 Pate is a paste, pie, or loaf typically made with liver. In addition to liver, it usually contains meat, fat, spices, alcohol, it can be served hot or cold, and is considered best after several days of chilling. Pate, being more popular in European countries, might explain why they're healthier. Animal foods like liver contain very high amounts of vitamins and most Americans are lacking vitamins in their diet. The types of liver that are typically used for pate are poultry livers, chicken, turkey, duck, goose, foie gras, although foie gras is duck liver that is fattened. So what they do is they force feed grain to the duck. They essentially give the duck's fatty liver a little bit unethical, so I don't use foie gras in my pate, although foie gras is a very classic French pate and there are ethical farms that do produce foie gras in much better ways than others. Chicken and turkey liver are your mildest tasting livers, turkey liver being slightly milder. Duck liver tastes a bit, well, ducky, and some people consider that gamey goose liver. Some people might consider gamey as well, but goose liver is considered higher quality because of its sweeter flavor. Pork can be an issue because pork liver can be really bitter if the animal was fed a poor quality diet and most pork is. Foie gras, of course, is in a category on its own in regards to flavor. It pretty much tastes like pate without making it into pate. It's much fatter, it's much richer, it has less of that livery flavor. You could use things like beef, lamb, wild game liver in pates if you wanted to, although be mindful there will be a much more prominent mineral flavor because of the different nutritional profile of the animal and just how it tastes inherently. The nutrient profile of poultry liver differs slightly from ruminant animal liver. It tends to be higher in vitamin K2 because certain birds do store fat in their liver unlike these ruminant animals. So what you'll see on a nutrient database is these bird livers will have a high vitamin K2 content. They'll have a similar amount of vitamin A content, but the B12 content in the livers will be slightly lower. That's mainly due to the macronutrient profile. So arguably is it better to consume poultry liver from a health perspective? The issue is they tend to be fed corn or soy, therefore are higher in omega 6. So on paper, yes, a wild game birds liver will be better for you than a ruminant animal just because of the high K2 and the high fat content. One other thing worth mentioning is the copper content of these livers. Poultry liver tends to be one quarter to one fifth of the copper that ruminant livers have. So if you do want to consume liver every single day, I suggest consuming poultry livers. If you want to consume liver less than frequently, once or twice a week, that's where the beef liver, the lamb liver comes in. On to the fat source. The fat source is very important. It will determine one of the primary flavors of the batae as at least half of the batae is composed of fat. Butter, cream, duck fat are all commonly used. As you can imagine, butter and cream would be used in most bataes and duck fat would probably be in like a duck batae. Butter will be richer, less milky, cream will be smoother and have that dairy flavor. Duck fat or any animal that of course will taste like the animal and that will be the richest. I remember one time I went to this restaurant in Manhattan and for my birthday at a steak house, they had this duck batae on the table with bread and me being on the carnivore diet, I didn't eat the bread, but I had the duck batae. I had like three tablespoons of this duck batae and that was the first time in my life I don't think I finished a steak in a restaurant. It was so rich and fatty and filling. For nutrient profile, fat can add a lot. A raw grass-fed butter can add significant amounts of all the fat-soluble vitamins A, C, D and E, especially if it's from summer pasture butter. Whereas something like grain-fed beef tallow or regular bacon fat would have an insignificant nutrient content. So, in regards to creating a nutrient dense batae, the food quality of the fat is one of the most determining factors. On to the allium. Most recipes use onion or shallot. Of course, American recipes with like chicken livers tend to lean towards onion. French recipes shallot. Shallot is a milder flavor. I usually use shallots myself. All patés have onion and shallot in them as flavoring agents and seasoning. If I do use allium in my paté, I like to caramelize it to add depth of flavor as well as a little bit of sweetness. Seasoning is where it gets a little bit confusing because every single paté recipe you look up, the seasoning is different outside of those classic foie gras terrines. Most foie gras patés use the same ingredients. But we can see combinations like garlic, rosemary, thyme and bay leaf. We can see combinations like clove, nutmeg, cinnamon and coriander. And then black pepper and parsley are usually thrown in between. I would keep those two categories separate. The green herbs versus the hard spices. You can mix and match however you'd like. But what I've noticed in these recipes is that things like the garlic, the thyme, the rosemary, the bay leaf tend to be together in the recipe. And if a recipe has those, it generally does not contain clove, nutmeg, cinnamon, coriander or all spice. Alcohol is another key component of patés. If you don't put alcohol in your paté, it will not taste correct. The most popular is cognac, aka brandy. It's distilled from grapes. I believe it's the uniblog grape and sometimes they use some other grapes from a very specific region of France. I've also seen sherry used as well as bourbon. Sherry of course in most European patés and bourbon is used in a lot of chicken liver patés I've seen in America. Sautern is a classic sweet wine from France. It's the Bordeaux region. That's usually used in foie gras patés. Sautern I've seen used in some patés but it's typically associated specifically with foie gras. Sautern and foie gras, super classic flavor pairing. Sautern being a sweet wine made from essentially rotten grapes is super like honey flavored. Can sometimes have notes of mushroom fungus, super super sweet, acidic, full bodied, goes very well with the fatty and rich foie gras. This is something that you might have had in a very fancy anniversary or birthday out in a restaurant. The last component of paté is meat. I've used bacon in the past to cut my paté. The reason you would do this is you don't like liver. Your liver is poor quality and doesn't taste good or essentially you just like it more. This isn't typical in patés. It's not classic. I've seen it done before and I've done it myself in the past. I think it's a great thing to do to introduce people to paté. All of that being said, unfortunately guys I won't be using most of these components for my carnivore paté. I will be excluding the allium, the seasoning and the alcohol. No onions, no herbs, no spices, no alcohol. Today I'm using duck liver, raw cream, raw butter and I will use raw honey to cut any bitterness and this is for my family. Otherwise personally I'm allergic to dairy so I can't really make this. If I was making paté for myself I'd have to use animal fat. You could also add egg yolks which isn't really mentioned but I do find that adding egg yolks to this is a great way to add a certain texture and consistency as well as improve the flavor. What we're essentially going to do today is just pan sear some liver and blend it up with some butter, cream and honey. You can make this raw. I've made this raw in the past. The flavor of it raw is delicious although I do find that if you caramelize the outside of the liver it really adds and adds a punch to this paté that makes it so flavorful. The Mayan reaction when you blend it up with these flavors it's so good. Of course the first component is the liver. I actually had this liver sitting in paper towels overnight. As you can see the surface is very dry. This is super important for getting a nice pan sear. If you don't want to use paper towel you could use linen rags. You could also leave it on a rack in the fridge overnight to dry it out. The dryer the surface is the easier it is to get a crispy crust and you don't want to overcook your liver so can you do this without drying out the surface of the duck liver? Of course and you could even just dry it out right before you pan sear it but you don't want to be putting wet liver into a pan. The water is going to pop it's going to go everywhere and you're not going to get a nice crust. The fat components that we're using today here I have some bacon fat to cook the liver in. You could use clarified butter you just want a fat that's not going to smoke or burn or oxidize. Butter you can use the butter will burn a bit so keep in mind there will be a little bit of a burnt butter flavor. When we go to actually blend the pate here I have some raw butter from a local farm this can actually be like orange in color if it's really really high quality and here I have some raw cream from the same farm so we're going to blend that up. This is some raw honey my parents bought this I don't actually eat honey anymore I know this probably isn't legitimately raw honey it was likely heated above 95 degrees normally I would go local get some actual high quality raw honey but this is what we're using today. In regards to equipment I like using a nonstick pan to sear the liver makes it a lot easier of course we have a cover for the pan to alleviate the mess. I got two spoons one to spoon the bacon fat into the pan and the other to clean this spoon off Frankie is on the ball today making sure everything's here and ready. I've got a wreck to stay nice and tidy as well but outside of the nonsense guys you need a sieve so here I have a mesh strainer with a spatula to pass the pate through it this will smooth it out into that bowl and I have a food processor you could use a blender and with how most blenders are now I think they're actually better than food processes but let's get started I'm going to put my pan on a medium-high heat put some bacon fat in it and we'll wait for it to warm up so since we're not using the onions the alcohol and the herbs we skip the stuff here normally you would caramelize your onions deglaze the pan with alcohol add your herbs and seasonings to aromatize them then you would take that out of the pan and have it separately later so you can add it to the pate when you're blending so this is the second step in that process which would be just sauteing the liver and getting some caramelization so if you put the liver in the pan and it doesn't start sizzling immediately take the liver out because the pan isn't hot enough and you're going to overcook the liver before you get a nice crust one thing to be careful about guys is liver and hearts certain organs when you cook them they actually pop in the pan and tend to explode so what I'm going to do here is cover this just in case grease starts going everywhere you guys you guys hear that popping yeah there's grease flying everywhere so definitely cover livers if your pants are in there I just shake the pan a little bit to make sure the heat is evenly distributed now I'm gonna flip the livers over you know I didn't get an incredible amount of color on these livers I'm sure you guys can do a better job if you take more time but this is good enough and I don't really don't want to overcook these livers so you could put this bacon fat in the pate if you want I'm not going to so we started with a pound of duck liver and that's what I have in here of course we lost some moisture due to cooking but in most recipes we see a one-to-one ratio of liver to fat so that's what we're going to do here and it's gonna seem like we're going to add a lot of fat but that's necessary so I put about half a stick of butter in here today I'm going to use 25 percent butter 75% cream the reason for that is I have some extra cream and the cream goes bad quicker well the butter doesn't really go bad at all I don't know if you guys have ever gotten like local raw cream from a farm but sometimes it's super duper thick sometimes it's a little thinner but we want to add plenty of cream I'm adding about 12 ounces and guys keep in mind ingredient cost here if you have access to a lot of high quality raw dairy but the liver is expensive maybe use more dairy if the liver is cheap and the butter is expensive maybe use more liver so since we didn't add any salt to this yet I'm going to add a healthy pinch of salt and I mean healthy now I have a Celtic salt here if you guys want to check out what salts I use I did make a video a couple weeks back Himalayan pink salt is bullshit and I also have a bunch of salt on my Amazon page so I'm going to add the honey now what I suggest you guys do is you taste it before you add the honey I experimented with this before and I know that my sister likes this with honey in it so I'm going to add about as much honey as I did last time maybe about a tablespoon and a half and that should be enough to cut the flavor of the bitterness in the liver smells really livery let's let's taste it before we sip it just to see if you have to alter the ingredients it's okay definitely tastes like duck needs more salt so I add more salt and also needs a little more honey so total so far about two tablespoons of salt and three tablespoons of honey and you guys are thinking well you know Frank three tablespoons of honey is a lot of sugar yeah but you know this is probably 15 20 servings of pate so reality is you're only getting three to four grams of sugar for serving and if the pate doesn't taste good they're not going to eat it when the seasoning is right guys you will know you will put this in your mouth and say what the thing to keep in mind with things like pate that are accompanied by bread is that you have to over season them what I do for my sister is I slice up some raw cheese and she dips the raw cheese in the pate so this has to be salty and sweet to compensate for the possible lack of flavor in whatever you're spreading it on but this is good so let's pass it through the sieve I'm sure some of you guys have worked in the kitchen if you want to buy specialized equipment for this a Tammy sieve is what they typically use and if you don't like the texture of liver guys this is what makes the difference passing this liver through the sieve it only takes a minute or two I've passed a much thicker thing through a Tammy sieve and that was a nightmare I've done this for two three hours straight in some cases all right as you guys can see there's a lot of like grit and gristle in the sieve that we got rid of and of course don't forget to scrape off the bottom of your sieve there's a lot of pate on the bottom all right guys here's our big old bowl of pate so I'm gonna throw this in the fridge this has stayed for three four weeks just fine the amount of salt that you put in this it'll be fine so thank you guys for watching please like subscribe hit the bell icon and share the video if you can down below is my Amazon shop where as I said earlier a bunch of products you can use to make this my patreon is a great way to get personalized question support as well as support the channel me and my friend just started up carnivoreforum.com we're trying to get the carnivore community together so guys please share carnivoreforum.com we want to have a centralized hub where people couldn't ask questions and get a better understanding of the carnivore diet in a very friendly setting I also have Twitter guys Instagram always posting on there every single day less but not least if you guys do want to reach out to me for one-on-one consultations in creating your pate masterpiece or just optimizing your health in general you can reach out to me via email frankatofanoatgmail.com or through the contact form on my website below frank-ofano.com you guys enjoyed the rest of your weekend