The Tastiest Pate
Packed with complete protein and iron from chicken liver, this pate gets an especially silky and rich texture from duck fat. The flavor turns mild, creamy, and deeper than store-bought versions, making it a good choice for a keto snack or hearty breakfast.
Trim and pat dry the chicken liver (500 g), then quickly fry it in duck fat (20 g out of the total 200 g) for about 10 minutes until fully cooked but not dried out. Cut the celery (200 g) into large pieces, peel the garlic (12 g), and boil the celery and garlic together for about 15 minutes until soft.
Transfer the cooked liver, soft celery, garlic, remaining duck fat (180 g), salt (4 g), and black pepper (1 g) to a blender. Blend for 2-3 minutes until completely smooth and silky, then taste for seasoning and let the pate cool fully before serving if you want a denser texture.
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