Over Christmas I made a rabbit liver and chicken liver pate now for New Year's I want to use my duck liver and chicken liver to make aNother pate.
What I'm wondering is when you make your pates do you put your raw liver in the blender and blend them and then bake them or do you brown the livers in a skillet and then blend if you do it that way I guess there is no need to bake it. But if you brown the livers then are you going to have to mash it through a sieve to get out the crunchy parts. One other question I made a Muscato gel to go on top of my Christmas pate and wondering if I bought a red current jelly. And melted it poured it on top of the pate wouldn't set back up like jelly thanks for your help