The word pate is French for paste, and the easiest way to make it with any meat is with a food processor. The meat will be broken down, or emulsified, into a paste that can then be spiced up.
Ingredients
4 goose breasts, skinned and trimmed of silver skin and fat
6 slices thick bacon, diced
2 cups chicken broth
1 medium onion, chopped
1 jalapeño, seeded
1 Tbsp soy sauce
1 Tbsp smoked paprika
1 Tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper
1 tsp crushed red pepper
1 tsp garlic powder
1/3 cup mayonnaise
Directions
*If you do not have an Instant Pot, use a crockpot to prepare the breasts in chicken broth for six to eight hours.
Submitted by Brad Fenson