Duck Pâté

By Lv2Cook

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