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Cut the scraps of goose liver in small fragments, drop and fry them in a pan, salt, pepper.
Let cook 1 minute then deglaze with a glass of white wine, let reduce a little, then add 1/3 of liter of poultry gravy and let cook 10 minutes.
soak in port wine with salt & pepper for 1 or 2 hrs. then heat the pan soon grill & take out. then you can make whatever you want Pate......