolved into a baked, crustless block, becoming a symbol of festive abundance and culinary artistry.

Best for

Święta Bożego Narodzenia Wielkanoc Eleganckie przyjęcie Rodzinny obiad

Tips

🍽️ Serving

The pâté tastes best cold, after spending at least 12 hours in the refrigerator. Serve it sliced thickly (about 1.5 cm) with crispy bread (e.g., country sourdough bread or a baguette), cranberry jam, tartar sauce, horseradish, or pickled mushrooms. It pairs wonderfully with a glass of dry red wine, such as Pinot Noir.

🥡 Storage

Store the pâté in the refrigerator, wrapped in baking paper or in an airtight container, for up to 7 days. It can also be frozen in portions – wrap tightly in plastic wrap and aluminum foil. In the freezer, it will stay fresh for up to 3 months. Before serving, thaw slowly in the refrigerator overnight.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Lentil Patties 60 min

Lentil Patties

Vegetarian Dishes
Vegetable soup with barley 120 min

Vegetable soup with barley

Christmas Eve Dinner
Vegetable Salad in Jars 90 min

Vegetable Salad in Jars

Christmas Eve Dinner
Velvety roasted pumpkin cream with crispy sage chips and toasted seeds 80 min

Velvety roasted pumpkin cream with crispy ...

Soups
Czech Pork Tenderloin with Plums in Mushroom Sauce with Bread Dumplings 130 min

Czech Pork Tenderloin with Plums in Mushro...

Czech Cuisine
Czech pumpkin goulash with Karlovy Vary dumplings 120 min

Czech pumpkin goulash with Karlovy Vary du...

Czech Cuisine

Recipe Categories

Appetizers
Appetizers in: Christmas Eve Dinner

Appetizers open the meal and prepare the palate for the following dishes. In this category, we present elegant and tasty appetizers for every occasion. Our recipes include carpaccio, tartare, bruschetta, antipasti, and skewers. You will find both cold and warm appetizers here. We pay special atte...

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Christmas Eve Dinner
Christmas Eve Dinner

Christmas Eve is the most important evening of the year - a time for tradition, family, and special dishes. Our collection of Christmas Eve recipes includes all 12 traditional dishes: from red borscht with dumplings to poppy seed cake and kutia. Recipes for carp in various versions: fried, baked,...

See all recipes in this category
Reklama