What is the Duck liver's crash?
Duck liver Pate is a mixture of duck liver, spices, onions, fats such as butter and cream, and sometimes liqueur such as wine, cognac or sherry. The ingredients are cooked quickly in a pan and then grinded in the kitchen robot to spread the paste or whipped cream. The recipe for duck liver pate is very similar to the recipe for foie gras , except that the liver is a duck instead of geese and are generally much cheaper. The resulting pate can be used as a span for biscuits or toasted bread, or can be used in meals such as beef Wellington. The liver must be cleaned and maybe soaked before use. All tissues, pieces of fat, gallbladder and other irregular sections must be removed for liver cleaning. The liver can then be soaked in water or milk for several hours to remove a part of the rough taste and bitterness.
There are several recipes for ducks, but generally begins to melt butter in a pan and fry the chopped onion until they got gold color and butter beginsLo just just a little brown. Duck fat is sometimes used instead of butter. Other ingredients can be added to the pan - garlic, thyme, anise, oregano or even bacon and fried to extract their taste.
When the ingredients are carried out, the liver is added and fried. The liver takes only a few minutes for the liver to cook all the way. If wine or other liqueur is used, it can be added to the pan and the liver is reduced. In the last minute of cooking, a heavy cream can be mixed into the mixture and left to reduce slightly.
The whole mixture is removed from heat and placed in a kitchen robot. Everything is then together to create a very fine paste. The more heavy cream that is added, the lighter this result will be. If a large amount of cream is used, then the last duck liver pate will have almost foam. The finished pate can cool down, then it can be placed in a container and cooled to several hOdin until it is fixed.
When serving, the duck liver can be spread on biscuits, toast or vegetables. It can also be used in meals that require pate or foie gras, such as beef Wellington. However, the Pate is intended for rapid use because it will only maintain a few days in the fridge.