The unusual, creamy, aromatic taste of this pate will be a great snack for any occasion. Duck meat along with spices will merge into a real symphony of taste, where you will be a conductor and composer.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Meat pates can be warm or cold. But in any case, they require a special taste and careful preparation in order to obtain a delicate and juicy consistency. You can serve the pate by forming it with a sausage, roll, putting it on a plate, in portioned baskets, spreading crackers or forming it in any shape.
To prepare this pate, you can use not only duck meat, but also other varieties: veal, pork, chicken, etc. All kinds of vegetables are also added to meat pates: mushrooms, eggs, cream, vegetables, cheese, herbs and all kinds of spices. The most important thing in this recipe is to carefully process the meat: remove films and veins, trim the skins, rinse and cut well.
There is still a lot of important moment in the preparation of this appetizer - a homogeneous and pasty consistency. This can be achieved with a blender, meat grinder or food processor. To improve the quality of the dish, minced meat can be passed through a meat grinder 2-3 times. And so that the pate is not dry, sour cream, butter, broth or cream must be added to the mass.
- Caloric content per 100 g - 308 kcal.
- Servings - 600 g
- Cooking time - 1 hour of boiling duck, 30 minutes of making pate
Ingredients:
- Duck breasts or other parts of the carcass - 400 g
- Carrots - 1 pc.
- Onion - 2 pcs.
- Pork lard - 100 g
- Garlic - 2-3 cloves
- Bay leaf - 3 pcs.
- Allspice peas - 3 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
- Vegetable oil - for frying
Making duck pate
1. Duck meat is usually fatty, so remove all internal fat from it beforehand. Also remove the skin, because it contains quite a lot of fat, and, accordingly, cholesterol. Wash the meat and pat dry with a paper towel.
2. Dip the duck into a saucepan, add the peeled and washed onion, add bay leaves and peppercorns.
3. Fill the bird with drinking water, boil over high heat, remove the formed foam, turn on a small heat and cook the bird for about 1 hour until tender.
4. If the meat was on the bone, then grind it and leave to cool slightly.
5. Peel carrots, garlic and onion, rinse and cut into any pieces.
6. In a hot skillet in vegetable oil at medium heat, sauté the food until lightly golden and soft.
7. Pass the boiled meat, sautéed onion and bacon through a meat grinder.
8. Then twist the ingredients again through a meat grinder, and for a more delicate taste you can twist again. Season the food with salt and pepper, add 5-6 tbsp. broth in which the duck was boiled and stir. The broth will add juiciness to the pate.
9. In principle, the pate is ready and can be served. But, I suggest wrapping it in plastic wrap and shaping it into a sausage to make it look nice on a platter.
10. Send it to cool in the refrigerator for 1-2 hours and you can serve the table by cutting it into portions about 5-7 mm thick. If desired, before serving, the appetizer can be decorated with a sprig of thyme, currants, cherries or herbs.
See also the video recipe "Principles of making pate".
