Duck liver pate with fennel and mushrooms

Duck liver pate with fennel and mushrooms

Category: Meat dishes

Ingredients
Duck liver	600 g
Fennel	2 onions
Bulb onions	1 onion
Carrot	1 PC
Mushrooms (I have dried porcini)	Handful
Cognac	2 tablespoons
Egg (optional)	4-5 pcs
duck breast	One

Cooking method

• Finally, the fennel is tied into the bulbs !! And you just need something with him stir up cook ..
• 
• Soak dried mushrooms with a glass of boiling water or cut the mushrooms into quarters
• 
• I always make pâtés with animal fats and use neither vegetable nor butter. So we take either a piece of bacon, or duck / goose skin and fry until the cracklings, wait, don't eat the cracklings !!! We will need them))
• Add randomly chopped fennel bulbs, onions and carrots.
• 
• After five minutes, add mushrooms, liver and duck fillet, cut it into thin strips. Salt and pepper (preferably white) to taste.
• Fry over high heat.
• 
• After 5-7 minutes, reduce the heat and simmer for another 15 minutes. Add the top of the fennel or your favorite greens, pour in the cognac, and after a couple of minutes turn off the stove.
• 
• Then we act according to the circumstances. If the pate is served for breakfast, then we twist it twice in a meat grinder, put it on foil, form a sausage and in the refrigerator.
• If the pate is intended for filling in puff pastries (like mine today), then we scroll once and add boiled eggs.
• 
• You can also put it on bread, sprinkle with cheese and garlic and bake hot sandwiches.

The dish is designed for

800 grams

Time for preparing:

Hour

Cooking program:

Pan

Note

You can cook pâté from onions, carrots, dried apricots and orange pulp, cognac is a must)))

the last photo upside down, I post it from the tablet, he sometimes makes a fool

Success to all)))

Jeanne, such a delicious story! I do not have (and do not expect) duck liver, but we sell duck meat in "Myasnov". Can you do the same beauty with meat? Or is all the relish just in the liver?

[Tatyana]

Tatyana, here I am ......, thanks !!! I also added duck meat. In the form of fillet from the breast. Now I will urgently fix it !!! Duck liver is sold both in Lenta and Globus, it seems to me that these chain stores are in all cities. It can be easily replaced with turkey liver or even beef liver)))

I like stewed duck, which means I should also like duck pate))) Before the "Ribbon" I - "like walking to Beijing", and "Myasnov" is next))) You provoked me ...

[Tatyana]

Tatyana, well then you have to run to the store)) success

Zhannochka, well, beauty .. well, just a fantasy about the deliciousness of a dish from mnu is off scale! licked the monitor and (out of grief ... out of despair ...) went to chew potatoes

true with bacon

[Irina]

Irina, I can eat it, this potato, 24/7 without anything. If only someone cleaned and fried ...

and lard from my Vietnamese pig, on Antonovka and pumpkins grown ... today I broke a three-liter jar .., tried to rinse, but only cut myself all over. So did damage to the reserves

And we love pies very much. I do them a lot. Very comfortably)))

The recipe for pate sunk into the soul, as I saw! And the message about the Vietnamese pig in general plunged into amazement! Do you manage to grow them in the country or on your own farm?

Take care of your pens, that year I chopped the handle with a blender like that, I still clean it up ...

[Rada-dms]

Rada-dms, I was given two hogs that year by accident. I had to grow up. And they lived with us until spring. All had no time to "deal with" them. Once again, I’m unlikely to run pigs, although the Vietnamese are very clean. Not my topic.Here are the birds - yeah)))) here I "gourmet", from pies to goose kebabs. Well, eggs, of course, are also a plus in their favor)

we consider a village and plots of acres of 20 each. So we cut four hundred square meters under the poultry yard. There is enough space for everyone, both turkeys and water trunks

today I broke a three-liter jar .., tried to rinse, but only cut myself all over. So did damage to the reserves

poor thing .... sorry of course. but do not worry - where it departed, there it arrived! With such a diligent hostess as you can handle everything.

[Irina]

Irina,

[Zhannochka]

Zhannochka, yes, I’m all beautiful mulberries, I don’t appreciate the super simple taste, although I really respect pates - neither fennel, nor ducks with their liver, nor even mushrooms, nouuuu

Jeanette, everything is great. I respect fennel in bread, but not very much. Although I never put it in the pate. You have no doubt that this is delicious. And pies with such a pate, I would have eaten these with pleasure. Nobody would have pulled it by the ears)

[Tatyana]

Tatyana, well then you have to run to the store)) success

Zhanna, thank you very much for the recipe I made the pate with duck breast, it turned out very tasty

[Tatyana]

Tatyana, I am very glad that the pate was a success)))

Added Saturday 25 Jun 2016 11:51 PM

Angela, it's good that I baked them and dumped rushed off on business. When they returned and the trail was gone, so it turned out to refrain)))

no fennel, no ducks with their livers, not even mushrooms nouuuu

And how to live then .....

Added Saturday 25 Jun 2016 11:54 PM

... I respect fennel in bread, but not very much.

And I just fry in quarters in a grill pan and pop in tons ...

And how to live then .....

with kvass