Libamáj Pástétom
A silky Hungarian goose liver pâté fortified with pork, eggs, and Cognac, finished with aspic. Rich, elegant, and achievable at home with proper technique.
- Total time
- 45 min
- Servings
- 8
- Calories
- 385
- Protein
- 22g
Ingredients
- 1 lb Goose liver (or substitute with pork liver)
- ½ lb Ground pork belly
- 2 count Whole eggs
- 3 tablespoons Cognac or brandy
- 2 count Shallots, minced
- 1 teaspoon Fresh thyme
- ¼ teaspoon Black pepper
- 4 count Gelatin sheets
- 1 cup Beef or chicken stock
Instructions
- 1
Remove livers from refrigerator 20 minutes before cooking to reach room temperature.
- 2
Soak gelatin sheets in cold water for 5 minutes until softened.
- 3
Finely mince shallots using a sharp knife on a cutting board.
- 4
Pat liver dry with paper towels to remove excess surface moisture.
- 5
Heat 2 tablespoons butter in a skillet over medium-high heat.
- 6
Add minced shallots and thyme, stir until fragrant, about 2 minutes.
- 7
Add liver pieces to skillet, sear until light brown on each side.
- 8
Pour Cognac over liver and ignite carefully; let flames subside naturally.
- 9
Remove liver to a plate; let cool for 3 minutes.
- 10
Pulse cooled liver in food processor until smooth paste forms.
- 11
Add ground pork belly, eggs, salt, and pepper; pulse until fully combined.
- 12
Push mixture through a fine-mesh sieve using the back of a spoon for velvet texture.
- 13
Line a terrine mold with plastic wrap, leaving overhang on all sides.
- 14
Spoon pâté mixture into mold and smooth the top with an offset spatula.
- 15
Cover pâté with plastic wrap and refrigerate for at least 4 hours.
- 16
Heat stock gently in small pot until steaming.
- 17
Squeeze excess water from gelatin and stir into hot stock until dissolved.
- 18
Cool aspic to room temperature, then refrigerate until syrupy, about 30 minutes.
- 19
Unmold pâté onto a serving board and remove plastic wrap carefully.
- 20
Pour cooled aspic over pâté surface to coat evenly with shimmering glaze.
Tools you’ll need
- 12-inch skillet
- Food processor
- Fine-mesh sieve
- Terrine mold or 1-quart loaf pan
- Plastic wrap
- Offset spatula
- Small saucepan
- Cutting board
- Sharp knife
- Paper towels
- Shallow dish for soaking gelatin
- Serving board
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