In the wide world of French cuisine, pâté reigns as a timeless classic, evoking images of elegant table spreads and refined palates. And yet, there's something wonderfully unassuming about pork liver and heart pâté, a dish that takes two humble, often overlooked cuts of meat and transforms them into a culinary experience that is as rich in history as it is in flavor.
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Pork Liver and Heart Pâté
Making pork liver and heart pâté at home is a rewarding experience that delights the senses. From the earthy aroma of organ meats to the rich and complex flavors, it's a culinary creation that is surprisingly simple to master.
Pork liver and heart pâté is a versatile dish that can be enjoyed in a variety of contexts. Incorporate pâté into Zucchini Mushroom Pasta or alongside Balsamic Roasted Carrots and Green Beans for a comforting, satisfying meal.
Ingredients
Serves: 8 Prep Time: 20 minutes Cook Time: 15 minutes
- ½ cup duck fat (use any animal fat, duck fat is really good in this case)
- 1 lb pork liver
- 1 pork heart
- 1 large onion, diced
- 1 garlic clove, minced
- ½ cup fresh basil, chopped
- 2 tablespoon freshly ground cinnamon
- 2 tablespoon apple cider vinegar
- ¾ cup fresh or frozen cranberries
- Sea salt and freshly ground black pepper to taste
How to Make Pork Liver and Heart Pâté
Heat a medium to large pot and soften the onions for 3 or 4 minutes with half the duck fat. Add the garlic when the onions are almost soft and cook until the garlic aroma starts to unfold.
Prepare the livers and heart by removing the white parts and cutting them in similar size pieces.
Add the livers and heart pieces to the pot with the onions and cook on medium heat for 7 to 10 minutes. You can add a bit more duck fat at this point and season with salt and pepper.
Add the vinegar, basil and half the cranberries.
Pour the mixture in a blender or food processor and blend until smooth with the cinnamon.
Cut all the remaining cranberries in half.
Combine the pâté and halved cranberries in a large dish.
Taste to seasoning and adjust to taste (cinnamon, salt and pepper).
Melt the remaining duck fat in a small pot and pour on top of the finished pâté.
Cover the dish and put in the refrigerator to cool and harden for about 1 to 2 hours.
More Pork Recipes
If you love pork as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Pineapple Pork Chops Recipe
- Baked Pork With Apple And Fennel Recipe
- Cilantro-Lime Marinated Pork Recipe
- Grilled Pork With Basil Rub Recipe
- Pork Chops in Sweet Sauce Recipe
- Roasted Pork With Squash And Apples Recipe
📖 Recipe
Pork Liver and Heart Pâté
Ingredients
- ½ cup duck fat use any animal fat, duck fat is really good in this case
- 1 lb pork liver
- 1 pork heart
- 1 large onion diced
- 1 garlic clove minced
- ½ cup fresh basil chopped
- 2 tablespoon freshly ground cinnamon
- 2 tablespoon apple cider vinegar
- ¾ cup fresh or frozen cranberries
- Sea salt and freshly ground black pepper to taste
Instructions
- Heat a medium to large pot and soften the onions for 3 or 4 minutes with half the duck fat. Add the garlic when the onions are almost soft and cook until the garlic aroma starts to unfold.½ cup duck fat, 1 large onion, 1 garlic clove
- Prepare the livers and heart by removing the white parts and cutting them in similar size pieces.1 lb pork liver, 1 pork heart
- Add the livers and heart pieces to the pot with the onions and cook on medium heat for 7 to 10 minutes. You can add a bit more duck fat at this point and season with salt and pepper.Sea salt and freshly ground black pepper to taste
- Add the vinegar, basil and half the cranberries.½ cup fresh basil, 2 tablespoon apple cider vinegar, ¾ cup fresh or frozen cranberries
- Pour the mixture in a blender or food processor and blend until smooth with the cinnamon.2 tablespoon freshly ground cinnamon
- Cut all the remaining cranberries in half.
- Combine the pâté and halved cranberries in a large dish.
- Taste to seasoning and adjust to taste (cinnamon, salt and pepper).
- Melt the remaining duck fat in a small pot and pour on top of the finished pâté.
- Cover the dish and put in the refrigerator to cool and harden for about 1 to 2 hours.
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