Duck-chicken-meat pate in Oursson pressure cooker

Category: Cold meals and snacks
Duck-chicken-meat pate in Oursson pressure cooker

Ingredients

Fresh duck 1 PC.
Fresh chicken 1 PC.
Fresh meat 300-400 grams (tenderloin + low-fat ham)
Vegetables for cooking broth (carrots, onions, celery) a pinch of a mixture of dried vegetables
Colored peppercorns 1 tsp
Bulb onions 1 PC. big
Port white "White Surozh" 4 tbsp. l. (Massandra) 60 ml.
Salt, spices taste

Cooking method

  • For the pâté I used "spare parts" from cutting duck and chicken. As a rule, I buy poultry fresh and at the market. I cut the poultry into portioned pieces: I removed the legs, fillet breasts for other purposes or in the freezer, I put the remaining parts into broths for preparing first courses. Today I had a duck together, which, although it is meat, contains a lot of fat, which is melted during the cooking process. It is, of course, delicious, stew the duck with potatoes, but ... but, for us, it tastes very fatty. So I use the chicken and duck parts for the pate. For taste and mass, I added a little lean meat.
  • Poultry and poultry bones, lean pork, rinse, cut into large pieces, put in a pressure cooker pan, add 🔗 , peppercorns, salt to taste, close the lid of the multicooker. Include TURNING mode, pressure 3, time 2 hours. You do not need to add water, since there is enough of it in the meat itself.
  • The purpose of such a long simmering is to boil the meat well, to make it soft for further cutting into a paste, so that the structure of the pate is soft and uniform.
  • She stewed the meat towards night, therefore, after the end of the languor, she left the meat in the pan until morning to cool. In the morning, to warm up the meat so that it becomes hot, I turned on the STEERING mode again, pressure 1 and brought the pan up to 115 * C and immediately turned off the multicooker.
  • There was a lot of broth in the pan, the meat was almost completely covered with fatty broth, melted fat and meat juice. I figured it out about 0.7 liters of broth. I strained the broth through a fine sieve, let it settle while it settles, during this time the fat will float up, it will still be useful to me)) Add butter to the pate for consistency and mass connection, I add strained duck fat for this purpose, which is very suitable for taste and need less.
  • She cut the meat from the bones, loosened it with a fork. I put the meat in a bowl, in which I will beat it with a blender.
  • I heat 1 tbsp in a pan. l. butter, cut into pieces a large onion, and sauté it until transparent. I add salt to taste, freshly ground pepper, white port and carcass until the liquid evaporates for a few minutes.
  • Now I add the sautéed onion with wine to the meat in a bowl, add a few tablespoons of strained fat from the broth, take only the settled fat from above, and beat the meat until smooth with a mixer with knives. If there is not enough fat-liquid to reach the desired paste consistency, you can add a little more. Beat the meat with a mixer until puree, until light.
  • The pate is ready! I put the pate in the dishes, put it in the refrigerator to ripen so that meat and wine become friends. In total, I got about 1.2 kg of pate - a good yield!
  • Duck-chicken-meat pate in Oursson pressure cooker
  • Duck-chicken-meat pate in Oursson pressure cooker
  • Duck-chicken-meat pate in Oursson pressure cooker

Note

Very tender and delicious!
Cook with pleasure and bon appetit!Duck-chicken-meat pate in Oursson pressure cooker

AnechkaAnyutk
mmmmmmm drooling !!!!! though I make pate from the liver, but I think that this time I will make a birdie !!!! and I also add boiled yolk to the pate.
Admin

Anya, you can add yolk! But, I did it with wine, so I settled on such a combination so that it would be without unnecessary aftertastes. I like it! Delicate taste turned out!
AnechkaAnyutk
: secret: I just never made pate with wine, I was afraid for some reason. after your recipe I will definitely try.
Admin
Quote: AnechkaAnyutk

: secret: I just never made pate with wine, I was afraid for some reason. after your recipe I will definitely try.

Why be afraid? The wine itself (alcohol) evaporates, evaporates when the onion is sautéed, only the taste remains. And there is not very much wine for a whole kilogram of pate

Try it, I hope you like it
Merri
Tatiana, thanks, I really liked the recipe! I love homemade pates.
Admin
Quote: Merri

Tatiana, thanks, I really liked the recipe! I love homemade pates.

Irochka, to your health! Hope you enjoy it - simple pate and delicious!
Merri
I haven't got a multicooker, but I hope I'll figure out what's what and on a regular stove.
Admin

Irisha, take a saucepan with a thick bottom, meat without water, and simmer for a long time until the meat is completely boiled, for several hours. To begin with, you can add 1 / 2-1 glass of water to the pan, then it will mix with the broth, you can further strain through a sieve, the fat will still float up, and it can be collected for pate instead of butter.

Good luck!
Merri
Thank you!
kubanochka
Admin-Tanyusha, we need a hint!
I want to make liver pate in Oursonchik. To put on "Tomit"? Or where?
Admin

Lena, put it on Tomit. I like this mode, it seems to me that cooking is more tender here. I even began to cook cabbage soup on Tomit, a little longer, but I like the result
kubanochka
Quote: Admin

Lena, put it on Tomit. I like this mode, it seems to me that cooking is more tender here. I even began to cook cabbage soup on Tomit, a little longer, but I like the result

Everything, I put it on Tomit.
I, too, have already played enough with over-accelerated cooking methods in the Moulinex pressure cooker. I left Mula only for canned food, stews as an autoclave. And soup soup, porridge, etc. only in Kukushka and Oursonchik.
kubanochka
A wonderful program "Tomit" !!! Excellent pate turned out! Wonderful Oursonchik!
And for all of the above, thanks Admin!
Admin

Lena, you're right! I, too, now want to get the quality of food, not speed - I also played enough
And I begin to use the programs deliberately, I see what can be obtained from each of them

And I love Orsyusha, this is the best pressure cooker saucepan I've ever had
Marunichka
Admin-Tanichka, what are you clever !!!!! I read your recipes and am amazed !!!!! No, I can’t say anything more: -SMIT !!!!! Happy New Year on your heels !!! May all your wishes come true!
Admin
Larissa, Thanks for the kind words!

HAPPY NEW YEAR - coming soon! We decorate the Christmas trees, set the table, make wishes and wait ... soon everything will happen and the new year will knock on the door
Yutan
Admin, Tanechka, as always, simple and accessible! Thank you!!! I will definitely make it according to your recipe by Christmas. Thank you! Happy New Years for you and your loved ones!
Admin

Tanyusha, Thanks for the kind words!

Happy New Year and wish fulfillment!
Mikhaska
Tanya! Thanks for the delicious recipe!
I did it from chicken more than once. And, here, chicken - duck never tasted. And, it turns out that in vain.
I think that on holidays it is necessary to create, if you manage to buy a duck ...
Firecracker
Tanya, and if you do it in a simple cartoon, then in the "extinguishing" mode, 3 hours will be enough?
Thanks, great recipe! I love liver pate, but I have never made meat pate.
Admin

Lena, you can also do the usual multi on the Stew mode, about 3 hours should be enough. And check after cooking, the meat should be soft, like boiled jelly. If it's ready earlier, turn off the cartoon.

Hope you like this pate

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