Well, that's actually this is duck liver. Already well-rinsed of course and even dried.

Two points. One, I would say, mandatory. The liver should be processed. Cut all the veins, the veins coarse, rough fat places and everything else that the paste is not necessary at all. Because all of the above is harmful. To the liver. And for pate, too. Second. If you find that the liver, which you have prepared for pate, duck wore long, then soak it in milk. A couple of hours. The night in General. Milk – nourishes and even rejuvenates... places. The liver is just such a place.

Then begin to cook the pate. For example a pound of liver. Already processed. One onion medium size chopped mediocre. Onions also take the average. But there is a matter of taste. Who like bow – head is larger. Carrots. Well, of course, such early summer. To sweet one.... In General, choose juicy and tasty. Cut into cubes. Cubes and less to do. First, as usual, in a pan melt the butter which the cow, a couple of spoons. Soften the onion and add to the pan carrots. On a mild fire, so it doesn't burn, simmer locomotove ... almost ready. And liver to the pan to spread. First, lightly fry. And then, reduce the heat, constantly, but very gently stirring, simmer until "besparingen". It is, in a sense, the liver. Time, by the way this is very little. Here is and prisolit and spices – seasonings to add. What and how much – decide. The flavors, the sharpness, etc. is, however, a matter of taste and personal preferences.

Then in the case enters electronics. Shift the contents of the pan into a blender. In fact, it is paste and get. In the grinding process add the butter. Grams, at least, fifty. In General, adjust to your own taste. If it turns out dry, increase the amount of oil, or Vice versa. Pate is supposed to be tender, but not fluid.

Pate very carefully put into the form and put the apples. Ideally, of course, apples to take Antonovsky. For any need of sweet and sour. Of course, juicy and firm. Clean, clean parts, cut into wedges and put. So. As in the picture. Then the form is sent to the oven. It is necessary to heat up degrees to one hundred – one hundred and twenty. And to keep the shape so much time that the apples were beautiful here's a look podzharistoy.

Now galantine. Here, however, there are options and they depend on your personal preferences and tastes. You can take fruit jelly. For my taste it was not sweet and was like to the duck "to taste". Orange there or even what the cranberries.... We were "on hand" stock. Added a bit of gelatin and gently poured through a strainer on top of the apples. First you have to pour so much that the future galantine only covered apples, but I would not give them up. After some time pour the rest. The challenge is to make the layer, so that the apples were fully immersed in this most until liquid, galantine.

And again, you can even put in the cooling oven. About three minutes. AIDS absorption. Shape when you take it out of the oven to cool naturally and put into the refrigerator. To curing galantine. Long I will not explain, just look at the picture. Looks?

And, perhaps, beyond words is not necessary. To the plate and ... you'll try. It's not so difficult. Angel for the meal.