23 March 2019

Liver Pate Recipe Keto and Carnivore Diet

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at a is a paste pipe or loaf typically

made with liver in addition to liver it usually contains meat that spices alcohol it can be served hot or cold and is considered best after several days of chilling pate being more popular in European countries might explain why they're healthier animal foods like liver contain very high amounts of vitamins and most Americans are lacking vitamins in their diet the types of liver that are typically used for pate our poultry livers chicken turkey duck goose foie gras although foie gras is duck liver that is fattened so what they do is they force-feed grain to the duck they essentially give the ducks fatty liver and a little bit unethical so I don't use foie gras in my pate although foie gras is a very classic French pate and there are ethical farms that do produce foie gras in much better ways than others chicken and turkey liver are your mildest tasting livers turkey liver being slightly milder duck liver tastes a bit well ducky and some people consider that gamy goose liver some people might consider gamy as well but goose liver is considered higher quality because of its sweeter flavor pork can be an issue because pork liver

can be really bitter if the animal was fed a poor quality diet and most pork is foie gras of course is in a category on its own in regards to flavor it pretty much tastes like pate without making it into pate it's much fatter it's much richer and has less of that livery flavor you could use things like beef lamb wild game liver in pates if you wanted to although be mindful there will be a much more prominent mineral flavor because of the different nutritional profile of the animal and just how it tastes inherently the nutrient profile of poultry liver differs slightly from a ruminant animal liver it tends to be higher in vitamin k2 because certain birds do store fat in their liver unlike these ruminant animals so what you'll see on a nutrient database is these bird livers will have a high vitamin k2 content they'll have a similar amount of vitamin A content but the b12 content in the livers will be slightly lower that's mainly due to the macro nutrient profile so arguably is it better to consume poultry liver from a health perspective the issue is they tend to be fed corn or soy therefore are higher and

omega-6 so on paper yes a wild game birds liver will be better for you than a room in an animal just because of the high k2 and the high fat content one other thing worth mentioning is the copper content of these livers poultry liver tends to be 1/4 to 1/5 of the copper that room and livers have so if you do want to consume liver every single day I suggest consuming poultry livers if you want to consume liver lesson frequently once or twice a week that's where the beef liver the lamb liver comes in onto the fat source the fat source is very important it will determine one of the primary flavors of the pate as at least half of the batei is composed of fat butter cream duck fat are all commonly used as you can imagine butter and cream would be used in most patties and duck fat and probably be in like a duck pate butter will be richer less milky cream will be smoother and have that dairy flavor duck fat or any animal that of course will taste like the animal and that would be the richest I remember one time I went to this restaurant in Manhattan and for my birthday at a steak house

they had this duck pate on the table with bread and me being on the carnivore diet I didn't eat the bread but I had the duck pate I had like 3 tablespoons of this duck pate and that was the first time in my life I don't think I finished a steak in a restaurant it was so rich and fatty and filling per nutrient profile fat can analyze a raw grass-fed butter can add significant amounts of all the fat soluble vitamins A C D and E especially if it's from summer pasture butter whereas something like grain fed beef tallow or regular bacon fat would have an insignificant nutrient content so in regards to creating a nutrient dense pate the food quality of the fat is one of the most determining factors on to the Allium most recipes use onion or shallot of American recipes with like chicken livers tend to lean towards onion French recipes shallot shallot is a milder flavor I usually use shallots myself all pates have onion and shallot in them as flavoring agents and seasoning if I do use Allium in my pate I like to caramelize it to add depth of flavor as well as a little bit of sweetness seasoning is where it gets a little bit

confusing because every single pate recipe you look up the seasoning is different outside of those classic foie gras terrine most foie gras fat I use the same ingredients but we can see combinations like garlic rosemary thyme and bay leaf we can see combinations like clove nutmeg cinnamon and coriander and then black pepper and parsley are usually thrown in between I would keep those two categories separate the green herbs versus the hard spices you can mix and match however you'd like but what I've noticed in these recipes is that things like the garlic the time the rosemary the bay leaf tend to be together in the recipe and if a recipe has those it generally does not contain clove nutmeg cinnamon coriander allspice alcohol is another key component of pâtés if you don't put alcohol in your pate it will not taste correct the most popular is cognac aka brandy it's distilled from grapes I lose the Unni blog grape and sometimes they use some other grapes from a very specific region of France I've also seen sherry used as well as bourbon sherry of course in most European pates and bourbon is used in a lot of chicken liver pate as I've seen

in America Sauternes is a classic sweet wine from France it's the Bordeaux region that's usually used in foie gras fat taste Sauternes I've seen used in some pates but it's typically associated specifically with foie gras Sauternes and foie gras super classic flavor pairings so turn being a sweet wine made from essentially rotten grapes is super like honey flavored can sometimes have notes of mushroom fungus super super sweet acidic full-body goes very well with the fatty and rich foie gras this is something that you might have had in a very fancy anniversary or birthday out in a restaurant the last component of pate is meat I've used bacon in the past to cut my pate the reason you would do this is you don't like liver your liver is poor quality and doesn't taste good or essentially you just like it more this isn't typical and pates it's not classic I've seen it done before and I've done it myself in the past I think it's a great thing to do to introduce people to pate all of that being said unfortunately guys I won't be using most of these components from my carnivore pate I will be excluding the Allium the seasoning and

the alcohol no onions no herbs no spices no alcohol today I'm using duck liver raw cream raw butter and I will use raw honey to cut any bitterness and this is for my family otherwise personally I mean I'm allergic to dairy so I can't really make this fellas making pate for myself I'd have to use animal fat you could also add egg yolks which isn't really mentioned but I do find that adding egg yolks to this is a great way to add a certain texture and consistency as well as improve the flavor what we're essentially going to do today is just pan sear some liver and blend it up with some butter cream and honey you can make this raw I've made this run in the past the flavor of it raw is delicious although I do find that if you caramelize the outside of the liver it really adds and as a punch to this pate that makes it so flavorful the Maillard reaction when you blend it up with these flavors it's it's so good of course the first component is the liver and I actually had this liver sitting in paper towels overnight as you can see the surface is very dry this is super important for getting a nice pan sear if you don't want to use paper towel you

could use linen rags you could also leave it on a rack in the fridge overnight to dry it out the drier the surface is the easier it is to get a crispy crust and you don't want to overcook your liver so can you do this without drying out the surface of the duck liver of course and you could even just dry it out right before you pan sear it but you don't want to be putting wet liver into a pan the waters gonna pop it's going to go everywhere and you're not going to get a nice crust the fat components that we're using today here I have some bacon fat to cook the liver in you could use clarified butter you just want a fat that's not going to smoke or burn or oxidize butter you can use the butter will burn a bit so keep in mind there will be a little bit of a burnt butter flavor when we go to actually blend the pate here I have some raw butter from a local farm this can actually be like orange and color if it's really really high quality and here I have some raw cream from the same farm so we're gonna blend that up this is some raw honey my parents bought this I don't actually eat honey anymore I know this probably isn't

legitimately raw honey it was likely heated above 95 degrees normally I would go local get some actual high quality raw honey but this is what we're using today regards to equipment I like using a nonstick pan to sear the liver makes a lot easier of course we have a cover for the pan to alleviate the mess I got two spoons 1/2 spoon the bacon fat into the pan and the other to clean this spoon off Frankie is on the ball today making sure everything's here and ready I've got a rake to stay nice and tidy as well but outside of the nonsense guys you need a sieve so here I have a mesh strainer with a spatula to Pets the pate through it this will smooth it out into that bowl and I have a food processor you could use a blender and with how most blenders are now I think they're actually better than food processors but let's get started I'm going to put my pan on a medium high heat put some bacon fat in it and we'll wait for it to warm up so since we're not using the onions the alcohol and the herbs we skip this stuff here normally you would caramelize your onions deglaze the pan with alcohol and your herbs and seasonings to aromatize them then you would take that

out of the pan and have it separately later so you can add it to the pate when you're blending so this is the second step in that process which would be just sauteing the liver and getting some caramelization so if you put the liver of the pan and it doesn't start sizzling a me we take the liver out because the pan isn't hot enough and you're gonna overcook the liver before you get a nice crust one thing to be careful about guys is liver and hearts certain organs when you cook them they actually pop in the pan and tend to explode so what I'm gonna do here is cover this just in case Bri starts going everywhere hey you guys you guys hear that popping yeah there's grease flying everywhere so definitely cover livers if your pants hearing them I just shake the pan a little bit to make sure the heat is evenly distributed [Music] now I'm this liver you know I didn't get an incredible amount of color on these livers I'm sure you guys can do a better job if you take more time but this is good enough and I don't really don't want to overcook these livers so you could put this bacon fat in the pate if

you want I am NOT going to so we started with a pound of duck liver and that's what I have in here of course we lost some moisture due to cooking but in most recipes we see a one to one ratio of liver to fat so that's what we're going to do here and it's gonna seem like we're going to add a lot of fat but that's necessary so I put about half a stick of butter in here today I'm going to use 25% butter 75% cream the reason for that is I have some extra cream and the cream goes bad quicker well butter doesn't really go bad at all I know if you guys have ever gotten like local raw cream from a farm but sometimes it's SuperDuper thick sometimes it's a little thinner but we want to add plenty of cream I'm adding about 12 ounces and guys keep in mind ingredient cost here if you have access to a lot of high-quality raw dairy but the liver is expensive maybe use more dairy if the livers cheap and the butter is expensive and maybe use more liver so since we didn't add any salt to this yet I'm going to add healthy pinch of salt and I mean healthy now I have a Celtic salt here if you guys want to check out what salts I use

I did make a video a couple weeks back Himalayan pink salt is and I also have a bunch of salt on my Amazon page so I'm going to add the honey now what I suggest you guys do is you taste it before you add the honey I've experimented with this before and I know that my sister likes this with honey in it so I'm going to add about as much honey as I did last time maybe about a tablespoon and a half and that should be enough to cut the flavor of the bitterness in the liver all right smells really livery let's let's taste it before we sieve it just to see if you have to alter the ingredients um it's okay definitely tastes like duck needs more salt so I'll add more salt and also needs a little more honey so total so far about 2 tablespoons of salt and 3 tablespoons of honey and you guys are thinking well you know Frank 3 tablespoons of honey is a lot of sugar yeah but you know this is probably 1520 servings of pate so reality is you're only getting 3 to 4 grams of sugar per serving and if the pate doesn't taste good they're not going to eat it when the seasoning is right guys you will

know you will put this in your mouth and say what the the thing to keep in mind with things like pate that are accompanied by bread is that you have to over season them what I do for my sister is I slice up some raw cheese and she dips the raw cheese in the pate so this has to be salty and sweet to compensate for the possible lack of flavor in whatever you're spreading it on but this is good so let's pass it through the soup I'm sure some of you guys have worked in the kitchen if you want to buy specialized meant for this a Tammy sip is what they typically use and if you don't like the texture of liver guys this is what makes the difference passing this liver through the sieve it only takes a minute or two I passed much thicker things through a Tammy Civ and that was a nightmare I've done this four to three hours straight in some cases alright as you guys can see there's a lot of like grit and gristle in the sieve that we got rid of and of course don't forget to scrape off the bottom of your sieve there's a lot of pate on the bottom alright guys here's our big old bowl of packed a so I'm gonna throw this in the

fridge this has stayed for three four weeks just fine the amount of salt that you put in this it'll be fine so thank you guys for watching please like subscribe hit the bell icon and share the video if you can down below is my Amazon shop where as I said earlier a bunch of products you can use to make this my patreon is a great way to get personalized questions support as well as support the channel me and my friend just started up carnivore forum dot-com we're trying to get the carnivore community together so guys please share carnivore forum com we want to have a centralized hub where people couldn't ask questions and get a better understanding of the carnivore diet in a very friendly setting I also have Twitter guys Instagram I'm always posting on there every single day let's but not least if you guys do want to reach out to me for one-on-one consultations in creating your pate masterpiece or just optimizing your health in general you can reach out to me via email Frank a defano at gmail.com or through the contact form on my website below Frank - the final com you guys enjoyed the rest of your weekend