Duck pate with pickled liver

Category: Meat dishes

Kitchen: french

Ingredients
Duck about 2 kg	1 PC.
Minced meat (I have veal)	500 gr.
duck guts (heart, liver, navel)	from 1 duck
goose liver (ideally the same as foie gras)	2 pcs.
eggs	2 pcs.
fried wild mushrooms	200 gr.
medera (I have a mixture of brandy + red wine)	80 ml in pate + for pickling
spices to taste (I have salt, black pepper, cardamom, nutmeg)	taste
pork fat in case the duck is not fat	100 g
honey for marinade	2 tsp
onions, carrots, celery, etc. for the broth	by eye
garlic	1 prong

Cooking method

This is one of the simpler recipes for French meat pâtés. Its only difficulty is to withstand its allotted time and not gobble it up earlier. Like most meat pates, it ripens and the longer it ripens, the tastier it becomes.
So.
Clean the goose liver of all unnecessary things, rinse. Make longitudinal cuts in it. Mix spices, honey and Madeira and pour over the liver so that it is completely covered. Leave to marinate longer. Ideally at night.
Cut the duck into parts and cut off all the meat from the bones. Cut off excess fat separately. We will melt it to preserve the pate. My duck is very fat, so some of the fat went into minced meat instead of bacon, and some was for melting.
We try to chop the duck bones smaller. We fill them with 1 glass of water, add carrots, onions or other aromatic vegetables, lavrushka, allspice and set to cook like in jellied meat. There are two options here. In some sources, it is proposed to fill the bones with a large amount of water, boil the broth, and then, after filtering, evaporate it until thick. Or, as I have indicated, immediately pour a small amount of water. A pressure cooker is perfect for us. When the broth is ready, we look at its amount. It should be about 100 ml. If there is more, then put it on the fire, pour it into a small container and evaporate a little. This broth will go to our mince.
Then everything is very simple - duck meat, a little duck fat or pork fat, duck offal, minced veal - we punch it in a blender until smooth and tender. (In prehistoric times, the ethno was supposed to be cut with a knife, and then wiped through a sieve).
Introduce the eggs into the finished mass and punch again. Then adding fried mushrooms to the minced meat. We knead.
Grind the garlic in a mortar with salt and cardamom, mix with Madeira. Then add Madeira a little bit into the paste and stir the broth actively. The liquid should be completely absorbed.
Well, then everything is simple.
We take a ceramic form for pates. Lubricate it with oil. You can lay it out with a thin layer of pork fat (but the pate is so fatty, so I don't like this option). Fill up to half with minced meat, put the marinated liver on top, cover with the other half of the minced meat and tamp well. It is advisable to hit the table several times with the form so that the future pate will be condensed.
We wrap the form on top with foil. Take a deep baking sheet, place the mold in it and pour water into the baking sheet so that it overlaps 1/2 the height of the mold. We put in the oven at 180 degrees for about 1.5-2 hours.
We determine readiness in two ways: First, the edges of the pate begin to move away from the form. Second, when pierced, light juice flows out. Do not overdo the pate, or it will be tough.
We take out the form from the oven. We put a plate for oppression on top and put something heavy on top. I put a 3-liter jar of jam.))))) In this form, this pyramid stands until the pate has cooled completely, or better at night.
And the final touch: We melt duck fat in any convenient way. Fill the chilled pate with it completely, in several layers. We put the pate in the cold and forget about it for a week. I made my pate on December 30th, we ate it last night.
Fat is easily peeled off with a knife before serving. The edges of the mold must be warmed up with a hairdryer, after which it will easily pop out onto the dish.