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Duck Pâte

Yield 16 servings (serving size: 1 tablespoon)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.