Duck liver pate with heart. Duck pate: a delicious cold appetizer
Don't know what to cook for breakfast? What to make sandwiches with? We suggest you prepare duck liver pate at home. Photos in the article are presented so that you have an idea of what the dish looks like.
Description
Many people love pate. Of course, it doesn’t take five minutes to make, but it turns out incredibly tender and tasty. The pate can be stored in the refrigerator for up to five days. Therefore, it is often made for any holiday. It is very convenient to spread the pate on a loaf, and you will get a delicious sandwich.
First of all, you need to choose the right liver, and then start cooking. The recipes and tips below will help you manage your time correctly and make a truly extraordinary pate.
Don't forget that the kitchen is a place where you can and should experiment.
Duck liver pate at home: recipe
Pate can be both high-calorie and dietary. It all depends on your desires and needs. As you can see, there are two options for preparing pate. One is more suitable for a holiday table, the second - for daily breakfasts.
Ingredients
As has already become clear, the main product is duck liver. For a family of four you need to take 1 kg. Before washing it, remove excess fat and bile, which must be cut out very carefully.
If it gets into the liver, then the taste of the dish will greatly deteriorate. Then nothing can be done to correct it.
In addition to the liver, you will need another 1 liter of milk, a little sugar (50 g), salt, a mixture of peppers (ground), nutmeg and 150 ml of dry white wine to add a little acid. For vegetables you will need 2 large onions and one large carrot.
Preparation of products
First, the duck liver needs to be washed well, cut into arbitrary pieces and placed in a pan. Then pour the milk in here and put it in the refrigerator overnight. Thanks to this procedure, all excess bitterness will go away.
In the morning, do not rush to work with the liver. First prepare the roast. Cut the onion into half rings, fry until transparent and add grated carrots. Don't forget to stir the vegetables.
Meanwhile, remove the liver from the milk and dry it. Then place in the pan with the onions and carrots. The liver gives a lot of juice, cover with a lid and simmer it, stirring occasionally. Salt and pepper to your taste. You can also add nutmeg to the tip of the knife, which emphasizes the taste and originality of the dish. Also add sugar to the liver.
Then add the wine and open the lid to evaporate. The liver is stewed for 10-15 minutes, no more. If you overcook it in a frying pan, it will become tough and lose its original taste.
When you have prepared everything, you can make duck liver pate. Preparing food at home is completely simple. Of course, you need to spend time, but it's worth it.
The final stage
When the liver and vegetables are fried, additional ingredients are added, you can finish the dish. To do this, grind the mixture twice into a meat grinder. Sometimes the liver still becomes hard. Then it’s better to play it safe and twist it through a meat grinder three times.
Then transfer the mass into a container and blend it with a blender. To prevent the pate from turning out dry, add a little broth or boiled hot water. Using a blender, puree the mixture until smooth.
Now you have duck liver pate at home. The recipe is simple and anyone can do it. Transfer it from the pan to a smaller container, cover with a lid and put it in the refrigerator. When it hardens, you can spread it on sandwiches.
This pate is ideal for a holiday table. When serving, garnish it with herbs, which will emphasize the freshness of the dish.
Additional Ingredients
In addition to wine, you can add other products that go perfectly with liver. This includes cream, thick sour cream and even fermented baked milk. Each product adds its own unique taste to the dish.
You can add chopped herbs, such as cilantro, basil or parsley, to the fried duck liver. Any greens will give the dish a unique, refined aroma. The same can be said about garlic. You don't need a lot of it. One, maximum two cloves are enough. It will emphasize not only the aroma, but also the taste.
Many men love fatty pate. It is considered more tasty. Therefore, instead of vegetable oil, you can add chicken fat. When it has melted, then put the liver there and fry it according to the recipe.
The second option for preparing chicken liver pate
This method is more suitable for those who do not want to gain extra calories. This recipe is simpler, and the dish is no less tasty. To prepare, take 1 kg of liver, carefully remove the bile, cut it and soak in milk overnight. Do everything as described in the previous recipe.
The next morning, cut the liver and place it in a pan of water. Place whole carrots and onions there. When the broth boils, add salt and pepper to taste. Cook vegetables and liver until tender.
Then remove the food from the broth into an empty container. Chop carrots and onions with a knife. Then blend the vegetables and liver with a blender at low speed. Add some broth. Then turn on high speed and beat until smooth. If the liver is dry, you can add more broth. Add liquid as desired.
You have made a very tasty duck liver pate at home. The recipe for this option is also simple and every housewife can easily handle it.
Of course, you can add your favorite spices, seasonings and herbs. Then the dish can be called original and unique.
Like any product, you need to be able to choose the right liver so that the dish exceeds your expectations. First of all, you need to pay attention to the decoration of the display case. If it is clean and well-groomed, this is a plus for the seller. Look not only at the price tag, but also at the sell-by date. If the dates are not indicated, this is a risk for the buyer.
Look at the bile ducts. Sometimes they are very dirty, which means that the duck was old. Accordingly, it is quite difficult to put such a liver in order. Moreover, it will fry and cook for a very long time.
Pay attention to the color of the liver. If it has yellowish, greenish, or orange tints, then the bird was sick or was fed artificial additives that help it grow faster.
Sticky liver means the product is gone. It’s better not to buy it, because it won’t lead to anything good. If you have paid attention to all the above tips, then you will not have any problems choosing a liver.
Conclusion
We looked at two ways to prepare duck liver pate at home step by step, and what other ingredients can be added to make the dish more piquant, aromatic and original.
If you cook in a good mood, your pate will turn out very tasty. Experiment and bring pleasure with your culinary skills not only to your household, but also to your guests.
Of the rich duck interior, the most famous is foie gras, the so-called fatty liver. To obtain it, ducks are fattened using a special method. However, even from the more prosaic giblets of a duck, ordinary hearts and ventricles, many delicacies can be depicted.
For example, this is rustic and rich: if you want to eat it with bread for breakfast, if you want to serve it for a festive dinner with berry sauce, chutney and a glass of wine.
40 minutes
10 servings
Ingredients:
for wine jelly:
Duck giblet pate
Prepare the giblets, pour in cognac, stir. Cut the onion into small cubes and fry in half the butter until golden brown.
Add the pressed garlic, then add the duck giblets and fry until golden brown. Pour in 50 ml of water and simmer over low heat for 25 minutes.
Pass the giblets through a meat grinder with a fine grid or grind in a blender. Add the thyme leaves (leave one sprig), the remaining butter and orange zest, mix everything, add salt to taste and place in the pan.
Prepare the jelly. Soak the gelatin in ice water. Heat 50 ml of wine to 50 °C and dilute gelatin in it. Pour in the remaining wine and stir everything. Pour the jelly over the pate and put it in the refrigerator until the jelly hardens. Serve duck giblet pate with baguette and pickled cucumbers, garnished with thyme.
The tender and tasty duck pate, the recipe for which is below, will appeal to both adults and children. Duck pate is easy to prepare, and you will definitely succeed if you read our recommendations on how to cook duck pate.
How to cook duck pate - recipe ingredients
Makes 1 cup (250 g) duck pate
- 1 long Icelandic or white Peking duck, weighing about 2.5 kg, thawed, giblets saved for another dish or discarded
- 6 cloves garlic, minced
- 1 bay leaf, chopped
- 1 fresh thyme sprout, coarsely chopped, or 0.5 teaspoon dried thyme
- salt and freshly ground pepper
- baguette or other French bread, cut into slices, or small crackers for serving
Duck fat for making duck pate
Duck fat is a favorite in French cuisine, but the original reason for its use is basic rustic frugality. Under the skin of the duck there is a thick layer of fat, which melts as the bird cooks. You can fry not only scrambled eggs or potatoes on it, but also the duck itself. Duck fat is purchased in specialty stores or gourmet butchers. You can also melt it yourself. The finished pate can be kept in the freezer for a maximum of 2 months.
Duck pate - recipe
To prepare the duck pâté according to the recipe, remove the belly fat from the duck and set aside. Using a sharp knife, cut off the breast and reserve for another dish. Cut off the legs and thighs and set aside. Trim the fat and skin from the duck carcass and add to the previously stored fat. Save the carcass.
Place the duck legs and thighs in a dish large enough to form a single layer. In a small bowl, combine garlic, bay leaf, thyme, 1 teaspoon salt, and 0.25 teaspoon pepper. Rub the mixture onto the legs and thighs, cover and refrigerate overnight, following the recipe for duck pate.
Coarsely chop the reserved fat and place it in a large heavy frying pan along with the carcass. Pour in water (12 mm layer). Bring to a boil over medium heat. Reduce heat to low and cook for about 45 minutes until the fat is rendered and the duck is golden brown, making the duck pâté. Stir once or twice during the first 10 minutes. Place in a fine sieve lined with gauze (calico). Discard solid parts. Cool the rendered fat and place it in the refrigerator.
Rinse duck legs and thighs under cold running water and discard garlic and herbs. Reheat the rendered fat until it has melted. Place the legs and thighs in a small frying pan and add enough melted fat to coat them to make the duck pate. Bring to a low simmer over medium heat. Reduce heat to low, cover and cook for about an hour, until meat is tender and easily falls off the bones. Using a slotted spoon, transfer the duck pieces to a work surface. Pour the fat into a heatproof container and set aside to cool, but it should still be liquid. When the duck pieces are cool enough, remove and discard the skin and bones and place the meat in a bowl to prepare the duck pate.
Using two forks, tear the meat into fibers. Stir in 125ml of the reserved fat. Season to taste with salt and pepper and place in a 250 ml cup. Pour the remaining fat on top to cover the entire surface. Refrigerate for at least 2 days to allow flavors to meld. Serve pate at room temperature with bread or crackers.
MEAT RECIPES
FISH RECIPES
SECOND COURSE RECIPES
Tender duck pate, made from meat or liver at home, will not leave anyone indifferent! A great appetizer and snack.
Juicy and spicy duck pate can be prepared from boiled or baked duck. This dish is especially often created after Christmas or New Year's celebrations, since there are a lot of meat snacks left on the table, including baked duck. Pate can also be created from the pulp of boiled or baked goose, rabbit, chicken, etc. The appetizer can be stored for about 1 month in the freezer and about 2 days in the refrigerator without losing its taste.
Duck pate makes an excellent meat dish for any side dish, but it tastes best with boiled pasta.
- 300-400 g boiled or baked duck meat
- 50 g butter
- salt to taste
- dried ground garlic and ground black pepper to taste
- fresh parsley
Separate the boiled or baked duck meat from the bones, if any, and grind it through a meat grinder along with the skin. If you wish, you can add washed parsley, green onions, celery, etc. along with the meat, but in this case the prepared dish will be stored for no more than a day in the refrigerator, since the greens will give it a slight sourness.
Add dried ground garlic and ground black pepper to taste into the prepared minced meat. Gently mix the entire mass in the container.
Place 2-3 tbsp on the bottom of the molds. l. duck pate and lightly compact it.
In a microwave oven or in a water bath, melt the butter and pour it into the molds, covering the pate, as if sealing it. Immediately add fresh herb leaves and berries to the melted layer of butter to decorate the dish. Place in the freezer or refrigerator until the layer of butter hardens.
Duck pate can be used as an ingredient for preparing navy-style pasta, various sauces, etc., or as an independent snack or spread on slices of bread or toast.
Recipe 2, step by step: duck liver pate
Pate is an excellent appetizer that is perfect for a light snack and quick satisfaction of hunger. If there is a jar of pate in the refrigerator, this means that hunger is not terrible.
- duck liver - 1 kg;
- onions - 4-5 pcs;
- salt - to taste;
- ground black pepper - to taste;
- Sunflower oil - 1 tbsp;
- milk - 1-2 cups
First of all, we need to prepare the liver. To do this, we salt it a little and add ground black pepper.
and fill it with milk.
Moreover, in such a way that each piece of liver is immersed in milk. Cover with a lid and leave at room temperature.
But how long the liver will marinate depends on its age. I use the liver of young ducks, so keeping it in milk for 30-40 minutes will be enough. If the liver is older, the time needs to be increased accordingly, up to several hours.
Cut the onion into large pieces that can fit into a meat grinder.
The liver, after it has been soaked in milk, we need to stew a little in its own juice. To do this, heat up a thick-walled saucepan or, which would be much better, a cauldron, and put the liver there. Within 1-2 minutes, stirring constantly, we achieve a delicate gray crust, and then cover with a lid and simmer for 3-5 minutes, until the pink liquid ceases to stand out.
If you want a more pronounced liver flavor, you can fry it until a dark brown crust appears. Just remember that this process will take away the tenderness and make the pate drier.
We pass the onion through a meat grinder, and to make the pate more uniform, we use a grid with the smallest holes.
Now, again, pour sunflower oil into a casserole (or a high frying pan) and, after heating it, put the onions there. Fry it until lightly caramelized.
While the onions are frying, we also pass the slightly cooled liver through a meat grinder, using the same grid as when chopping the onions.
Add the ground liver to the onion.
If necessary, add a little salt to taste.
Over low heat, stirring constantly, for 15-20 minutes, bring our pate to full readiness.
Remove the cauldron from the heat and transfer the pate to another container in which it will be stored in the future.
After the pate has cooled thoroughly, it can be served as an excellent snack or directly on ready-made sandwiches.
This pate is wonderful precisely because duck liver has a unique sweetish taste, which reveals itself amazingly in this appetizer.
Recipe 3: Homemade Duck Liver Pate
Duck liver pate is good as an appetizer at any feast. Today I want to offer you my step-by-step recipe for duck liver pate with photos, it turned out surprisingly tasty.
- Duck liver 400–500 g
- Granulated garlic 2 tsp.
- Onion (medium size) 1 pc.
- Ground black pepper ½ tsp.
- Butter 100–120 g
- Salt 1 tsp.
- Cognac 3–4 tbsp
- Vegetable oil 2–3 tbsp
Ingredients for preparing duck liver pate according to a recipe with photos.
Rinse the duck liver well in cold water, changing the water 3-4 times.
Cut the liver into pieces.
Cut the onion into cubes.
Sauté the onion in vegetable oil until golden brown.
Fry the duck liver in vegetable oil for 2-3 minutes. Add granulated garlic, salt, ground black pepper.
Add 3-4 tablespoons of cognac. Simmer until cooked and moisture is removed over low heat.
Place the cooled liver and sautéed onions in a blender, add a piece of butter, and beat the mixture well. Place the resulting pate into molds and place in the refrigerator.
Duck liver pate is ready.
Bon appetit! I hope you liked my step-by-step recipe for duck liver pate with photos!
Recipe 4: baked duck pate (with photo)
Duck pate is an amazing delicacy that even a novice cook can prepare with his own hands at home. The finished pate has an incomparable aroma and taste that will appeal even to those who do not really like duck meat dishes.
A homemade delicacy will be appropriate at any time of the day, and will also easily find its place among the abundance of dishes on the holiday table: rosy toast or small sandwiches with duck pate will be eaten very quickly.
The appearance of the finished pate is a little peculiar, but this is the very “highlight” of the dish. The crispy and dense crust gives the baked delicacy a delicious structure and allows you to carefully cut the “casserole” into portioned pieces. Soft and airy, with a delicate creamy taste, the product can be given even to small children without fear. You won't be able to buy such a delicious pate in the store!
Rinse duck liver and meat from thighs or skinless breasts in cool water and drain in a colander. Once the excess water has drained, transfer the ingredients to a blender bowl and blend.
The minced meat at the first stage should look something like in the photo.
Grind the workpiece to a finer fraction using an immersion blender.
Using a mixer and whisk, beat the cream, eggs, salt and flour in a separate bowl until smooth.
Mix the minced meat and dough until smooth using a blender.
Change the mixer attachment to a dough turntable and bring the mixture to the state of liquid sour cream.
Pour the prepared mass into a shallow container suitable for baking in the oven, and then place the future pate in an oven heated to one hundred and sixty degrees Celsius. You can also use a multicooker with a baking function to prepare duck pate.
Bake the pate for eighty minutes without changing the initially set temperature. I would like to note that the time until the pate is ready is approximate: it depends solely on the thickness of the casserole layer. When cooking, the middle of the workpiece will definitely rise up like a dome. To ensure that the delicacy is baked evenly, we recommend piercing the casserole in several places with a wooden skewer immediately after a well-established crust has formed on the surface of the dish. Steam and a small amount of clear juice will escape through these holes.
Remove the finished pate from the oven and cool to room temperature. Only after this can you cut the treat.
The cooled pate should be stored in the refrigerator. It will be usable within three days.
Serve the finished duck pate chilled. It will be most delicious on sandwiches.
Recipe 5: Duck pate with cranberry sauce
Duck liver pate is an excellent spread for toast, and if you add cranberry sauce to it, the appetizer will take on a new flavor profile.
- Onion (finely chopped) - 1 pc.
- Garlic (crushed) - 1 clove
- Butter - 125 g
- Duck liver – 230 g
- Fresh herbs (parsley, thyme, rosemary) (chopped) - only 2-3 tsp.
- Brandy - 1-2 tbsp. l.
- Bay leaf - optional
- Butter (melted) - 50-100 g
- Salt - to taste
- Ground black pepper - to taste
- Fresh parsley for serving
For the cranberry sauce:
- Cranberry jam - 2 tbsp. l.
- Port wine - 1-2 tbsp. l.
- Fresh cranberries - 2 tbsp. l.
- White bread for serving - 8 slices
Heat 25 grams of butter in a cast iron pan (cauldron), add onion and garlic, cook, stirring, for about 4 minutes.
Wash the liver and trim off the fat. Place the clean livers in the pan along with the herbs and stir-fry for about 3 minutes (the outside of the liver should be brown, but still pink inside). Remove the pan from the stove and let cool at room temperature.
Cut 100 grams of butter into cubes. Transfer the contents of the pan into the bowl of a food processor and pulse, gradually adding cubes of butter, until a homogeneous paste-like mass is formed.
Add brandy, salt and pepper to taste into the pate, then transfer the mixture into a 600 gram container, place a bay leaf on top (optional) and pour melted butter over the pate. Leave the pate to cool at room temperature, then cover and place the duck liver pate in the refrigerator until completely cooled.
Prepare cranberry sauce. Place the cranberry jam in a small saucepan, pour in the port and cranberries, bring to the boil and cook over low heat for about 10 minutes. Remove the pan from the stove and let the sauce cool.
Toast the bread slices in a toaster or roaster, then cut each slice in half into two thin slices (16 slices total).
Place the bread slices, fried side up, on a baking sheet and place under the top heater, frying until golden brown.
Serve chilled duck liver pate with toast, cranberry sauce and fresh parsley.
Recipe 6: baked duck pate (step by step)
- chicken breast fillet 100 g
- duck liver 200 g
- onion 1 piece
- cream 100 ml
- salt and pepper to taste
- dried thyme 0.5 tsp.
- cognac 40 ml
- butter 60 g
Cut the chicken fillet into pieces and fry in butter until half cooked. Do the same with the liver. Both the meat and liver should remain pink and juicy inside. You can use chicken liver if you couldn’t find duck liver. Place the fried meat and liver in a blender. Add salt, pepper, thyme.
Then fry the finely chopped onion in this frying pan until transparent, without browning. Add cognac to the pan and simmer for a couple of minutes. Then add the contents of the pan to the remaining ingredients in the blender. Add cream at room temperature. You can add more than 100 ml. Be guided by your feelings.
Using a blender, thoroughly grind the contents. Then you can rub the pate through a sieve, I didn’t do this because it already had a delicate, creamy structure.
In principle, at this stage the pate is ready and you can put it in molds and put it in the refrigerator. But I also baked it in a water bath in the oven at 150 degrees for about an hour. Place the molds in a container with water and cover with foil.
After baking, let it cool and pour over melted butter. I put it in the refrigerator to steep. Don’t skimp on the oil, I didn’t add enough, the layer should be thicker.
Bon appetit!
Recipe 7: Duck pate at home
- liver - 500 gr.,
- one onion,
- carrots - 1 pc.,
- oil drain - 100 gr.,
- cream or homemade sour cream - 3 tbsp. spoons,
- rast. oil - 2 tbsp. spoons,
- nutmeg - 0.5 teaspoons,
- salt, ground black pepper - to taste,
- garlic - 3 cloves.
Place the rast into a hot frying pan. oil and add chopped onion and chopped carrots to it.
While the vegetables are sauteed, but not fried, let's move on to the liver. I washed it and lightly soaked it with a paper towel to remove excess liquid. For those who are sensitive to the smell of liver or to its slightest bitterness, I advise you to soak it in milk for at least 30 minutes.
Without even cutting the liver into portions, I send it to the frying pan.
Stir and simmer everything together for about 5-7 minutes, no more. If you have chopped the liver, it will only take 5 minutes to simmer in a frying pan.
Next I add thick homemade sour cream to the liver. If you use cream, add it directly to the already chopped liver. Here we add pieces of chopped garlic, stir for just two minutes and remove the pan from the heat.
Let the liver cool a little and transfer the contents of the frying pan into a liter jar. Add spices on top and salt to taste. Now, using an immersion blender, we turn the liver with vegetables into a thick, homogeneous mass.
Then add the drain. butter and beat again. For some reason my immersion blender did not cope with this task as I wanted. Small pieces remained. I hope your blender doesn't let you down!
So I had to use another shredder machine. After it, the mass was crushed as I wanted. If you don’t have such helpers in the kitchen, then pass the liver and vegetables through a meat grinder twice, then simply beat the resulting mixture with plums. oil
This is what happened in the end.
The resulting pate must be poured into a mold from which it will then be convenient to remove it with a knife. This can be a rectangular container or, as in my case, a simple bowl with a wide mouth. Cover the bowl with cling film and refrigerate for at least a couple of hours. A very tasty and dense pate comes out the next day, a day later.
Bon appetit! The duck is ready to plow!
Recipe 8: Tender homemade duck pate
Duck pate in the culinary world is a homogeneous minced meat, which is not particularly difficult to make at home, and it always turns out perfectly tasty. In cookbooks you can find a variety of variations for preparing pates from any product. The most popular is the liver version. However, today we will talk about preparing the most tender and aromatic pate from duck meat.
It is prepared from any part of the bird, with or without skin. Vegetables and spices are added to the mixture to taste, giving the dish a special taste and aroma. Therefore, many recipes differ from each other in the variety of ingredients and their processing technology. And if you change the additional components every time, you can always get a real culinary masterpiece.
Duck pate is served as a cold appetizer. You can serve it on bread toast, waffle baskets, or simply put it beautifully on a saucer. It is usually stored for two to three days. However, this period can be extended to 10-12 days. To do this, you need to compact it into a jar and pour melted fat or butter - these products serve as natural preservatives.
- Duck – 400 grams (any part)
- Carrots – 2 pcs.
- Onions – 2 pcs.
- Garlic – 3-5 cloves
- Bay leaf – 2 pcs.
- Allspice peas – 3 pcs.
- Butter – 50 grams
- Vegetable oil - for frying
- Salt and pepper - to taste
Wash the duck, remove internal fat and divide the carcass into parts. Select the part from which you want to make pate. In my case, it's breast. However, you can make pate from drumsticks or thighs.
So, wash the duck fillet and, if desired, remove the skin. If you want a fattier snack, you can leave the peel.
Place the meat in a cooking pot, add the peeled onion, a few cloves of garlic, bay leaf and peppercorns.
Fill the food with water and boil. After that, remove the foam from the surface of the water with a slotted spoon, add a little salt, close the pan with a lid, turn the temperature to minimum and cook the meat until soft, about 50-60 minutes.
Meanwhile, sauté the chopped onion, carrots and garlic in vegetable oil in a preheated frying pan.
Fry the vegetables until fully cooked and golden brown.
When the meat is cooked and the vegetables are fried, pass them through the middle grid of the meat grinder. Do this twice to make the pate more tender and smooth. You can also use a blender or food processor to grind food.
Place room temperature butter into the paste.
Mix the ingredients well. Taste the appetizer and add salt or pepper if necessary.
Place the finished pate in an airtight container and store it in the refrigerator.
If desired, the snack can be flavored and the taste improved by adding any herbs, spices and products. For example, nutmeg, cognac, and walnuts go well with duck meat.
Recipe 9: how to cook duck pate
The unusual, creamy, aromatic taste of this pate will be an excellent appetizer for any occasion. Duck meat along with spicy spices will merge into a real symphony of taste, where you will be the conductor and composer.
- Duck breasts or other parts of the carcass - 400 g
- Carrots - 1 pc.
- Onion - 2 pcs.
- Pork lard - 100 g
- Garlic - 2-3 cloves
- Bay leaf - 3 pcs.
- Allspice peas - 3 pcs.
- Salt - 1 tsp. or to taste
- Ground black pepper - a pinch or to taste
- Vegetable oil - for frying
Duck meat is usually fatty, so remove all internal fat from it first. Also remove the skin, because... it contains quite a lot of fat, and therefore cholesterol. Wash the meat and dry with a paper towel.
Place the duck in the pan, add the peeled and washed onion, add bay leaf and peppercorns.
Pour drinking water over the bird, boil over high heat, skim off the resulting foam, turn the heat to low and cook the bird for about 1 hour until soft.
If the meat was on the bone, then measure it and leave it to cool slightly.
Peel the carrots, garlic and onion, rinse and cut into any pieces.
In a hot frying pan in vegetable oil over medium heat, sauté the food until lightly golden and soft.
Pass the boiled meat, sautéed onions and lard through a meat grinder.
Then grind the ingredients through the meat grinder again, and for a more delicate taste, you can twist it again. Season the food with salt and pepper, pour 5-6 tbsp. broth in which the duck was cooked and stir. The broth will make the pate more juicy.
In principle, the pate is ready and can be served. But, I suggest wrapping it in cling film and shaping it into a sausage so that it looks beautiful on the dish.
Send it to cool in the refrigerator for 1-2 hours and you can serve the table by cutting it into portions about 5-7 mm thick. If desired, before serving, the appetizer can be decorated with a sprig of thyme, currants, cherries or herbs.
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