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Turkey Liver Pate?

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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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  1. I love chicken liver and adore duck liver, but turkey liver is something else altogether. It has a flavour - not exactly gamey, but sort of really intensely metallic - that just doesn't work for me. Even my husband who LOVES liver of every kind, isn't so crazy about turkey. If you do try it, please report. I'd like to know it can be prepared well - and not just for cat food (which is where it ends up in my house).

    1. It's funny that you should ask this, because I was looking at recipes today for giblet gravy, and turkey in general, and they all said to discard the liver. I guess there is a good reason. Don't know what it is, but . . .

      1. I don't see why you couldn't use turkey liver along with calve's liver and pig liver. You are blending it in. I assume it is not an equal blend too.

        I like turkey liver. I cook it and eat it at T-giving and I (as did my ancesters) have used it in gravy too. Heck, some recipes tell you to not use the neck.

        Depends on the kind of fat back that was called for. Some is salted and cured. Duck fat is not.

        3 Replies
        1. re: FrankJBN

          It's the master terrine de pate recipe in Mastering the Art of French Cooking. It simply says, "pork fat," which I took to mean fat back instead of salt pork. Am I wrong? I assumed this because I have seen forcemeat recipes with fat back in it...

          1. re: julietg

            Pork fat is lard (manteca).

            1. re: Caralien

              That is not true in Charcuterie (sausage and pate etc.. making). Lard or, Manteca in Spanish, is rendered pork fat that completely melts when heated. Fat Back or Pork Fat is pure pork fat that is raw and is what you render the Lard from. When making force meats you almost always use Fat Back which will maintain most of its integrity when cooked. Lard will just melt out of the force meat completely.

        2. I soaked the liver from our holiday turkey in milk, then minced it and sauteed it in butter and garlic--it was divine. My husband was ecstatic about it too and even though my mother-in-law initially rejected it, after having a taste, enjoyed it also. I figured that the worst that would come out of it was gourmet dog or cat treats, but we ate it (lovingly) instead.

          1 Reply
          1. re: Caralien

            Thanks for this recipe - I had turkey liver pate 25 years ago at a Thanksgiving, tried to make it a couple of times (with disasterous results), but wanted to make it this year on Xmas for my sweetie. Anyway, I basically followed your advice and we loved it.

            Only bad thing is that now I have to do it every year, she says. :-)

          2. Well, in my house the turkey liver is put into the stock pot only until it's cooked, and then it becomes the Cook's Treat!

            I tend to feel a quiet rage against any recipe that instructs me to DISCARD any kind of food. Have these idiots never gone hungry?

            1. Duck fat renders at a lower temperature than fatback so I am not sure about substituting one for the other. Even when I cut fatback into matchsticks it tends to retain its structural integrity in pate, while if you have ever rendered hunks of duck fat you will know that it dissolves completely. If you try it PLEASE report back, I would love to know. (And you are correct, you don't want salt pork, you want fatback.)