Source: dLife

A creamy, low-fat duck spread with just a little sweetness and crunch.

Servings

1 reduced fat margarine (80%)
0.5 cup fresh chopped onion
1.25 oz raw duck liver (reserved from a 4-pound duckling)
0.5 cup port wine (or other sweet red wine)
0.5 cup roasted whole duck, without skin (reserved from a 4-pound roasted duckling)
2 tbsp fat free sour cream
1 tsp ground thyme
0.5 tsp salt
0.25 tsp ground allspice
0.25 tsp black pepper
1 tbsp pistachios

1 In a nonstick, melt butter. Stir in onions and liver and cook for 1 minute over medium-high heat. Pour in wine and let boil. Place lid over skillet, lower heat, and simmer for 2 minutes. Take skillet off of heat and reserve.
2 In a food processor or blender, pulse liver mixture, duck meat, sour cream, thyme, salt, allspice, and pepper until there are no lumps; scrape down the sides of the bowl.
3 Place mixture in a serving bowl, wrap in plastic wrap and put in refrigerator for at least 1 hour. Scatter pistachios over pate before serving.