Goose Pâté with Prunes and Madeira-Simmered Garlic

INGREDIENTS:

Number of servings

Makes approximately 1 quart (a little less than 1 liter)

List of ingredients

1 lb. (450 g) ground goose meat

½ lb. (225 g) goose liver, coarsely chopped

4 tbs. coarsely chopped fois gras

2 medium eggs

½ cup sifted all-purpose flour

1 tsp. salt

2 tsp. whole fennel seeds

10 – 16 strips of Italian-style lardo (or sufficiently to coat the form)

6-8 medium prunes, coarsely chopped

8-10 small cloves of garlic

½ cup (a little more than 1 dl) Madeira (or Port wine)

PREPARATION:

• Madeira-boiled garlic: Peel the garlic. Heat the Madeira (or port wine) in a medium pot over medium high heat. Add the garlic, cover, and let it boil for 10-12 minutes until soft. Remove the lid for the last couple of minutes in order for the Madeira to thicken.

• The pâté: Mix the meat, liver, fois gras, eggs, flour, salt, fennel seeds in a large bowl until smooth. Fold in the boiled garlic and prunes, and make sure you get with you all the syrupy Madeira. Coat a 1-quart (a little less than 1 liter), ovenproof dish with strips of lardo (Note that lardo melts easily. The heat from your hands can transform it to a gooey mess. Keep refrigerated, and work hastily while coating the form.) Transfer the mixture to the form. Cover with aluminum foil and bake in the oven at 350°F (175°C) for 45 minutes, until it has set in the middle. Let rest for at least half an hour before serving.