Coarse goose pate 

Coarse goose pate


Preparation:180 min
Ready in:1620 min


For servings

42 ouncesGoose breast with fat
14 ouncesGoose fat
14 tablespoonswhite wine
6bay leaves
4 tablespoonssalt
2 teaspoonssugar
peppers white
Hazelnuts to garnish
Tarragon to garnish
Greengage to serve


1 Remove the layer of fat from the goose breasts. Rub the meat with salt, sugar and pepper, wrap closely in foil and put into the refrigerator for 24 hours. Finely dice the fat, put into a pan and heat until the fat is rendered. Add the goose fat, wine and bay leaves. Take the goose meat out of the foil and cut into very thin pieces along the grain of the meat. Add to the fat mixture and cook over a low heat for about 2 hours, until soft.
2 Transfer the mixture to a bowl, cover and chill. Garnish with tarragon. Serve spread on slices of baguette. Serve with greengages.


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