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Duck pâté

Cold cuts
Cook time: 0 min.
Servings: 1

Ingredients for Duck pâté

1Duck breast
150gWhite Coneflower
2dl, round grain milled
2tbspChopped tarragon
2tbspPistachio kernels
250gDuck liver

Instructions for Duck pâté

To prepare the Duck pâté recipe, please follow these instructions:

Brown the rice in the butter and add the water. Let them simmer for 40 mins and stir well along the way. Refrigerate them half of andeleveren blended together with salt, pepper, white, cornflower and the cooked rice. The rest of the liver chop coarsely with a knife. Chop the onions finely grate the Pecorinoen and mix everything with liver mousse with pistachio nuts and chopped tarragon. Turn the coarser liver pieces in. Remove the skin from the duck breast, and cut it into small chunks. Grate them well on a dry pan with salt and pepper at really good heat for 5-6 mins. At the very end add the honey. Cool it a bit and mix it with the rest of the forcemeat. Let the mixture stand and rest on ice an hour. Stir it so thoroughly and pour into small bowls. Set the cups in a baking pan with water in the bottom by 180 ° in 45 min. Tag record owners out and let them stand a day before they serve with good bread. Like with an accessory of toasted bread and creamy cheeses and fruit.