Goose breast and any type of raw, oily nut add moisture, helping keep this pâté together while adding depth of flavour. Herbs from the garden—think basil, tarragon or sage—add a fresh note to this recipe. Additional fat is required to bind the lean goose meat, and bacon works perfectly.
Most nuts are rich in oil, so use whatever strikes your fancy: raw pecans, cashews, walnuts or a combination work wonderfully. Don’t overlook macadamias—although pricier, they are incredibly high in oil.