Duck Pâte

Cooking Light
16 servings (serving size: 1 tablespoon)


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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


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.

Created date

April 2002

Nutritional Information

Calories 43
Caloriesfromfat 29 %
Fat 1.4 g
Satfat 0.3 g
Monofat 0.5 g
Polyfat 0.6 g
Protein 2.5 g
Carbohydrate 5.1 g
Fiber 0.2 g
Cholesterol 16 mg
Iron 1.3 mg
Sodium 119 mg
Calcium 5 mg