Duck pate in the culinary world is a homogeneous minced meat, which is not difficult to make at home, and it always turns out to be excellently tasty. In cookbooks, you can find a variety of variations in the preparation of pâtés from any product. The most popular option is from the liver. However, today we will talk about the preparation of the most delicate and fragrant duck meat pate.

It is prepared from any part of the bird, with or without skin. Vegetables and spices are added to the mass to taste, giving the dish a special taste and aroma. Therefore, many recipes differ among themselves in a variety of ingredients and the technology of their processing. And if you change the additional components every time, you can always get a real culinary masterpiece.

Duck pate is served as a cold appetizer. You can serve it on bread toasts, waffle baskets, or just beautifully put it on a saucer. It usually keeps for two or three days. However, this period can be extended up to 10-12 days. To do this, you need to ram it into a jar and pour it with melted fat or butter - these products serve as natural preservatives.

Ingredients:

• Duck - 400 grams (any part)
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Garlic - 3-5 cloves
• Bay leaf - 2 pcs.
• Allspice peas - 3 pcs.
• Butter - 50 grams
• Vegetable oil - for frying
• Salt and pepper - to taste

Cooking:

Wash the duck, remove the internal fat and divide the carcass into parts. Choose the part you want to make the pâté from. In my case, it's the breast. However, you can make pâté from drumsticks or thighs.

1. So, wash the duck fillet and, if desired, remove the skin. If you want a more fatty snack, then you can leave the peel.

2. Put the meat into the cooking pot, add the peeled onion, a few cloves of garlic, bay leaf and peppercorns.

3. Fill food with water and boil. After that, remove the foam from the surface of the water with a slotted spoon, add a little salt, close the pan with a lid, set the minimum temperature and cook the meat until soft, about 50-60 minutes.

4. Meanwhile, in a heated pan in vegetable oil, pass the chopped onion, carrots and garlic.

5. Fry vegetables until fully cooked and golden brown.

6. When the meat is cooked and the vegetables are fried, pass them through the middle grate of the meat grinder. Do this twice so that the pate is more tender and uniform. You can also use a blender or food processor to grind food.

7. Put butter at room temperature into a pasty mass.

Finally, duck offal began to appear on sale. Chickens were always in bulk, then turkeys began to be sold, and now the turn has come to the duck.

It was to be expected, since duck legs and breasts are now on almost every counter, and the prices for them have become more reasonable than before.

So after buying a package of duck liver, the question of what to cook from it did not even arise. All my family members love and respect, so the same fate awaited the duck.

For the duck liver pate you will need:

• Duck liver. 500 gr.
• Onion. 1 large onion.
• Butter. 100 gr. (Pictured in a jar is farm natural butter).
• Cream 20%-30%. 100 ml.
• Cognac. 50 ml.
• Nutmeg. whole or grated.
• Salt.
• Freshly ground black pepper.
• Vegetable oil for frying. 30 ml.

I would like to say right away that I don’t like the sweetish taste of carrots in pate, so I don’t use it for pate. If you like carrots in pate, then add one small carrot to the list of ingredients, which, when cooked, will need to be grated and fried along with onions.

Cooking duck liver pate.

We wash the duck liver, carefully monitoring the absence of bile from the remnants of the gallbladder. If necessary, carefully cut out all those parts of the liver where the bile has got.

We also cut off the veins and films, if they are available.

Cut the onion into large pieces. The shape and size of the slices do not matter - we cut as convenient.

Heat vegetable oil in a deep frying pan and add onion to it. Season lightly to bring out more of the onion flavor.

On medium heat, fry the onion until transparent and smell of fried onions, after which we send the washed duck liver to the onion. Stir and lightly fry, or rather stew, because the liver will give a lot of juice, along with onions for about 10 minutes.

It is not necessary to fry the liver - you will end up with something tough and dry, so as soon as the liver has changed color, even if it remains slightly pinkish inside, the liver is ready.

Add cognac, stir and evaporate alcohol for a minute.

Pour 100 ml of cream into the liver and three a little nutmeg into the cream - just a little literally a third of the nut, and if you use already ground, then about a quarter of a teaspoon.

Add salt to taste, as well as quite a bit of freshly ground black pepper, more for flavor than for spiciness.

Bring the cream to a boil and turn off the heat under the pan.

We get duck liver in onion-creamy sauce.

We shift the entire contents of the pan into the bowl of a blender with knives. If there is no blender, then the entire contents of the pan must be passed through a meat grinder with a fine mesh at least 2 times.

The liquid part of the sauce that remains in the pan is also sent to the blender bowl, and in the case of a meat grinder, to the container where you turned the liver with onions.

Also, while everything is hot, put the butter in the blender bowl. Or softened butter can be kneaded into an already turned, but still hot pate - this is true for a meat grinder.

Grind the pâté until completely smooth.

We lay out the pate in molds, jars or other dishes where you are going to store it.

If you are going to eat the pate immediately or in the next couple of days, then simply close the molds with the pate with foil or film and put it in the refrigerator.

If you are going to leave the pate to ripen - best of all for 5 days in the refrigerator, then proceed to the next step.

We lay out the pate in jars or molds, which is more convenient for you. Melt the butter in a small bowl. It is melting, no more. The oil should become liquid, but not start to overheat.

In a mold or jar, fill the surface of the pate with melted butter. The thickness of the oil layer is approximately 5 mm. We make sure that the entire surface of the pate is covered with a layer of oil. Pay special attention to the walls of the mold, as well as the protruding parts of the surface of the pate.

Absolutely the entire pate should be under a layer of oil.

We wait until the oil has cooled, trying not to move or shake the molds so as not to damage the oil layer.

After that, when the oil has cooled down and began to harden, we remove the pate in the refrigerator and leave it to ripen for several days, three to five, days is enough.

And, when needed, we take the pate out of the refrigerator and serve it on the table.

Serve with chopped and, best of all, lightly toasted pieces of bread. It is also very appropriate to serve with any liver pate - it wonderfully sets off and complements the taste of the pate.

We love duck liver pate very much, so I cook it quite often. It is prepared literally in a matter of minutes, and the next day you will have a wonderful breakfast or snack, a real delicacy.

To prepare duck liver pate at home, prepare the products according to the list. Wash the liver under running water, dry with paper towels, remove excess fat and films. Peel the onion, wash it.

Heat the vegetable oil in a frying pan, dissolve the butter in it. Cut the onion into small cubes, fry it in oil until golden brown.

When the onion becomes translucent, add the liver. It takes just one minute to cook on both sides.

Once the liver changes color, add the wine. Cook for 3-4 minutes, the wine will evaporate slightly. Add all seasonings and salt to taste.

Pour in the cream last. As soon as the cream boils, turn off the gas and let the liver cool slightly.

Transfer the contents of the pan to a blender and blend everything until smooth.

Divide the pâté between the molds and let it cool completely.

Melt the butter in a deep bowl.

Carefully remove any foam from the surface of the oil.

In the same way, carefully scoop up the oil with a spoon and pour the paste over it, try not to catch the serum from the bottom of the bowl. Put the pâté in the refrigerator, the oil will solidify and form a crust on the surface of the pâté, this will not only allow the pâté to be stored longer, but also give it a completely different taste and color.

Serve the finished pate with croutons or just with fresh bread. As you can see, the next day, the homemade duck liver pate ripened under the oily crust and turned pinkish in color.