Pâté of duck liver (not foie gras) Odesa cuisine

Pâté of duck liver (not foie gras)

There is little trust in Odesa to the word’s foie gras. Back in the 90s, we sold Hungarian canned foods of the same name, which had the taste of monosodium glutamate, and the consistency and appearance were similar to those of cat food. Of course, when was allowed to leave the country, some tourists managed to try real foie gras. But when in 2000 we offered foie gras performed by Frenchman Michel in the «Greenwich» restaurant, not all the guests wanted to pay for the real French liver. It was sold sometimes  20 servings per day more often due to the handsome Frenchman, rather than from understanding the product. However, the local duck also has a liver. It is not enlarged and not as fat as their specially fed French relatives, so the pâté turns out to be completely different ... And because it has been sold for 6 years already in Odesa, at the «Dacha» restaurant it is much better.



For 4 servings:

600 g of duck liver;

400 g of butter;

2 eggs;

200 ml of milk;

80 ml of cognac;

50 ml of Madeira wine;

salt and pepper to taste;




  1. Wash the duck liver under running water and cut off all the ducts and veins.
  2. Soak the liver in milk with cognac for the night in the refrigerator.
  3. Throw back the liver on a sieve and dry it.
  4. Put the liver into a blender with room temperature butter and blend for 5 minutes.
  5. Add salt, pepper, eggs and blend them all together for another 30 minutes.
  6. Pour a glass of Madeira wine.
  7. Ceramic mold grease with butter. Alternatively, you can put a parchment in the form and also grease with oil - then you will easier get the hole pâté  whole from the form.
  8. Spread sour cream consistency paste over the form.
  9. Cook in water bath in the oven for 40 minutes at 140 C.
  10. After cooling serve the pâté with slices of white loaf, fried in butter.

this is interesting

I usually prepare pâté in the porcelain form of the French manufacturer Revol, it is convenient because it has a lid and it is not necessary to cover the form with foil, it is also simple and resistant to temperature changes, you can immediately put it out of the refrigerator into a well-heated oven - it will not fail.