Pâté de foie | Healthy Pate

Gluten-free | Sugar-free | Dairy-free 

Makes 450 g (1 lb) smooth pate 

Why it’s delicious 

A smooth, creamy pate or pâté de foie has long been one of my favourite things. Having learnt the technique back in chef's school of how to make a classic pate, my form has somewhat changed as I now opt for a healthy version that only takes a few minutes to make. 

If you would like to watch me make this delicious healthy, smooth and creamy pate in my kitchen, click here. 

Helpful hints and tips

This pate has a shelf life of 2-3 days when made fresh, so if you would like to keep your pate for 7-10 days, you can melt 100 grams (3.5 oz) of coconut oil and pour it over the set pate. This is called “potting” the pate and will help prevent the pate from spoiling. 

Allow the pate and coconut oil to cool, and then store in the fridge in a sealed container. 

Remember to always use a clean knife or spoon when digging into the pate, this will help it to last as well. 

Ingredients

• 500 g (1.1 lb) duck or chicken livers
• 1 tbsp coconut oil
• 1 medium onion, peeled and sliced
• 1 tbsp finely chopped garlic 
• 1 tart green apple, peeled, cored and sliced
• 1 small sprig of rosemary, finely chopped
• Mineral salt 
• Freshly ground black pepper
• 250 ml (8.4 fl oz) coconut cream 

Method

1. Firstly clean your livers by cutting off any white connective tissue and then rinse under cold running water. Allow the livers to drain in a sieve while you prepare the other ingredients. 
2. Heat a large frying pan or wok on medium heat with ½ tablespoon of coconut oil and add the onion and garlic. Cook for 4-5 minutes or until the onions are soft, stirring often to ensure the onions don’t burn. 
3. Add the remaining ½ tablespoon of coconut oil along with the apples and rosemary, cooking and stirring for a further 3-5 minutes or until the apples are soft. 
4. Add the cleaned drained livers and, stirring often, cook the livers for 3-4 minutes, then add the coconut cream and season well with salt and pepper. 
5. Allow the cream to come to a bubble and continue cooking for a few minutes or until the livers are cooked on the outside but still pink on the inside. Remove from the heat and taste the sauce, adding more salt and pepper if you deem necessary. 
6. IMMEDIATELY blend the livers with a handheld blender or process all the ingredients together in a food processor until fine and paste-like in consistency. 
7. You can either cool the pate now as is, or you can make it extra smooth (which is how I like it!) by pouring the pate into a fine sieve and then, using a spatula, push the pate through the sieve to remove and discard all the lumps and bumps. 
8. Once the pate is cooled, taste again for flavour. The pate will taste a lot different once it's had a chance to cool, and you may find that it needs a little salt and or pepper. 
9. Store in a sealed container in the fridge for up to 3 days, or see above for details on how to store the pate for longer.