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
How to Make It
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.