Duck Pâte

Yield: 16 servings (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 43
  • Calories from fat: 29%
  • Fat: 1.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.5g
  • Carbohydrate: 5.1g
  • Fiber: 0.2g
  • Cholesterol: 16mg
  • Iron: 1.3mg
  • Sodium: 119mg
  • Calcium: 5mg


  • 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


  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.
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