Duck Pâté
By Lv2Cook
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Ingredients
- 1 tablespoon reduced-calorie margarine
- 1/2 cup chopped onion
- 1 1/4 ounces duck liver (reserved from a 4-pound duckling)
- 1/2 cup port or other sweet red wine
- 1/2 cup coarsely chopped cooked duck meat (reserved from a 4-pound roasted duckling)
- 2 tablespoons fat-free sour cream
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon pepper
- 1 tablespoon chopped pistachios
- 16 fat-free saltine crackers
Details
Servings 1
Preparation
Step 1
Melt margarine in a small nonstick skillet over medium-high heat. Add onion and liver; cook 1 minute. Add wine; bring to a boil. Cover, reduce heat, and cook 2 minutes. Remove from heat; cool slightly.
Place liver mixture, duck meat, and next 5 ingredients (duck meat through pepper) in a food processor; process until smooth, scraping sides of processor bowl occasionally. Spoon mixture into a small bowl; cover and chill. Sprinkle with pistachios just before serving. Serve with crackers.
Serving Size: 1 tablespoon
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