Duck pate in jars. Duck pate - step by step recipes with photos

1. 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.

2. Place the duck in the pan, add the peeled and washed onion, add bay leaf and peppercorns.

3. 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.

4. If the meat was on the bone, then measure it and leave it to cool slightly.

5. Peel the carrots, garlic and onion, rinse and cut into any pieces.

6. In a hot frying pan in vegetable oil over medium heat, sauté the food until lightly golden and soft.

7. Pass the boiled meat, sautéed onions and lard through a meat grinder.

8. Then twist the ingredients through a meat grinder again, and for a more delicate taste you can twist 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.

9. 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.

10. 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.

See also the video recipe “Principles of making pate.”

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Hello, dear friends! The first winter month of December is about to arrive, it’s already frosty and snowy outside, which means you want to wrap yourself in a warm blanket with a cup of hot, healthy tea and a slice of homemade pie. Today I propose to bake such a delicious and tender pie, this is a bulk pie with apples, a recipe with step-by-step photographs, thanks to my Lenochka for such a wonderful recipe.

Pate is always tasty and satisfying. There are many options for preparing it. Often pates are made from liver, but today I want to tell you how to prepare a delicious and very tender duck pate. It is prepared from any part of the bird. You can also experiment with spices in this dish, however, I only added salt, since some members of my family do not really like spicy tastes and aromas.

Duck pate should be served chilled. I recommend trying it, this appetizer will perfectly diversify your menu.

Prepare the required set of ingredients.

Rinse the duck meat (I prepared it from fillet, but you can use other parts of the carcass) under running water, dry it and remove the skin. Place the meat in a saucepan, cover with cold water, and place on the fire. Bring to a boil and boil for a couple of minutes, gray foam will appear on the surface, this water will need to be drained, the meat should be washed well again and filled with clean water.

Add salt and bay leaves. When the water boils again, reduce the heat to low and cook for 1-1.5 hours, until the meat is soft.

Peel the onions and carrots. Cut the onion into cubes, grate the carrots on a medium grater.

Fry vegetables in vegetable oil until golden brown, stirring occasionally.

Remove the finished duck meat from the broth and, together with the fried vegetables, pass through a fine sieve in a meat grinder or use a blender. Strain the broth.

Add butter at room temperature to the pate and stir. Add salt to taste.

Now you need to pour in the meat broth little by little, stirring constantly. The amount of broth will depend on the desired consistency of the pate. It should not be dry, but not too liquid.

Transfer the finished duck pate into a convenient storage container and put it in the refrigerator.

Serve chilled on a slice of white or gray bread.

Bon appetit!

Description

Duck pate- This 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!

Using duck meat in your daily diet helps saturate the body with substances that are not found in other meat products. Nutritionists have long paid attention to the special characteristics of the quality and composition of duck meat. And it is from this point of view, even despite the high fat content in the product, that duck is recommended to be used in the diet at least twice a week. Eating duck meat, and especially duck liver, helps the body cope with a huge number of manifestations of past diseases and increases the body's resistance to infections. Also, the use of duck meat improves indicators for visual impairment, nervous disorders and helps with various skin diseases.

Duck meat fiber is denser than chicken and turkey, so it takes quite a long time to cook. Most housewives don't like this. Many people are also confused by the specific smell and some difficulty in washing dishes after cooking.

That's why it's easiest to make pate from duck. A step-by-step recipe with photos will help you quickly understand the cooking technology. Don't doubt your skills and get started right now!

Ingredients

• 
  (600 g)
• 
  (without skin, 500 g)
• 
  (3 pcs.)
• 
  (500 ml)
• 
  (1/3 tbsp.)
• 
  (1 tsp)

Cooking steps

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.



Bon appetit!

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.

Food preparation

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 flavor 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.