“Parts is Parts” – How to deal with leftover offal

I bought a whole duck recently (there will be more about this) and included in the body cavity was a hidden treasure – the offal. More colloquially know as giblets, these tasted innards can be used alone or together in a variety of dishes. Sadly, as the the typical palate has become sensitized to eating only the muscle flesh of animals, these bits are frequently disposed of – a complete waste of flavorful protein.

Now we all know that livers and gizzards are pretty good fried up, but it really is easy to make something special from them – a pâté. Pâtés can be pretty complex to make, but this one is simple and quick.

Ingredients

• 6 oz of offal (liver is best, but most anything can be used)
• 2 ounces of fat (use the fat from the animal being prepared, but bacon fat will work)
• 1 small shallot
• 1 garlic clove
• 1 tablespoon of butter
• 2 tablespoons of sherry or other sweet cooking wine
• 1 tablespoon of bread crumbs
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/4 teaspoon of coriander
• 1/4 teaspoon of allspice
• 1/4 teaspoon of nutmeg

Prepare the offal by removing any excess membranes , fat or tissue still connected to it. Finely chop the shallot and garlic clove and sauté it in the butter until translucent. Let cool. In a small food processor, combine all ingredients and the shallot/garlic mixture. Process until it is a smooth paste. Butter a small baking dish, and spoon the pâté into it. Place the small baking dish into a larger baking dish filled with water (this will prevent the pâté from burning/browning), as shown below:

Bake the pâté at 200 degrees until the internal temperature is 165 degrees. Remove from the oven and let cool, then refrigerate until ready to serve.

Serve as a spread with a butter crostini, as shown above.