This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

　　

Ingredients

Makes 1/2 cup, enough for about 16 toasts

　　3 ounces duck fat

　　1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)

　　1 duck liver (about 3 ounces), cut into 1-inch pieces

　　1/4 teaspoon herbes de Provence

　　1 clove garlic, peeled and crushed

　　1/4 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　1 teaspoon Cognac

　　16 1/4-inch-thick horizontal slices from a small baguette, toasted

　　

Step 1

1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.

　　

Step 2

2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.

　　

Step 3

3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.

　　

Step 4

4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

　　Jacques Pepin's Kitchen: Cooking with ClaudineBay Books & Tapes, Inc.