I found this wonderful recipe on the site FXCuisine. Delicate duck liver pate is a very tasty snack. Buying foie gras raw is much cheaper than already in finished form. In addition, it can be prepared at your own discretion. This recipe is simple and very good.
- 1 whole duck liver
- 4 dates
- 4 pieces dried apricots
- 7-8 pistachio nuts
- 7-8 almond nuts
- 7-8 hazelnuts
- sea salt
- 50 ml of whiskey
To begin with, chop the seedless dates and dried apricots, not very finely. Chop the nuts a little. In a bowl, pour whiskey all together, cover with cling film and send to the refrigerator.
We take the liver. We cut a vein that connects 2 parts of the liver and a small yellow spot at the junction — bile. If this is not done, you can spoil the whole dish, because it is because of a small amount of bile that the whole dish is bitter.
Cut the liver into strips of a little less than 1 cm. Salt and pepper. We spread 2/3 in a baking dish so that in the center you can fold dried fruits with nuts.
Completely cover the remaining pieces.
We close the form with a lid. We put on a baking sheet, pour water into it and cook at 60-80C for 30 minutes.
We get it. A lot of fat will appear on the surface. Its visible part is carefully removed with a spoon. You should not throw it away, we will still need a part, it is very tasty. It can also be added to the soup.
Now you need to leave the liver under the wick. Cover the form with cling film and press: a form with water, a bag of pebbles or whatever you can think of.
Under the wick, leave the liver for 2 hours in the refrigerator. Then remove the wick, lightly fill the foie gras with the remaining fat, this prevents rancidation.
Cut the terrine into 1 cm slices, spread on toast and salt a little. Done.
To begin with, chop the seedless dates and dried apricots, not very finely. Chop the nuts a little. In a bowl, pour whiskey all together, cover with cling film and send to the refrigerator.
We take the liver. We cut a vein that connects 2 parts of the liver and a small yellow spot at the junction — bile. If this is not done, you can spoil the whole dish, because it is because of a small amount of bile that the whole dish is bitter.
Cut the liver into strips of a little less than 1 cm. Salt and pepper. We spread 2/3 in a baking dish so that in the center you can fold dried fruits with nuts.
Completely cover the remaining pieces.
We close the form with a lid. We put on a baking sheet, pour water into it and cook at 60-80C for 30 minutes.
We get it. A lot of fat will appear on the surface. Its visible part is carefully removed with a spoon. You should not throw it away, we will still need a part, it is very tasty. It can also be added to the soup.
Now you need to leave the liver under the wick. Cover the form with cling film and press: a form with water, a bag of pebbles or whatever you can think of.
Under the wick, leave the liver for 2 hours in the refrigerator. Then remove the wick, lightly fill the foie gras with the remaining fat, this prevents rancidation.
Cut the terrine into 1 cm slices, spread on toast and salt a little. Done.
