Pâté of duck liver and pistacier

Ingredients for Pâté of duck liver and pistacier

Instructions for Pâté of duck liver and pistacier

To prepare the Pâté of duck liver and pistacier recipe, please follow these instructions:

DUP liver pieces dry. Brown them in half of the butter. Pull them off. Came the rest of the butter in the pan. Sauté the onion in it for a few minutes. Com port wine, orange juice and-to be on, and cook the forehead of. Allow the mixture to be cold. Cut the 1/3 of liver pieces into small cubes. Stir the meat with eggs, spices, forehead decoction and cream to a real father. Turn the liver cubes and nuts in Line a 1 1/2 liter. shape with bacon slices, and got half of forcemeat in whole liver pieces on the put, and cover with rest of forcemeat. Smooth the surface with a wet spatula. Cover with tinfoil. Behind the pateen on bottom ovnrille 1 1/2 -1 3/4 hour at 170C. Plug in the, the juice should be clear. Let pateen cool off under a light pressure. Pateen flips out of the mold, sky/fat scraped by, and pateen cut into slices. Garnish with orange or kumquats are small.

For this tasting a fresh salad well.