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Turkey Liver Pate?


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Turkey Liver Pate?

julietg | Nov 19, 2007 09:24 AM

So all I can find fresh, not frozen, are turkey livers (organic, yea!).

Can I use them in place of duck liver in a pate with veal and pork (Child, Mastering the Art)? I am afraid they'll have some terrible dark turkeyness, more gamey than duck. And a google of "turkey liver" brings up an alarming amount of cat food links.

Also, can I substitute duck fat for fat back?

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