Before you go all… EeeeEEEeeeeEEEwwwww on me…
The Paleo Mom, who’s a doctor, says that “Compared to the muscle meat we are used to eating, organ meats are more densely packed with just about every nutrient, including heavy doses of B vitamins such as: B1, B2, B6, folic acid and the very important vitamin B12. Organ meats are also loaded with minerals like phosphorus, iron, copper, magnesium, iodine, calcium, potassium, sodium, selenium, zinc and manganese and provide the important fat-soluble vitamins A, D, E and K. Organ meats are known to have some of the highest concentrations of naturally occurring vitamin D of any food source. Organ meats also contain high amounts of essential fatty acids, including arachidonic acid and the omega-3 fats EPA and DHA.” Need more reasons… read on
For those of us who actually enjoy the stuff… this one came out great! I have not eaten pate in some time, but I have always liked it. For some reason I always thought it something over my head. It’s actually pretty basic, the ingredients, not so much. Traditional pate was made with duck livers. Really, any liver will do, The Paleo Mom will argue that grass fed beef liver is best. I could not find any. Seriously. 3 different grocery stores (even Whole Foods) and no beef liver. But I did find ORGANIC chicken livers! Now, had they been conventional, I would have passed.
Then, what? Game changer… duck fat! Yes, please! Especially from Mary’s Farm. Love their chicken and duck!
So… want to get all (not so) fancy with it? I’ll show you how!
***UPDATE*** I have now tried this recipe with bacon fat & apple cider vinegar (instead of duck fat and balsamic) and it works great!
Serves makes aprx 18 oz
15 minPrep Time
14 minCook Time
29 minTotal Time
- 1/2 cup rendered duck fat
- .85-1lb chicken livers, pastured
- 2 cloves of garlic
- 1 small vidalia onion
- 1 stalk celery
- 1/4 tsp of the following DRIED HERBS: oregano, dill, thyme
- *if using fresh, use 1 tsp of each
- 1/2 tbsp salt
- 1 tbsp aged balsamic vinager
- In a sauce pan or large skillet, on medium-low heat melt duck fat.
- Small dice onion, garlic & celery and add to skillet.
- Saute for 5 minutes until tender, moving often.
- Add in seasoning and livers and cook stirring often for 6-8 minutes.
- You want the livers to remain pink in the middle.
- Add vinegar, stir and remove from heat.
- Carefully transfer all of it to a Vitamix blender.
- Blend until smooth.
- Transfer to ramekins or mini mason jars.
- You can top with some ghee or bacon fat & more herbs.
- Will make aprx 18oz.
- Close lid tightly and refrigerate.
- What you won't eat within 5 days, freeze.
- This pate can be eaten on the same day, but will be much better in a day or two!