Duck Pâte

• 1 tablespoon reduced-calorie margarine
• 1/2 cup chopped onion
• 1 1/4 ounces duck liver (reserved from a 4-pound duckling)
• 1/2 cup port or other sweet red wine
• 1/2 cup coarsely chopped cooked duck meat (reserved from a 4-pound roasted duckling)
• 2 tablespoons fat-free sour cream
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon pepper
• 1 tablespoon chopped pistachios
• 16 fat-free saltine crackers

1. Melt margarine in a small nonstick skillet over medium-high heat. Add onion and liver; cook 1 minute. Add wine; bring to a boil. Cover, reduce heat, and cook 2 minutes. Remove from heat; cool slightly.
2. Place liver mixture, duck meat, and next 5 ingredients (duck meat through pepper) in a food processor; process until smooth, scraping sides of processor bowl occasionally. Spoon mixture into a small bowl; cover and chill. Sprinkle with pistachios just before serving. Serve with crackers.

margarine, onion, duck liver, port, duck meat, sour cream, thyme, salt, ground allspice, pepper, pistachios, crackers

Taken from www.myrecipes.com/recipe/duck-pte (may not work)