Recipe Duck liver pate with gold-leaf jelly : Practical and Delicious

Recipe Duck liver pate with gold-leaf jelly : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Duck liver pate with gold-leaf jelly. You are currently reading Recipe Duck liver pate with gold-leaf jelly : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Duck liver pate with gold-leaf jelly requires 8, cook 8 and serve 8. Caution: allergy Contains gluten, milk, soy, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This very special gourmet duck liver pate is perfect served with small toasts. Edible gold leaf adds an additional element of prestige to the dish.

Ingredients:

14 Ingredients

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  2 tbsp olive oil
  
  
  


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  3 eschalots, finely chopped
  
  
  


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  2 cloves garlic, finely chopped
  
  
  


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  2 tbsp finely chopped pancetta
  
  
  


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  1 tsp finely chopped thyme
  
  
  


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  500g duck livers, cleaned, trimmed
  
  
  


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  2 tbsp vincotto (see note) or 1 tbsp aged balsamic vinegar
  
  
  


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  60ml (1/4 cup) Massel chicken style liquid stock
  
  
  


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  150g unsalted butter, softened, chopped
  
  
  


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  150ml riesling or other sweet wine
  
  
  


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  1 1/2 x 5g titanium-strength gelatine leaves
  
  
  


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  1 sheet edible gold leaf (see note) (optional)
  
  
  


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  Toasts, to serve
  
  
  


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  Cornichons (small sour gherkins), to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Heat olive oil in a frying pan, add eschalots, garlic, pancetta and thyme, and cook over medium heat for 5 minutes or until soft. Add duck livers and cook until pink in the middle. Add vincotto, then stir in stock.
  
  
  


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  Step 2
  
  
  
  
  Process liver mixture in a food processor until smooth, then add butter and process until combined. Season with sea salt and freshly ground black pepper. Spoon into 2 x 375ml (1 1/2-cup) containers and refrigerate.
  
  
  


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  Step 3
  
  
  
  
  Immediately start making the jelly. Bring wine to a simmer in a small saucepan, then remove from the heat. Soak gelatine in cold water for 3 minutes or until softened, then squeeze out excess water and stir into wine until dissolved. Pour immediately over the pates, carefully top with torn pieces of gold leaf (if using) and refrigerate for 4 hours or until set.
  
  
  


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  Step 4
  
  
  
  
  Serve pates with small toasts and cornichons.
  
  
  

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