Goose Pâté with Crackers
A Falkland Islands-style goose pâté inspired by the local use of upland goose. The meat is cooked fully, blended with aromatics and butter, then chilled promptly for serving with crackers.
Prep
20m
Cook
1h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Pâté
- 700gGoose (cut into pieces)
Aromatics
- 50gUnsalted Butter
Pâté
- 100gUnsalted Butter (softened)
- 150gOnion (finely chopped)
- 8gGarlic (crushed)
- 40mlBrandy
- 10gSalt
- 2gBlack Pepper
Serving
- 200gCrackers
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 180°C (350°F).
- 02
Season the goose with the salt and black pepper. Roast until tender and the thickest pieces reach 74°C (165°F).
- 03
Let the goose cool briefly, remove the meat from any bones, and chop it roughly.
- 04
Melt the unsalted butter over medium heat. Add the onion and cook until soft, then add the garlic and cook briefly.
- 05
Add the chopped goose and brandy. Cook until the mixture is hot and the sharp alcohol aroma has faded.
- 06
Blend the mixture with the softened unsalted butter until smooth and spreadable.
- 07
Transfer the pâté to a shallow covered dish. Refrigerate within 2 hours and chill until firm.
- 08
Serve chilled with the crackers and return leftovers promptly to the refrigerator.
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