Not sure what to cook for breakfast? What to make sandwiches with? We suggest you make duck liver pate at home. The photos in the article are presented so that you have an idea of \u200b\u200bwhat the dish looks like.

Description

Many people love pâté. Of course, it does not take five minutes to make, but it turns out to be unusually tender and tasty. The pate can be stored in the refrigerator for up to five days. Therefore, it is often made for any holidays. It is very convenient to spread the pate on the loaf, and you get a delicious sandwich.

First of all, you need to choose the right liver, and then cook. The recipes and tips below will help you manage your time and make a truly extraordinary pate.

Don't forget that the kitchen is a place where you can and should experiment.

Duck liver pate at home: a recipe

The pate can be either high-calorie or dietary. It all depends on your desires and needs. As you can see, there are two options for making the pate. One is more suitable for a festive table, the second is for daily breakfasts.

Ingredients

As it has already become clear, the main product is duck liver. For a family of four, you need to take 1 kg. Before washing it, remove excess fat and bile, which must be cut out very carefully.

If it gets into the liver, then the taste of the dish will greatly deteriorate. Then nothing can be fixed.

In addition to the liver, you will need another 1 liter of milk, a little sugar (50 g), salt, a mixture of peppers (ground), nutmeg and 150 ml of dry white wine to add a little acid. For vegetables, you need 2 large onions and one large carrot.

Food preparation

First, the duck liver must be rinsed well, cut into arbitrary pieces and put in a saucepan. Then pour milk here and put it in the refrigerator overnight. Thanks to this procedure, all excess bitterness will go away.

Do not rush to work with the liver in the morning. Prepare the roast first. Cut the onion into half rings, fry until transparent and add the grated carrots. Do not forget to stir vegetables.

In the meantime, remove the liver from the milk and dry it. Then place in a skillet with onions and carrots. The liver gives a lot of juice, cover and simmer, stirring occasionally. Season with salt and pepper to your liking. You can also take nutmeg on the tip of a knife, which emphasizes the taste and originality of the dish. Also add sugar to the liver.

Then add wine and open the lid for steaming. The liver is stewed for 10-15 minutes, no more. If overexposed in a skillet, it will become tough and lose its original flavor.

Once you've got everything done, you can make duck liver pate. Cooking food at home is not difficult at all. Of course, you need to spend time, but it's worth it.

The final stage

When the liver and vegetables are fried, additional ingredients are added, you can finish the dish. To do this, twist the mass twice in a meat grinder. Sometimes the liver does become stiff. Then it's better to play it safe and twist it through a meat grinder three times.

Then transfer the mass to a container and beat it with a blender. To prevent the pate from turning out dry, add a little broth or boiled hot water. Blend the mass with a blender until smooth.

Now you have a duck liver pate at home. The recipe is simple and anyone can handle it. Transfer it from the saucepan to a smaller container, cover with a lid and put it in the refrigerator. When hardened, you can smear on sandwiches.

This pate is ideal for a festive table. When serving, garnish it with herbs, which will accentuate the freshness of the dish.

Additional ingredients

In addition to wine, you can add other products that go perfectly with the liver. This is cream, thick sour cream and even fermented baked milk. Each product adds its own unique flavor to the dish.

Chopped herbs such as cilantro, basil, or parsley can be added to fried duck liver. Any greenery will give the dish a unique, refined aroma. The same can be said about garlic. You don't need a lot of it. One, maximum two cloves are enough. It will emphasize not only aroma, but also taste.

Many men love a greasy pate. It is said to be tastier. Therefore, instead of vegetable oil, you can add chicken fat. When it melted, then put the liver there and fry it according to the recipe.

The second option for making chicken liver pate

This method is more suitable for those who do not want to gain extra calories. This recipe is simpler and tastes just as good. For cooking, take 1 kg of liver, carefully remove the bile, cut and soak in milk overnight. Do everything as described in the previous recipe.

The next morning, cut open the liver and place in a pot of water. Put whole carrots and onions there. When the broth boils, add salt and pepper to taste. Cook vegetables and liver until tender.

Then remove the food from the broth into an empty container. Chop carrots and onions with a knife. Then, with a blender, beat the vegetables and liver at low speed. Add some broth. Then turn on high speed and beat until smooth. If the liver is dry, you can add more broth. Add liquid as you like.

You have a delicious duck liver pate at home. The recipe for this option is also simple and every housewife can easily cope with it.

Of course, you can add your favorite spices, seasonings and herbs as well. Then the dish can be called original and unique.

As with any product, the liver must be able to choose the right one in order for the dish to exceed your expectations. First of all, you need to pay attention to the decoration of the showcase. If it's clean and well-groomed, that's a plus for the seller. Look not only at the price tag, but also at the implementation period. If the dates are not stamped, this is a risk for the buyer.

Look at the bile ducts. Sometimes they are very dirty, which indicates that the duck was old. Accordingly, it is rather difficult to put such a liver in order. Moreover, it will be fried and cooked for a very long time.

Pay attention to the color of the liver. If it has yellowish, greenish, orange hues, then the bird was sick or fed on artificial additives that help to grow faster.

A sticky liver means the product is gone. Better not buy it, because it will not lead to anything good. If you have paid attention to all of the above tips, then you will not have problems with choosing a liver.

Conclusion

We considered two ways how to make duck liver pate at home step by step, what other ingredients can be added to make the dish more spicy, aromatic and original.

If you cook in a good mood, your pate will turn out to be very tasty. Experiment and please with your culinary skills not only for your family, but also for your guests.

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

To make duck liver pate at home, prepare the foods on the list. Wash the liver under running water, dry with paper towels, remove excess fat and films. Peel and wash the onion.

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

When the onions are translucent, add the liver. You need to cook it literally one minute on both sides.

As soon as the liver changes color, add wine. Cook for 3-4 minutes, the wine will boil slightly. Add all seasonings and salt to taste.

Pour in the cream last. As soon as the cream comes to a boil, turn off the gas and let the liver cool slightly.

Transfer the contents of the skillet to a blender and beat until smooth.

Divide the pate into the tins, let it cool completely.

Melt the butter in a deep bowl.

Carefully remove all foam from the surface of the oil.

In the same way, gently scoop up the butter with a spoon and pour it over the pate, try not to hook the whey from the bottom of the bowl. Put the pate in the refrigerator, the butter will harden and form a crust on the surface of the pate, this will not only allow the pate to be stored longer, but also give it a completely different taste and color.

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

Not sure what to cook for breakfast? What to make sandwiches with? We suggest you make duck liver pate at home. The photos in the article are presented so that you have an idea of \u200b\u200bwhat the dish looks like.

Many people love pâté. Of course, it does not take five minutes to make, but it turns out to be unusually tender and tasty. The pate can be stored in the refrigerator for up to five days. Therefore, it is often made for any holidays. It is very convenient to spread the pate on the loaf, and you get a delicious sandwich.

First of all, you need to choose the right liver, and then cook. The recipes and tips below will help you manage your time and make a truly extraordinary pate.

Don't forget that the kitchen is a place where you can and should experiment.

Duck liver pate at home: a recipe

The pate can be either high-calorie or dietary. It all depends on your desires and needs. As you can see, there are two options for making the pate. One is more suitable for a festive table, the second is for daily breakfasts.

Ingredients

As it has already become clear, the main product is duck liver. For a family of four, you need to take 1 kg. Before washing it, remove excess fat and bile, which must be cut out very carefully.

If it gets into the liver, then the taste of the dish will greatly deteriorate. Then nothing can be fixed.

In addition to the liver, you will need another 1 liter of milk, a little sugar (50 g), salt, a mixture of peppers (ground), nutmeg and 150 ml of dry white wine to add a little acid. For vegetables, you need 2 large onions and one large carrot.

Food preparation

First, the duck liver must be rinsed well, cut into arbitrary pieces and put in a saucepan. Then pour milk here and put it in the refrigerator overnight. Thanks to this procedure, all excess bitterness will go away.

Do not rush to work with the liver in the morning. Prepare the roast first. Cut the onion into half rings, fry until transparent and add the grated carrots. Do not forget to stir vegetables.

In the meantime, remove the liver from the milk and dry it. Then place in a skillet with onions and carrots. The liver gives a lot of juice, cover and simmer, stirring occasionally. Season with salt and pepper to your liking. You can also take nutmeg on the tip of a knife, which emphasizes the taste and originality of the dish. Also add sugar to the liver.

Then add wine and open the lid for steaming. The liver is stewed for 10-15 minutes, no more. If overexposed in a skillet, it will become tough and lose its original flavor.

Once you've got everything done, you can make duck liver pate. Cooking food at home is not difficult at all. Of course, you need to spend time, but it's worth it.

The final stage

When the liver and vegetables are fried, additional ingredients are added, you can finish the dish. To do this, twist the mass twice in a meat grinder. Sometimes the liver does become stiff. Then it's better to play it safe and twist it through a meat grinder three times.

Then transfer the mass to a container and beat it with a blender. To prevent the pate from turning out dry, add a little broth or boiled hot water. Blend the mass with a blender until smooth.

Now you have a duck liver pate at home. The recipe is simple and anyone can handle it. Transfer it from the saucepan to a smaller container, cover with a lid and put it in the refrigerator. When hardened, you can smear on sandwiches.

This pate is ideal for a festive table. When serving, garnish it with herbs, which will accentuate the freshness of the dish.

Additional ingredients

In addition to wine, you can add other products that go perfectly with the liver. This is cream, thick sour cream and even fermented baked milk. Each product adds its own unique flavor to the dish.

Chopped herbs such as cilantro, basil, or parsley can be added to fried duck liver. Any greenery will give the dish a unique, refined aroma. The same can be said about garlic. You don't need a lot of it. One, maximum two cloves are enough. It will emphasize not only aroma, but also taste.

Many men love a greasy pate. It is said to be tastier. Therefore, instead of vegetable oil, you can add chicken fat. When it melted, then put the liver there and fry it according to the recipe.

Prepare liver broth in advance. Since it is advisable to add it to the pate instead of water. Then the pate will have a rich smell and taste. You can add some herbs and your favorite spices to the broth.

Do you like spicy dishes with bitterness? Then you can use ground ginger. It gives the dish a little piquancy and bitterness. Hot peppers with seeds, on the other hand, will add spice. It is initially better to grind it in a meat grinder, then add it to the fried liver.

The second option for making chicken liver pate

This method is more suitable for those who do not want to gain extra calories. This recipe is simpler and tastes just as good. For cooking, take 1 kg of liver, carefully remove the bile, cut and soak in milk overnight. Do everything as described in the previous recipe.

The next morning, cut open the liver and place in a pot of water. Put whole carrots and onions there. When the broth boils, add salt and pepper to taste. Cook vegetables and liver until tender.

Then remove the food from the broth into an empty container. Chop carrots and onions with a knife. Then, with a blender, beat the vegetables and liver at low speed. Add some broth. Then turn on high speed and beat until smooth. If the liver is dry, you can add more broth. Add liquid as you like.

You have a delicious duck liver pate at home. The recipe for this option is also simple and every housewife can easily cope with it.

Of course, you can add your favorite spices, seasonings and herbs as well. Then the dish can be called original and unique.

As with any product, the liver must be able to choose the right one in order for the dish to exceed your expectations. First of all, you need to pay attention to the decoration of the showcase. If it's clean and well-groomed, that's a plus for the seller. Look not only at the price tag, but also at the implementation period. If the dates are not stamped, this is a risk for the buyer.

Look at the bile ducts. Sometimes they are very dirty, which indicates that the duck was old. Accordingly, it is rather difficult to put such a liver in order. Moreover, it will be fried and cooked for a very long time.

Pay attention to the color of the liver. If it has yellowish, greenish, orange hues, then the bird was sick or fed on artificial additives that help to grow faster.

A sticky liver means the product is gone. Better not buy it, because it will not lead to anything good. If you have paid attention to all of the above tips, then you will not have problems with choosing a liver.

Conclusion

We considered two ways how to make duck liver pate at home step by step, what other ingredients can be added to make the dish more spicy, aromatic and original.

If you cook in a good mood, your pate will turn out to be very tasty. Experiment and please with your culinary skills not only for your family, but also for your guests.

Finally, duck offal began to appear on the market. Chicken was always in bulk, then turkey ones were sold, and now it was the duck's turn.

It was to be expected, since duck legs and breasts are now on almost every counter, and their prices have become more sane 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 duck liver pate you will need:

• Duck liver. 500 gr.
• Onion. 1 large onion.
• Butter. 100 g (In the photo in a jar, farmer's 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 do not like the sweetish taste of carrots in the pate, so I do not use it for the pate. If you like pate carrots, then add one small carrot to the list of ingredients, which will need to be grated and fried with onions during cooking.

Cooking duck liver pate.

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

We also cut off veins and films, if available.

Chop the onion into large pieces. The shape and size of the cut do not matter - we cut it as conveniently.

Heat vegetable oil in a deep frying pan and add onions to it. Add a little salt to reveal more of the onion scent.

Fry the onions over medium heat until they are transparent and smell of fried onions, after which we send the washed duck liver to the onions. Stir and lightly fry, or rather simmer, since the liver will give a lot of juice, along with onions for about 10 minutes.

You do not need to fry the liver - you will end up with something hard and dry, so as soon as the liver changes 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 a little nutmeg into the cream - just a little bit literally a third of the nut, and if you use already ground, then about a quarter of a teaspoon.

We add salt to taste, as well as quite a bit of freshly ground black pepper, more for aroma than for pungency.

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

We get duck liver in an onion-creamy sauce.

We transfer all the contents of the pan into a blender bowl 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 the meat grinder, to the container where you turned the liver and onions.

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

Grind the pate until completely homogeneous.

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

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

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

We lay out the pate in jars or tins, which is more convenient for you. Melt the butter in a small ladle. We just melt it, no more. The oil should run thin, but not overheat.

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

Absolutely all the pate should be under a layer of butter.

We are waiting for the oil to cool down, trying not to stir 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 put the pate in the refrigerator and leave it to ripen for several days, three to five days - that's enough.

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

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

Homemade Danish liver pate (Hjemmelavet leverpostej)

My favorite sandwich with Leverpostai for some time now is a must for breakfast. Danish most traditional dish. A scanty amount of butter is spread on black rye grain bread, then a generous kusmyak of pate, and then - or remoulade (sauce based on mayonnaise with curry, chopped sweet pickled cucumbers and I don't know with tea yet, very tasty) - a modest option, or on top of it - dry fried onions and / or slices of sweet pickled cucumbers. Here are they, Danes, entertainers in terms of sandwiches. Here you can depict a novel in pictures regarding the culture of cooking and eating these very sandwiches :-)

Ingredients for 1 large bread pan:

1 large onion, 1 egg, 1.5 tablespoons salt, pepper to taste, 1/4 tsp. allspice, 1/2 tsp thyme, 200 ml. milk, 2 tbsp. flour, 500 grams of liver (I have 600 g of all refined by-products from 3 geese: 3 stomachs, hearts and liver, of which probably 300 g of hearts and stomachs and 300 g of liver itself).

We heat the oven to 175 C.

Since I have more by-products than indicated in the original recipe, I increased the rest of the ingredients proportionally (only I left the egg, as it was, 1).

Scroll goose / chicken offal or pork liver and onion through a meat grinder.

In one Danish culinary duel, there was a task to cook minced meat for tartar, so out of 3 participants (2 girls and 1 guy), guess who managed to assemble a manual meat grinder like AKM? - Guy :-) and so, we are with you, colleagues, super-professionals, just EVERYTHING :-)))

I don’t know how anyone, but I first scroll the meat, and then the vegetables, and the Danes buy ready-made ground liver and don’t even know what it looks like before grinding ...

Add everything except milk, salt, mix.

Pour in milk and mix.

Form - it can be any, but traditionally baked in "bread" forms - grease with butter and sprinkle with flour, then pour out the workpieceinto the prepared form,put the pate to bake in the middle of the oven and bake.

It took me 90-95 minutes at 180 ° C, as the form is tall and much more than half full. The main thing is to bake the product well enough, and the pate will beckon with aromas from the tenth to fifteenth minutes - but do not give in, the blood in the middle of the "loaf" means not baked, and such a pate will not be tasty!