Liver Pâté Recipe Demo from Nourishing Traditions - Chicken or Duck Liver - French Recipe

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Duck Liver Pate: This is how holidays smell to me. Liver, mushrooms, butter and herbs simmering in wine...pureed with more butter into an earthy spread: Get all the recipe details and extra notes at

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I"m Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.

When you cook more at home, you"re eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.

This recipe comes from Sally Fallon’s Nourishing Traditions. It’s all about using every part of an animal for its full nutritional benefits. And it’s tres francais! (Very French!)

Serves 12-18
3 tablespoons butter
1 pound chicken or duck liver or a combination
1/2 pound mushrooms, washed, dried and coarsely chopped
1 bunch green onions, chopped
2/3 cup dry white wine or vermouth
1 clove garlic, mashed
1/2 teaspoon dry mustard
1/4 teaspoon dried dill
1/4 teaspoon dried rosemary
1 tablespoon lemon juice
1/2 stick butter, softened
sea salt

We’ll start by cooking together butter, chicken or duck livers, green onions, and mushrooms - just until the livers are browned. This is maybe 10 minutes or so. Stir occasionally, to get all sides of the liver cooked. Now add white wine, lemon juice, garlic, dry mustard, dried dill, and dried rosemary. Bring everything to a boil and cook, uncovered, until the liquid is gone.

I LOVE the smell of cooking wine. And mixed with the herbs and liver - THIS is how my winter smells.

Once the liquid is gone, allow it to cool.

And once it’s cool, process everything in a food processor with softened butter. Season to taste - which for me is lots of salt and freshly ground black pepper.

Place in a crock or a mold and chill well. Serve with crusty bread! Oh la la!

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