Baked duck liver pate

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Cut the chicken fillet into pieces and fry in butter until half cooked. Do the same with the liver. Both the meat and liver should remain pink and juicy inside. You can take chicken liver if you couldn’t find duck liver. Place the fried meat and liver in a blender. Add salt, pepper, thyme.

2. STEP 2

   

   Then fry the finely chopped onion in this frying pan until transparent, without browning. Add cognac to the pan and simmer for a couple of minutes. Then add the contents of the pan to the remaining ingredients in the blender. Add cream at room temperature. You can add more than 100 ml. Be guided by your feelings.

3. STEP 3

   

   Using a blender, thoroughly grind the contents. Then you can rub the pate through a sieve, I didn’t do this because it already had a delicate, creamy structure.

4. STEP 4

   

   In principle, at this stage the pate is ready and you can put it in molds and put it in the refrigerator. But I also baked it in a water bath in the oven at 150 degrees for about an hour. Place the molds in a container with water and cover with foil.

5. STEP 5

   

   After baking, let it cool and pour over melted butter. I put it in the refrigerator to steep. Don't skimp on the oil, I didn't add enough, the layer should be thicker))

6. STEP 6

   

   Tada-there! Yummy)) It’s simply unrealistic with lingonberry jam!

Comments on the recipe

bytenkonn

23.12.2023

4.8

But I only know the recipe for chicken liver pate. It turns out delicious.

Artesiana

23.12.2023

4.7

Great, I didn’t think of baking it, I just made pate, like this

Irisha

23.12.2023

4.6

The recipe is super, it’s just a pity that we don’t sell duck liver, you’ll have to cook it the old fashioned way with chicken

Shura

23.12.2023

5

Of course, Anka, such a set of products cannot create something else, it’s really delicious))) What does such a layer of oil do? Does it then harden? You can squeeze the whipped butter out of the pastry bag into a pyramid and pour over the sauce))) With lingonberry sauce - such a bliss of taste! I ate store-bought duck pate, and I will say that it has a very delicate and pleasant taste! And there is never enough of it! Here is the first snack for February 23)))

Anka

23.12.2023

4.9

Shura, a layer of butter protects the pate from weathering, although it flies away faster than this happens) And yes, the combination with berry jams is incredible, just death to a gourmet))

Anka

23.12.2023

4.7

It is also possible with chicken, although of course with duck the taste is more delicate, closer to foie gras, but the lack of ingredients should not stop the cook) I sometimes cook quite complex dishes from a very simple set of products, the main thing is imagination and desire)

Anna

23.12.2023

4.7

Interesting recipe, I often cook various pates, now I’ll try the duck one!!!