Description
Liver pate duck is one of the most delicious. The addition of spicy damson jelly with cognac makes this pate is a delicacy.
Ingredients
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The goose liver
400 g
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Butter
200 g
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Onion
120 g
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Salt
-
Nutmeg
-
Garlic
5 tooth
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Prunes
200 g
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Cognac
100 ml
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Juice
100 ml
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Gelatin
20 g
Cooking
Duck liver itself is very delicate, pate it turns just tender. Liver wash, dry on a napkin
Arbitrarily cut into small pieces
Onions and garlic peel and chop arbitrarily
Half of the specified amount of butter "Ekomilk" melt in the pan
Fry lightly onion and garlic, add the liver, cook for about 8 minutes. Add salt and nutmeg. The liver needs to be ready and not to be blood. But and overdry it not worth it.
Chop the liver in a blender, let cool to room temperature. Remaining butter mix into paste
Prepare chernoslivovymi jelly. Prunes wash, dry, pour a brandy for 2 hours (can be overnight)
Soak gelatine in grape juice for 20 minutes, then heat until dissolved
Prunes with cognac blend in a blender, add the dissolved gelatin and stir
Lay out the pate and jelly layers in a jar. Refrigerate for 4-5 hours until fully cured jelly
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