The famous duck liver pate, foie gras, a traditional dish from the southwestern provinces of France, is not possible to cook at home - this requires the liver of a specially fed duck. However, you can make gourmet duck liver dishes from the available ingredients.
It is necessary
-
- Duck Liver Parfait with Port Jelly
- For parfait:
- 250 g duck liver
- 250 ml of milk
- 250 g butter
- 250 ml cream
- salt
- black pepper,
- 1/2 teaspoon grated orange zest
- 1 teaspoon dried marjoram,
- 2 tbsp port wine
- 1 egg.
- For jelly
- 200 ml poultry broth,
- 1 shallot
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 2 tablespoons chopped parsley and dill
- 3 plates of gelatin
- salt
- Cayenne pepper,
- 65 ml port wine.
- Duck liver pate
- 1 kg of duck liver
- 1 shallot
- 100 ml sherry
- butter
- loaf
- cayenne and white pepper
- salt
- thyme
- garlic.
Instructions
Step 1
Duck liver parfait with port jelly Clean the liver from films and duct, soak it in milk. Remove the liver after 2 hours from the milk, pat dry with a paper towel, grind in a blender, then rub through a sieve. Melt the butter and cream to a puree consistency. Add salt, pepper, grated orange peel, marjoram and port to the minced liver, then add the egg and butter, mix thoroughly.
Step 2
Place the resulting mass in an oblong shape and cover it. Heat the oven to 150 ° C, place the filled mold in a large saucepan, pour boiling water into it until the middle of the mold, and place the saucepan in the hot oven. Cook the parfait in a water bath for about 35-40 minutes, then cool the parfait and refrigerate.
Step 3
Prepare the jelly: bring the poultry broth to a boil, peel the shallots and cut into quarters, put them in the broth along with the rest of the spices and cook over high heat for 5 minutes. Soak gelatin in cold water for 10 minutes. Strain the broth, season with salt and cayenne pepper, squeeze the gelatin tightly and dissolve in warm broth. Add the broth to the gelatin, cool, and, without allowing to solidify, pour onto the finished parfait, put the finished dish in the refrigerator.
Step 4
Duck liver pate Peel the films of the duck liver, cut and fry in ghee for 5 minutes on all sides. Remove the liver from the oil and refrigerate. Finely chop the shallots, save in the remaining fat until soft, pour over the sherry and simmer until the liquid is completely evaporated.
Step 5
Grind the liver in a mixer along with butter and onions, season with salt, cayenne and white pepper, thyme and refrigerate. Cut the loaf into slices 1 cm thick, grate with garlic and fry in an oven preheated to 250C for 5-8 minutes. Serve the pate with cooked toast.
