Description
Terrine de Foie de Canard. The usual, delicious duck liver pâté at home. Perfect Breakfast, a quick snack and just enjoy the fun with a piece of fresh crispy bread. Not to be confused with Terrine de Foie Gras is a different thing.
Ingredients
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Salt
-
Nutmeg
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The mixture of peppers
0.5 tsp
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Coriander
0.5 tsp
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Olive oil
5 Tbsp
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Butter
170 g
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Cream
100 g
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Garlic
1 tooth
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The goose liver
500 g
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Bow white
1 piece
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Sweet white wine
100 g
Cooking
Duck liver washed, cleaned of films to dry.
Melt the butter in olive.
Onion peel and garlic, to slice, to let them lightly brown. Add the liver and fry it briefly on both sides. It should be slightly pink inside.
Add salt, pepper, coriander, nutmeg.
Pour in the wine. Simmer for five minutes. Add the cream. Once the cream is boiling, turn off the stove.
Blend in a blender until smooth. Lay on the molds.
120 g butter should be melted on low heat. Carefully remove the white foam, to give a little to cool. Pour melted butter pate. To keep the serum from the bottom did not get on the pate, it needs to be drained. Put the pate in the refrigerator to harden.
With bread from wheat flour but with onion marmalade is incredibly tasty.
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