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Duck pate

Duck pate

Category: Culinary recipes
Duck pate

Ingredients

Fresh duck 1/2 medium duck
Bulb onions 1 PC.
Sour apple 1 average
Salt, spices, herbal ants taste
Garlic Crush 1 clove
Freshly ground black pepper pinch

Cooking method

  • - Carcass whole duck in a slow cooker for 2 hours. I don't add water at all, in my own juice and fat.
  • - Separate the duck meat from the bones.
  • - Finely chop the onion, add the carcass in a pan, adding a little fat from the pan.
  • - Add pepper, salt and other spices.
  • - Add finely chopped apples, stew everything until vegetables are soft.
  • - Transfer the vegetables to a bowl of duck meat, finely crush with an immersion blender "into dust".
  • - Try to taste, add what is missing. Add a little (1-2 tablespoons) of fat from the pan to soften and smooth the pate.
  • You will see how much more melted fat is left in the pan.
  • As a result, there was not so much ready-made pate.
  • Duck pate

Note

Everyone knows what kind of duck turns out after stewing - there is little meat, a lot of bones and a lot of fat from it too.

So I decided to make pate from stewed duck.
Summary: we don't eat stewed duck. Now I will only cook duck pâté. The onion and especially the taste of the sour apple set off the taste of fatty duck meat very well - it turned out quite tasty and not so fatty.

Bon appetit to all

Merri
A good idea!
 

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