Pork Liver and Heart Pâté

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Pork liver and heart pâté is more than just a sumptuous spread—it's a celebration of traditional flavors and a testament to every ingredient.

Course Main Course

Cuisine American

Keyword Pâté, pork heart, pork liver

Prep Time 20

Cook Time 12

Servings people

Calories 206kcal

Cost $12

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.