Duck terrine with apples in galantine

Category: Meat dishes

Ingredients
Duck liver	0.5KG
Bulb onions	1 goal
Carrot	1 PC
Cow butter	70 g
Apples	5 pieces
gelatin	1 tsp

Cooking method

In other words - duck liver pate baked with apples ... in galantine
No, well, it may well be that the word "galantine" will frighten someone. After all, this is practically a fairy-tale character. How is it at Filatov's, remember? “… Pro was eating pilaf, Filat was eating salad. Ustin ate galantine .... " Believe me - it's okay. It's just jelly, really.
You see this yellowish layer - this is it. Galantine. With apples inside. And what is below is all pate. Utinohepatic.
Well, that's actually the duck liver. Already well washed, naturally and even dried.
Two points.
One, I would say, is mandatory. The liver needs to be processed. Cut out all sorts of veins, vessels, coarse, coarsely greasy places and everything else that is not needed in the paste at all. Because all of the above is harmful. For the liver. And for the pate too.
Second. If it seems to you that the liver that you prepared for the pate was worn by the duck for a long time, then keep it in milk. Few hours. Night in general. Milk - it softens and even rejuvenates ... in places. The liver is just such a place.
Then we start cooking the pate. Let's say a pound of liver. Already processed.
Chop one medium onion moderately. Take a medium onion too. But this is a matter of taste. Whoever likes onions - take a larger one.
Carrots. It would be nice, of course, such an early summer. To make this sweet…. In general, choose more juicy and tasty. Dice mode. Cubes can be made smaller.
First, as usual, in a frying pan, melt a couple of tablespoons of ghee, which is cow's. Soften the onion slightly and add the carrots to the skillet. On a low heat, so as not to burn, simmer the onion carrots ... almost until tender.
And put the liver in a frying pan. Fry lightly at first. And then, reducing the heat, constantly, but very delicately stirring, simmer until "five minutes ready". This is, in the sense, the liver. By the way, this will take very little time.
Here it is worth, and add salt and spices - add seasonings. Which ones and how much - decide for yourself. Flavors, pungency, etc. are, however, a matter of taste and personal preferences.
Next comes the technique. Transfer the contents of the pan to a blender. Actually, it is in it that we get the pate. Add cow butter while grinding. At least fifty grams. In general, adjust to your own taste. If it turns out dry, increase the amount of oil, or vice versa. The pate should be tender, but not flowing.
Put the pate very carefully in the mold and put the apples on top.
Ideally, of course, take Antonov's apples. Anyone needs sweet and sour. Of course, juicy and hard.
Peel, clean the middle, cut into slices and lay. Like this. Like on a picture.
Then the form is sent to the oven. It is necessary to warm it up to one hundred - one hundred and twenty degrees. And keep the shape for so long that a beautiful blush of roastiness appears on the apples.
Now about Galantine. Here, however, there are options and they depend on your personal preferences and tastes.
You can take fruit jelly. For my taste, it is important that it is not sweet and is similar to the duck "to taste". There is orange or something else, what kind of cranberry….
We had broth “at hand”. We added a little gelatin and carefully, through a strainer, poured apples on top.
First, you need to pour so much that the future galantine only covers the apples, but would not let them float.
After a while, pour out the rest. The task is to achieve a layer so that the apples are completely immersed in this very, still liquid, galantine.
And again you can put it in an oven that is already cooling down. For three minutes. Promotes absorption.
When you take it out of the oven, cool the mold naturally and put it in the refrigerator. Until galantine hardens.
I won't explain it for a long time, just take a look at the picture.
Looks like?
Yes, perhaps, no further words are needed. Go to the stove and ... try it yourself. It's not that difficult.
Angela at the meal!