Liver is so super healthy, and I’m always trying to find sources that are good-quality. We usually eat it once per week as prepared in this recipe, with plantain chips to dip, and maybe some good goat cheese and raw veggies on the side. I’m really pleased with this recipe. (Thanks to Kristen for the seasoning details.) It tastes a little like liverwurst, which is more popular with more members of our family than previous recipes, especially because it is SO much simpler than other techniques, and quite delicious.
Quantities of ingredients may be adapted to taste.
- 1 lb. chicken, lamb, or duck liver
- 1 large onion, peeled and cut in half
- 3 bay leaves
- 1/2-3/4 cup ghee
- 3/4-1 tsp unrefined sea salt, or to taste
- black pepper to taste
- 1/2 tsp ground nutmeg
- 1.5 tsp ground dried sage
- Put the liver, onion, and bay leaves in a small saucepan, and cover with filtered water.
- Cover, bring to a boil, and then simmer for about 10 minutes or until the liver is cooked through.
- Drain thoroughly, remove bay leaves, and add remaining ingredients.
- Using a hand blender, blend thoroughly and adjust seasonings.
- Put the pate into serving containers and refrigerate overnight before serving.