Description
Sharing with You our family recipe for duck liver pâté (can be chicken, cooking time will be even easier, it does not need to be soaked and ready, and so it is not bitter and very tender). In our family we have Breakfast on the go, mostly sandwiches, which are made from all that is in the fridge from mayonnaise and ketchup, we refused in favor of his health, and this homemade pie is the perfect basis for our sandwiches and put on top of everything already what you want, cheese, sausage, vegetables. Used to cook in a pan on the stove, but after there was a slow cooker cook in it, so it is more convenient and faster turns. But if you don't have one, don't fear, the recipe remains the same, cook on the stove, just watch out for the fire. Cook, eat and raduyte their loved ones))
Ingredients
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The goose liver
700 g
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Onion
1 piece
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Carrots
1 piece
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Cream
200 ml
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Milk
300 ml
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Chicken egg
1 piece
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Mustard
2 Tbsp
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Salt
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The mixture of peppers
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Spices
Cooking
Prepare all the ingredients. Liver wash, peel from the films and cut out the veins and stuff.
The liver to pour the milk, so that would have been covered completely.
Peel the vegetables. Carrots grate on a fine grater. Onions cut into cubes of medium size.
Take a Cup of Montevarchi and grease it with sunflower oil. If You still have the duck fat you can melt it too will be delicious.
The Cup is sent back into the slow cooker, turn on the frying mode for 30 minutes. Will fry with an open lid. First fry the onion until light Golden brown.
Add to the bowl of carrots. Fry for 2 minutes, stirring occasionally.
Add the butter.
When will 2 hours draining from the liver milk. Mode same cubes that I got a 7 by 7 centimeters. And add to the vegetables and fry until half-cooked liver. Salt, pepper, add spices, herbs.
Added to the liver 2 tbsp French mustard beans. Fry stirring well for 2 minutes.
Add the cream. Well interfere.
Add milk. Well interfere. Switched the slow cooker to extinguish 30 minutes (I chose 1 hour but had the half hour). Cover with a lid and simmer.
Simmer until all the liquid is gone. Turn off, take out the bowl of the slow cooker, cover and remove to cool.
When all cooled down, you need our shred stew. To do this, take the small grid for grinder and loop all the best for consistency 2 times. Yes, you can use a blender, then you don't even need to wait for cool down. but I like when the pate is the lumps, not a puréed consistency. But it's all Amateur, you choose))
When the pate is completely ready try it out - what's missing??? Add salt, mixture of peppers, herbs, spices. All to taste, try and throw the perfect taste), And finally put the finished paste in a tray or the appropriate form and put in the fridge.
Cook, eat and have fun. Bon appetit to You and Your family)
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