The creamy, aromatic, unusual taste of this pate will be a true discovery for you. Duck meat, cream, cherries in cognac and a little pistachios, along with spicy herbs, will merge into a real symphony of taste, and you will be a composer and conductor who will receive enthusiastic applause from any, most sophisticated, audience.
It is necessary
-
- For the pate
- 1 kilogram of duck breasts
- 1 duck liver
- ½ glass heavy cream
- 1 large uncooked chicken egg
- 1 teaspoon chopped thyme
- ¼ teaspoon dried ginger
- 1/2 cup finely chopped pistachios
- Salt
- pepper
- Cherry
- 250 grams pitted cherries
- ½ glass of brandy
- 250 grams of thin strips of bacon
- Bowl of ice
- minced meat bowl
- meat grinder
- ceramic paste mold
- form for a water bath
- food foil
- cargo.
Instructions
Step 1
Put the cherries in the cognac
Step 2
Separate the skin and fat from the duck meat. Send all meat to the refrigerator, chill, but do not freeze. Cut 1/3 of the duck meat into small cubes, no more than 0.5 centimeters. Prepare a large bowl of ice and place the minced meat bowl in it. Grind the duck meat, fat, and skin twice.
Step 3
Whisk the egg with salt and pepper.
Step 4
Mix the chilled minced meat, without removing it from the container with ice, with chopped duck meat, beaten egg, spices, pistachios, cream and half of the cognac in which the cherry was pickled.
Step 5
Put the minced meat in the refrigerator for 4 hours to marinate the meat.
Step 6
Prepare a form for the pate. Line it with pieces of bacon so that 5 cm of bacon hangs from both sides of the mold.
Step 7
Squeeze the cherry.
Step 8
Place 2/3 of the minced meat in the dish. Use a teaspoon to make a longitudinal groove in the minced meat and fill it with the "drunk cherry". Place the remaining minced meat on top and cover it with hanging strips of bacon. Wrap the entire mold in foil.
Step 9
Bake the pate in a water bath in an oven preheated to 180 degrees Celsius for two hours.
Step 10
Remove the pate from the oven, remove the foil and refrigerate. Cover the pate with parchment and press down with a load. Refrigerate for 24 hours.
Place the bottom of the pan in a pot of hot water before serving, for no more than a minute. Run a sharp knife along the sides of the mold. Flip the pate onto a platter, cut into pieces and let sit for 15 minutes. Garnish with thyme sprigs and serve.
