Posted: 1st Mar, 2022

Goose Pâté

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.

Goose Pâté



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




  1. Place bacon pieces in a frying pan and cook till brown over medium heat. Set aside and let it cool.
  2. Place the goose breasts into an instant pot with the chicken broth and cook on high for 30 minutes. Remove the cooked breasts, shred with forks, and set aside to cool.
  3. Place the shredded goose meat, along with the bacon and drippings in a food processor and blend to a fine paste. Add the onion, jalapeño, soy sauce, smoked paprika, Worcestershire sauce, salt, peppers, and garlic powder and process to blend ingredients. Transfer the meat mixture to a chilled bowl.


  1. Add the mayonnaise in small amounts, while continuing to process the mixture into the desired consistency.


  1. Spoon the pâté into a serving dish. Refrigerate for one hour, then serve with crackers, baguette, or rye bread.


*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

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