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Duck Pate
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 74.1
Total Carbs 2.0 g
Dietary Fiber 0.2 g
Sugars 0.9 g
Total Fat 6.1 g
Saturated Fat 1.2 g
Unsaturated Fat 1.8 g
Potassium 30.9 mg
Protein 1.0 g
Sodium 144.9 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  reduced fat margarine (80%)
0 1/2 cup  fresh chopped onion
1 1/4 oz  raw duck liver
0 1/2 cup  port wine
0 1/2 cup  roasted whole duck, without skin
2 tbsp  fat free sour cream
1 tsp  ground thyme
0 1/2 tsp  salt
0 1/4 tsp  ground allspice
0 1/4 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.

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