Best liver for a pate?

My favorite is duck. Have a cousin that does it. Sorry no recipe.

combo duck and rabbit

My chicken liver pater was thin as well. Did one last week. I think it needed more solid fat.

Duck is the absolute best by leaps and bounds, then you drop down to pork. I have a recipe somewhere in my e-mail filage that is the recipe that was in my exes French uncles doings. That called for a kilo each of liver and basically a ground pork butt for the fat content of it. When you do it make it in an aluminum lined bread baking pans. Line that with bacon from end to end then put the forcemeat mixture into it and pull the ends of the bacon to close it up, then seal the foil over it all. Find something to weigh down(foil covered bricks a la spatchcock chicken) it will squeeze the grease out of the way, when the pans are removed from the oven it will be able to pour off easily. Leave the weights of top and refrigerate the loaves. When they are cooled they will not be "thin" which I assume to be watery in fact.

Jacque Pepin has a great chicken liver pâté recipe. I can't understand people saying there is anything wrong with chicken.

LINK

It absolutely is. It comes out perfect, every time.

Or substitute rendered duck fat/bacon fat. I've also folded bacon into the pâté before cooking very finely chopped if making country style.

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Probably looks like swiss cheese

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So just well marinated in fact.

The guy I refered to earlier uses ducks he shot himself. I thought it was great, but I also like a wilder taste. I wouldn't say it was too gamey though.