Have you butchered a duck carcass? The legs are fried, the wings are baked, but you don’t know what to do with the breasts? This part of the bird is dry, lean and not greasy, which is why many do not like it. I propose to dispose of the fillet and make a French dish - pate.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
France is called a gourmet paradise for a reason. She gave the world a scattering of culinary masterpieces. And among them, a special place is occupied by exquisite pates, or, as the French call them, terrines. Pates are prepared from a wide variety of products, because the word "pate" itself denotes the consistency of the product - a homogeneous smooth mass. There are warm and cold pates, but in any case, for their preparation, you should give the finished dish the desired consistency.
Serve ready-made pate laid out on a large plate, cut into slices, filled with portioned bowls or baskets of dough. By the way, baskets can be made from puff or shortcrust pastry yourself. After the snack is spread out, you can garnish it with butter, herbs, sesame seeds, pomegranate seeds, etc.
It is worth noting separately about the benefits of duck meat for our health. The product contains a lot of potassium, phosphorus, calcium, iron, sodium and other beneficial properties. Meat is a complete source of B vitamins, riboflavin and folic acid. Duck, of course, is a rather fatty bird, so it can hardly be considered a dietary product. But, nevertheless, it has a balanced composition of amino acids.
- Caloric content per 100 g - 243 kcal.
- Servings - 300-400
- Cooking time - 1 hour 20 minutes
Ingredients:
- Duck breasts - 2 pcs.
- Carrots - 1 pc.
- Onions - 2 pcs.
- Butter - 50 g
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
- Garlic - 3 cloves
- Vegetable oil - for frying
Making duck breast pate
1. Divide the duck carcass into parts, selecting the breasts for the pate.
2. Remove the skin from the fillet; it will not be needed for the recipe. it is in it that a lot of cholesterol is present. Rinse the meat under running water and pat dry with a paper towel.
3. Cut the breast into chunks and place in the cooking pot. There, add one peeled onion with one clove of garlic, bay leaf and peppercorns.
4. Fill a pot with water and place it on the stove to cook. After boiling, remove the foam from the surface of the broth with a slotted spoon, make a slow fire and cook the meat for 1 hour. Season the broth with salt and pepper for half an hour.
5. Meanwhile, peel the leftover garlic and onion and carrots. Wash vegetables, cut into any shape and put in a pan with vegetable oil.
6. Saute vegetables over medium heat until golden brown.
7. Install the meat grinder and pass the boiled duck fillet and fried vegetables through it. Twist the food 3 times to make the paste as uniform as possible. Add softened butter to the mass. You do not need to heat it, just remove it from the refrigerator in advance so that it reaches room temperature.
8. Season the pâté with salt, pepper and your favorite spices to taste. Mix the mixture well.
9. Chill the pate in the refrigerator for half an hour and serve it to the table.
See also the video recipe on how to make duck pate with caper sauce.
