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Artisanal Pâté and Foie Gras

approximately 1 hour. Cook
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Historical Context:

Artisanal Pâté and Foie Gras have a rich history steeped in European culinary traditions. These delicacies have graced the tables of nobility and fine dining establishments for centuries. Pâté, a mixture of ground meats and fat, has roots that can be traced back to ancient Roman cuisine, while Foie Gras, a prized luxury made from the fattened liver of ducks or geese, has its origins in ancient Egypt.

In medieval Europe, pâté became a symbol of wealth and status. It was often featured in grand feasts and banquets, showcasing the culinary prowess of the chefs. Foie Gras, on the other hand, gained immense popularity in France during the 18th century, earning its place as a quintessential French delicacy.

Today, we’ll explore the art of crafting these exquisite dishes from scratch, creating a mouthwatering Artisanal Pâté and Foie Gras that will transport your taste buds to a bygone era of opulence and indulgence.


Preparing the Pâté:

  1. Begin by preheating your oven to 350°F (175°C).
  2. In a food processor, combine the ground pork and ground chicken liver. Pulse until the mixture becomes finely ground and well combined.
  3. In a large mixing bowl, combine the finely chopped onion, minced garlic, minced parsley, and all the dried herbs and spices. Mix thoroughly.
  4. Heat a skillet over medium heat and sauté the pork and liver mixture until browned and cooked through. This should take about 5-7 minutes.
  5. Pour in the white wine, cognac or brandy, and heavy cream. Stir well and simmer for an additional 5 minutes, allowing the alcohol to evaporate.
  6. Remove the mixture from heat and let it cool for a few minutes.
  7. Transfer the cooked mixture into the food processor and blend until you achieve a smooth consistency.
  8. Line a pâté terrine or loaf pan with aluminum foil, leaving some excess hanging over the sides.
  9. Carefully pour the blended mixture into the terrine, smoothing the top with a spatula.
  10. Cover the pâté with the excess aluminum foil, sealing it tightly.
  11. Place the terrine in a larger baking dish and add hot water to the dish to create a water bath.
  12. Bake in the preheated oven for about 1 hour. The pâté is ready when it has set and a knife inserted into the center comes out clean.
  13. Remove from the oven and let it cool to room temperature.

Preparing the Foie Gras:

  1. While the pâté is cooling, let’s focus on the foie gras. Begin by carefully separating the liver from the duck or goose, ensuring it’s intact.
  2. Gently season the liver with salt, white pepper, sugar, and brandy.
  3. Preheat your oven to 300°F (150°C).
  4. Place the seasoned liver in a fine-mesh strainer to drain any excess liquid.
  5. Line a pâté terrine or a separate loaf pan with aluminum foil, leaving excess foil hanging over the sides.
  6. Carefully place the seasoned liver in the terrine.
  7. Cover the foie gras with the excess aluminum foil, sealing it tightly.
  8. Place the foie gras terrine in a baking dish and create a water bath by adding hot water to the dish.
  9. Bake the foie gras in the preheated oven for about 20-25 minutes. The foie gras should be soft and tender but not overly cooked.
  10. Remove from the oven and allow it to cool to room temperature.

Final Steps:

  1. Once both the pâté and foie gras have cooled to room temperature, refrigerate them for at least 4 hours or overnight. This allows the flavors to meld and the textures to set.
  2. To serve, slice the pâté and foie gras into thin portions. Serve with crusty bread, cornichons, and a glass of your favorite wine for a truly luxurious experience.

Note: Artisanal Pâté and Foie Gras are often enjoyed as appetizers or hors d’oeuvres, and they make for an exquisite addition to charcuterie boards or special occasions. Enjoy this culinary masterpiece and savor the flavors of history and tradition.


prep time
ion time: About 30 minutes.
cooking time
approximately 1 hour.
8 servings
total time
about 2 hours.


  • Food processor

  • Large mixing bowl

  • Pâté terrine or a loaf pan

  • Aluminum foil

  • Baking dish

  • Kitchen twine

  • Fine-mesh strainer


  • For the Pâté:

  • 1 pound of ground pork

  • 1/2 pound of ground chicken liver

  • 1/2 cup of finely chopped onion

  • 1/4 cup of minced fresh parsley

  • 2 cloves of garlic, minced

  • 1/2 cup of heavy cream

  • 1/4 cup of dry white wine

  • 1/4 cup of cognac or brandy

  • 1/2 teaspoon of salt

  • 1/4 teaspoon of black pepper

  • 1/4 teaspoon of ground allspice

  • 1/4 teaspoon of ground nutmeg

  • 1/4 teaspoon of dried thyme

  • 1/4 teaspoon of dried rosemary

  • 1/4 teaspoon of dried marjoram

  • 1/4 teaspoon of dried tarragon

  • 1/4 teaspoon of dried basil

  • 1/4 teaspoon of dried oregano

  • 1/4 teaspoon of dried sage

  • 1/4 teaspoon of dried fennel seeds

  • For the Foie Gras:

  • 1 whole duck or goose liver (about 1.5 pounds)

  • 2 teaspoons of salt

  • 1/2 teaspoon of white pepper

  • 2 tablespoons of cognac or brandy

  • 1 tablespoon of sugar


Preheat oven to 350°F.
Combine meat, spices, and herbs.
Cook mixture, then blend.
Bake in water bath.
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