Duck pate
Once in a while I make chicken pate, but when I buy duck, I definitely use the liver for duck pate, one of my favorites! If you are making this pate for a couple of days and will eat it right away, you can cover it with a or plastic, but if you are making pate for a longer period of time (like you will eat in 3-5 days), then melt the butter and cover it with the pate. The butter layer should be about 5 mm thick. Make sure that the entire surface of the pate is covered with a layer of melted butter. Leave it in the fridge for 3-5 days then serve. This pate is good with toast, crackers, and onion jam.
Duck pate Recipe
By Published: April 2, 2020
Once in a while I make chicken pate, but when I buy duck, I definitely use the liver for duck pate, one of my favorites! If you are …
Ingredients
- 250 g duck liver
- 1 onion
- 1 carrot
- 50 g butter
- 50 ml whipping cream
- 25 g cognac
- pinch of nutmeg
- salt to taste
- black pepper Freshly ground
- 1 tbsp vegetable oil for frying
Instructions
- Clean and wash the duck liver. Cut the onion into large pieces. The shape and size of the slices do not matter. Shred the carrot
- Heat the vegetable oil in a deep pan and put the onion with carrots. Slightly salt them and fry on medium heat, about 5-7 min, then place the dried duck liver. Mix and slightly fry the liver on both sides, along with onions for about 7-10 minutes. Don’t fry the liver too much or you‘ll get a dry dish. Add the cognac, and evaporate the alcohol. Then, add whipped cream, nutmeg, salt and little bit of pepper to your taste. Mix everything together, and turn off the heat.
- Remove everything to the blender, add the butter, and blend it. After that you can transfer the pate to a bowl or dish.
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