Name: Duck Liver Pâté
Yield: Makes 1/2 cup, enough for about 16 toasts
Ingredients: 3 ounces duck fat; 1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons); 1 duck liver (about 3 ounces), cut into 1-inch pieces; 1/4 teaspoon herbes de Provence; 1 clove garlic, peeled and crushed; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 teaspoon Cognac; 16 1/4-inch-thick horizontal slices from a small baguette, toasted

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

Recipe notes

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