We love duck liver pate very much, so I cook it quite often. It is prepared literally in a matter of minutes, and the next day you will have a wonderful breakfast or snack, a real delicacy.

To prepare duck liver pate at home, prepare the products according to the list. Wash the liver under running water, dry with paper towels, remove excess fat and films. Peel the onion, wash it.

Heat the vegetable oil in a frying pan, dissolve the butter in it. Cut the onion into small cubes, fry it in oil until golden brown.

When the onion becomes translucent, add the liver. It takes just one minute to cook on both sides.

Once the liver changes color, add the wine. Cook for 3-4 minutes, the wine will evaporate slightly. Add all seasonings and salt to taste.

Pour in the cream last. As soon as the cream boils, turn off the gas and let the liver cool slightly.

Transfer the contents of the pan to a blender and blend everything until smooth.

Divide the pâté between the molds and let it cool completely.

Melt the butter in a deep bowl.

Carefully remove any foam from the surface of the oil.

In the same way, carefully scoop up the oil with a spoon and pour the paste over it, try not to catch the serum from the bottom of the bowl. Put the pâté in the refrigerator, the oil will solidify and form a crust on the surface of the pâté, this will not only allow the pâté to be stored longer, but also give it a completely different taste and color.

Serve the finished pate with croutons or just with fresh bread. As you can see, the next day, the homemade duck liver pate ripened under the oily crust and turned pinkish in color.

Duck pate in the culinary world is a homogeneous minced meat, which is not difficult to make at home, and it always turns out to be excellently tasty. In cookbooks, you can find a variety of variations in the preparation of pâtés from any product. The most popular option is from the liver. However, today we will talk about the preparation of the most delicate and fragrant duck meat pate.

It is prepared from any part of the bird, with or without skin. Vegetables and spices are added to the mass to taste, giving the dish a special taste and aroma. Therefore, many recipes differ among themselves in a variety of ingredients and the technology of their processing. And if you change the additional components every time, you can always get a real culinary masterpiece.

Duck pate is served as a cold appetizer. You can serve it on bread toasts, waffle baskets, or just beautifully put it on a saucer. It usually keeps for two or three days. However, this period can be extended up to 10-12 days. To do this, you need to ram it into a jar and pour it with melted fat or butter - these products serve as natural preservatives.

Ingredients:

• Duck - 400 grams (any part)
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Garlic - 3-5 cloves
• Bay leaf - 2 pcs.
• Allspice peas - 3 pcs.
• Butter - 50 grams
• Vegetable oil - for frying
• Salt and pepper - to taste

Cooking:

Wash the duck, remove the internal fat and divide the carcass into parts. Choose the part you want to make the pâté from. In my case, it's the breast. However, you can make a pâté from drumsticks or thighs.

1. So, wash the duck fillet and, if desired, remove the skin. If you want a more fatty snack, then you can leave the peel.

2. Put the meat into the cooking pot, add the peeled onion, a few cloves of garlic, bay leaf and peppercorns.

3. Fill food with water and boil. After that, remove the foam from the surface of the water with a slotted spoon, add a little salt, close the pan with a lid, set the minimum temperature and cook the meat until soft, about 50-60 minutes.

4. Meanwhile, in a heated pan in vegetable oil, pass the chopped onion, carrots and garlic.

5. Fry vegetables until fully cooked and golden brown.

6. When the meat is cooked and the vegetables are fried, pass them through the middle grate of the meat grinder. Do this twice so that the pate is more tender and uniform. You can also use a blender or food processor to grind food.

7. Put butter at room temperature into a pasty mass.

Finally, duck offal began to appear on sale. Chickens were always in bulk, then turkeys began to be sold, and now the turn has come to the duck.

It was to be expected, since duck legs and breasts are now on almost every counter, and the prices for them have become more reasonable than before.

So after buying a package of duck liver, the question of what to cook from it did not even arise. All my family members love and respect, so the same fate awaited the duck.

For the duck liver pate you will need:

• Duck liver. 500 gr.
• Onion. 1 large onion.
• Butter. 100 gr. (Pictured in a jar is farm natural butter).
• Cream 20%-30%. 100 ml.
• Cognac. 50 ml.
• Nutmeg. whole or grated.
• Salt.
• Freshly ground black pepper.
• Vegetable oil for frying. 30 ml.

I would like to say right away that I don’t like the sweetish taste of carrots in pate, so I don’t use it for pate. If you like carrots in pate, then add one small carrot to the list of ingredients, which, when cooked, will need to be grated and fried along with onions.

Cooking duck liver pate.

We wash the duck liver, carefully monitoring the absence of bile from the remnants of the gallbladder. If necessary, carefully cut out all those parts of the liver where the bile has got.

We also cut off the veins and films, if they are available.

Cut the onion into large pieces. The shape and size of the slices do not matter - we cut as convenient.

Heat vegetable oil in a deep frying pan and add onion to it. Season lightly to bring out more of the onion flavor.

On medium heat, fry the onion until transparent and smell of fried onions, after which we send the washed duck liver to the onion. Stir and lightly fry, or rather stew, because the liver will give a lot of juice, along with onions for about 10 minutes.

It is not necessary to fry the liver - you will end up with something tough and dry, so as soon as the liver has changed color, even if it remains slightly pinkish inside, the liver is ready.

Add cognac, stir and evaporate alcohol for a minute.

Pour 100 ml of cream into the liver and three a little nutmeg into the cream - just a little literally a third of the nut, and if you use already ground, then about a quarter of a teaspoon.

Add salt to taste, as well as quite a bit of freshly ground black pepper, more for flavor than for spiciness.

Bring the cream to a boil and turn off the heat under the pan.

We get duck liver in onion-creamy sauce.

We shift the entire contents of the pan into the bowl of a blender with knives. If there is no blender, then the entire contents of the pan must be passed through a meat grinder with a fine mesh at least 2 times.

The liquid part of the sauce that remains in the pan is also sent to the blender bowl, and in the case of a meat grinder, to the container where you turned the liver with onions.

Also, while everything is hot, put the butter in the blender bowl. Or softened butter can be kneaded into an already turned, but still hot pate - this is true for a meat grinder.

Grind the pâté until completely smooth.

We lay out the pate in molds, jars or other dishes where you are going to store it.

If you are going to eat the pate immediately or in the next couple of days, then simply close the molds with the pate with foil or film and put it in the refrigerator.

If you are going to leave the pate to ripen - best of all for 5 days in the refrigerator, then proceed to the next step.

We lay out the pate in jars or molds, which is more convenient for you. Melt the butter in a small bowl. It is melting, no more. The oil should become liquid, but not start to overheat.

In a mold or jar, fill the surface of the pate with melted butter. The thickness of the oil layer is approximately 5 mm. We make sure that the entire surface of the pate is covered with a layer of oil. Pay special attention to the walls of the mold, as well as the protruding parts of the surface of the pate.

Absolutely the entire pate should be under a layer of oil.

We wait until the oil has cooled, trying not to move or shake the molds so as not to damage the oil layer.

After that, when the oil has cooled down and began to harden, we remove the pate in the refrigerator and leave it to ripen for several days, three to five, days is enough.

And, when needed, we take the pate out of the refrigerator and serve it on the table.

Serve with chopped and, best of all, lightly toasted pieces of bread. It is also very appropriate to serve with any liver pate - it wonderfully sets off and complements the taste of the pate.

Don't know what to cook for breakfast? What to make sandwiches with? We suggest you cook duck liver pate at home. The photos in the article are presented so that you have an idea of ​​\u200b\u200bwhat the dish looks like.

Description

Pate is loved by many people. Of course, it does not take five minutes, but it turns out unusually tender and tasty. The pâté can be stored in the refrigerator for up to five days. Therefore, it is often made for any holidays. It is very convenient to spread the pate on a loaf, and you get a delicious sandwich.

First of all, you need to choose the right liver, and then cook. The recipes and tips below will help you manage your time and make a truly extraordinary pâté.

Do not forget that the kitchen is a place where you can and should experiment.

Duck liver pate at home: recipe

Pate can be both high-calorie and dietary. It all depends on your desires and needs. As you can see, there are two options for making pâté. One is more suitable for a festive table, the second - for daily breakfasts.

Ingredients

As it has already become clear, the main product is duck liver. For a family of four, you need to take 1 kg. Before washing it, remove excess fat and bile, which must be cut out very carefully.

If it gets into the liver, then the taste of the dish will deteriorate greatly. Then nothing can be done to fix it.

In addition to the liver, you will need another 1 liter of milk, a little sugar (50 g), salt, a mixture of peppers (ground), nutmeg and 150 ml of dry white wine to add a little acid. From vegetables you will need 2 large onions and one large carrot.

Food preparation

First, the duck liver must be washed well, cut into arbitrary pieces and put in a saucepan. Then pour milk here and put it in the refrigerator overnight. Thanks to this procedure, all excess bitterness will go away.

In the morning, do not rush to work with the liver. First, prepare the roast. Cut the onion into half rings, fry until transparent and add the grated carrots. Don't forget to stir the vegetables.

In the meantime, take the liver out of the milk, dry it. Then put in a pan with onions and carrots. The liver gives a lot of juice, cover and simmer it, stirring occasionally. Salt, pepper to your liking. You can also take nutmeg at the tip of the knife, which emphasizes the taste and originality of the dish. Also sprinkle sugar on the liver.

Then add wine and open the evaporator lid. The liver is stewed for 10-15 minutes, no more. If it is overexposed in a pan, it will become tough and lose its original taste.

When you have prepared everything, you can make duck liver pate. Cooking food at home is quite easy. Of course, you need to spend time, but it's worth it.

The final stage

When the liver and vegetables are fried, additional ingredients are added, you can finish the dish. To do this, twist the mass twice into a meat grinder. Sometimes the liver still became hard. Then it is better to play it safe and twist through a meat grinder three times.

Then transfer the mass into a container and kill it with a blender. To prevent the pate from turning dry, add a little broth or boiled hot water. Beat the mass with a blender until a homogeneous consistency.

Now you have a duck liver pate at home. The recipe is simple and anyone can do it. Transfer it from the pan to a smaller container, cover with a lid and put it in the refrigerator. When it hardens, you can smear on sandwiches.

This pate is perfect for a festive table. When serving, decorate it with herbs, which will emphasize the freshness of the dish.

Additional Ingredients

In addition to wine, you can add other products that go perfectly with the liver. These are cream, thick sour cream and even ryazhenka. Each product adds its own unique taste to the dish.

Chopped herbs, such as cilantro, basil, or parsley, can be added to fried duck liver. Any greens will give the dish a unique, exquisite flavor. The same can be said for garlic. It doesn't need much. One, maximum two cloves is enough. It will emphasize not only the aroma, but also the taste.

Many men love fat pate. It is considered more delicious. Therefore, instead of vegetable oil, you can add chicken fat. When it is melted, then put the liver there and fry according to the recipe.

The second option for cooking chicken liver pate

This method is more suitable for those who do not want to gain extra calories. This recipe is simpler, and the dish is no less tasty. To prepare, take 1 kg of liver, carefully remove the bile, cut and soak in milk overnight. Do everything as described in the previous recipe.

The next morning, cut the liver and put it in a pot of water. Put a whole carrot and onion there. When the broth boils, add salt and pepper to taste. Boil vegetables and liver until tender.

Then remove the products from the broth into an empty container. Chop carrots and onions with a knife. Then blend vegetables and liver with a blender at low speed. Add some broth. Then turn on high speed and beat the mass until smooth. If the liver is dry, you can add more broth. Add liquid as you wish.

You have made a very tasty duck liver pate at home. The recipe for this option is also simple and every housewife can easily cope with it.

Of course, you can add your favorite spices, seasonings and herbs. Then the dish can be called author's and unique.

Like any product, you need to know how to choose the right liver in order for the dish to exceed your expectations. First of all, you need to pay attention to the decoration of the showcase. If it is clean and well-groomed, this is a plus for the seller. Look not only at the price tag, but also at the expiration date. If the dates are not set, this is a risk for the buyer.

Look at the bile ducts. Sometimes they are very dirty, which indicates that the duck was old. Accordingly, it is quite difficult to put such a liver in order. Moreover, it will fry and cook for a very long time.

Pay attention to the color of the liver. If it has yellowish, greenish, orange hues, then the bird was sick or ate artificial additives that help it grow faster.

A sticky liver means the product is gone. Better not buy it, because it will not lead to anything good. If you have paid attention to all the above tips, then you will not have problems choosing a liver.

Conclusion

We looked at two ways to cook duck liver pate at home step by step, what other ingredients can be added to make the dish more spicy, fragrant and original.

If you cook with a good mood, you will get a very tasty pate. Experiment and give pleasure with your culinary skills not only to household members, but also to guests.