Duck pate in German

Category: Meat dishes
Kitchen: german
Duck pate in German

Ingredients

duck 1 PC
w / c ham 200 g
w / c bacon 100 g
onion 1 PC
eggs 1 PC
juice of one orange
dry herb mixture 1 tsp
salt, pepper to taste
mold oil

Cooking method

  • Here is such a wonderful recipe on the Bauformat Kuchen website. Only for the pate, I did not take a whole duck, but bought one duck breast and two legs. Well, and because of this, I slightly reduced the amount of ham and orange juice.
  • Cut the duck breast into thin slices.
  • Grind the meat from the legs in a blender along with onions, ham, bacon, egg and orange juice.
  • Season with salt, pepper and add a mixture of dry herbs (I have Provence).
  • Mix everything well.
  • And it smells so that at least eat raw.
  • Duck pate in German
  • Grease the mold with oil. I made in two small foil molds.
  • Put half of the minced meat in a mold or molds, put thin slices of breast on top.
  • Duck pate in German
  • Top with the remaining minced meat.
  • It is good to press down, close and put in another form, filled with water for 2-3 cm.
  • Duck pate in German
  • Preheat the oven to 190 *.
  • Bake for 1.5 hours.
  • Duck pate in German
  • It's so delicious that I don't even know how to describe it. I will definitely still cook such a pate!


NataliARH
Ludmila, what a beautiful cut! but does not look like a sausage? rosy, I wonder why there is no salt in the dry herbs?
Ludmil_a
Natasha, there is no salt in herbs. And rosy, probably due to the fact that the duck has rich color meat. As for the taste, yes, a bit like a sausage, juicy and tender.
NataliARH
So! I can see everything so far, although my eyes close without matches
the duck lies in the center and it is gray in the photo in finished form, and the minced meat from the legs is pink! minced legs-onion-bacon-orange juice .... really orange juice gives such a reaction !? or the chicken breast was treated with nitrite I want to know !!! I want to cook pink sausage without nitrite! so give it a reason, I don't know anything

I went to bed ... 2.30 after all! wake up - can anyone get to the bottom of the truth
Ludmil_a
So, I went and looked at the cut again. Well, not that pink! Normal appetizing color As for nitrite - I don't have it, I didn't add it to the pate, I like natural products ... what else to say to dispel your doubts
Quote: NataliARH
or chicken breast
duck it !!!
And I can't say anything about the reaction of orange juice - I don't know. In short, Natasha, you will have to make a paste to look at the cut
Tumanchik
Thanks for the recipe! Lyudochka - a miracle good and appetizing!
Ludmil_a
Ira, Thank you! In the morning today we ate a sandwich with pleasure
NataliARH
Quote: Ludmil_a
Only for the pate, I did not take a whole duck, but bought one duck breast and two legs.
Well, I couldn't see in the dark! I thought that the breast was from a duck, and the legs thought from a chicken! but the fact of a different color on the face! in the finished pate, the breast lies in the middle and it is gray, and the minced meat in the photo is pinkish, in general, I will try this Bermuda triangle
Ludmil_a
Natasha !!! You tortured me !!! It turned out the way it turned out. In minced meat, boiled ham and boiled brisket. I think that their color also influenced the heterogeneity of the minced meat and the color of the breast. Well I have no nitrite salt
NataliARH
I don’t claim that you have it, but I forgot about the ham, it definitely has it ... so this quantity was enough ... I almost figured it out, you don’t swear, I’ll reflect on myself)) )))
Ludmil_a
Natul, I do not swear, I am glad to answer any of your questions. I don't like to swear at all

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