I've been making "Merganser Pate" for many years--at least 35! Usually red breasted, but sometimes a hooded,or even a bufflehead or goldeneye might be included. I fry up some diced onion in butter, Take onion out add more butter and fry pieces of merganser breast--I fillet the breasts from 6 birds, then cut each side of the breast into 2 or 3 strips, then cut the strips into 1 inch lengths, cook til med rare, then I grind them with the onions and couple of hard boiled eggs using an electric meat grinder; you need to try to remove all shot as it can damage the grinder, plus remove any bloody areas or feathers while filleting/dicing.. I actually started by using a Mother Homes and Gardens cookbook for a chicken liver pate recipe. I grind it once coarse and twice fine. I then add a few table spoons of lemon juice, a few table spoons of mustard, a teaspoon of black pepper.garlic chips or garlic salt,some Lawrys seasoned salt, and about 4 or 5 tablespoons of Hellmans mayonnaise. Mix thoroughly. Now I taste it , and possibly add more of the last three ingredients if needs adjustment. I enjoy it on triscuits with a Heineken beer! I have quite a few friends who also enjoy it; I even get requests for it and sometimes will make a double or triple batch Even George Williams enjoyed it on a few occasions!! If you don't like liver pate you wont like it! I'd rather bag a mallard or a black duck,but sometimes they aren't cooperating, and my dog is an equal opportunity retriever,
