Duck Pate Recipe
Duck Pate is a yummy and exquisite French appetizer. There is not a better dish to start your dinner with! Here is a good Duck Pate recipe!
Ingredients
12 tablespoons unsalted butter, divided
2 teaspoons Dijon mustard
Tabasco sauce
1 small onion, minced
1 clove garlic, pressed
1/2 pound chicken livers
3 tablespoons brandy
1 duck liver
2 tablespoons lemon juice
1 cup chicken stock or canned chicken broth
Salt and pepper
1/4 pound boiled ham, diced
4 hard cooked eggs
1/2 cup pecans finely ground
1 cup duck meat, roasted
Directions
Line individual brioche tins or large muffin tins with fluted paper baking cups.
Melt 2 tablespoons of butter in a small skillet.
Add the onion and saute until soft.
Reserve.
Simmer the chicken livers and duck liver in the chicken stock for 5 minutes.
Drain.
Puree the onion, chicken and duck livers, hard cooked eggs, duck meat, mustard, 6 drops of Tabasco sauce, garlic, brandy, and lemon juice in a food processor or blender for 3 minutes or until absolutely smooth.
Force the pate through a sieve to remove all fibers.
Season to taste with salt and pepper.
Add 10 tablespoons of butter and puree until completely blended.
Add the diced ham.
Fill the cups with the pate.
Refrigerate overnight.
Unmold the pates on individual small plates.
Top with the finely ground pecans.
Melt 2 tablespoons of butter in a small skillet.
Add the onion and saute until soft.
Reserve.
Simmer the chicken livers and duck liver in the chicken stock for 5 minutes.
Drain.
Puree the onion, chicken and duck livers, hard cooked eggs, duck meat, mustard, 6 drops of Tabasco sauce, garlic, brandy, and lemon juice in a food processor or blender for 3 minutes or until absolutely smooth.
Force the pate through a sieve to remove all fibers.
Season to taste with salt and pepper.
Add 10 tablespoons of butter and puree until completely blended.
Add the diced ham.
Fill the cups with the pate.
Refrigerate overnight.
Unmold the pates on individual small plates.
Top with the finely ground pecans.
