This super savory liver pâté is smooth, creamy and packed with flavor! Not a liver fan? Don't knock it until you try it — this recipe converts all non-liver lovers to this nutrient-dense powerhouse!
** Livers are done when they have firmed up a bit (you can check by pressing on one or two with your finger or the back of a small spoon), with their outsides clearly browned, and their myoglobin trickling out. If you're unsure, try temping them; the livers are done when their internal temperature reaches 165° F. When cooking meat, I often use a thermometer to double-check my work. I highly recommend this method if you're new to cooking meat, if your immune or digestive system is compromised, or if you're cooking for someone who has a compromised immune or digestive system. Here's the thermometer I use.
Sourcing — Make sure to find a good source for your livers and duck fat. If I’m not buying mine directly from the local farmer’s market, I’m getting them from a co-op like PCC or a natural grocery store like Whole Foods. You can usually find organ meats and cooking fat in the freezer section.