duck pâté with Grand Marnier and truffle
Prepare a few things for use, the 'mise en place' as it were... Soak a handful of dried sultanas in a glass of Grand Marnier. Beat 2 eggs. Take a coffee grinder and grind a few juniper berries very finely with a few pieces of cloves. Bring the poultry stock to the boil and pour in the cream. Mix with the agar agar, stir well and allow to reduce for 2 minutes. Leave to cool to lukewarm. Cut the truffles into a fine brunoise. Now chop the shallots and fry them with the crushed garlic in a few spoons of duck fat. Add finely chopped chicken livers and fry until the blood has disappeared. Put in a cool place. Remove the meat and skin from the duck legs in confit. Remove the fat from the duck breast and cut the meat into large pieces. Combine the two and mix them either in a meat grinder, but a few times and finally with the finest disk. In this case, the meat was ground in the large bowl of a food processor. What we want is a very, very fine texture, without lumps. Add the cooled chicken livers with onion and mix again until finely homogenised. Now put the preparation into a large, deep stainless steel mixing bowl. Add while you are mixing well: the beaten eggs, the soaked sultanas with the Grand Marnier. Don't worry for the children, the alcohol will evaporate in the oven. Then: the finely chopped truffles and the cooled preparation of poultry stock with cream. Finally, the spices: mace, nutmeg, pepper, salt and ground juniper berries with cloves.
ingredients - info 2 duck legs confit 1 fresh duck breast 200 g chicken livers duck fat 3 truffles with the juice Grand Marnier dried raisins 3 shallots 4 garlic cloves 2 eggs
Spray a terrine with olive oil and drape the slices of Parma ham overlappingly in it. Spoon the meat preparation into the terrine and shake it well, so that there are no air holes at the edges. Cover with the ends of the ham and, if necessary, put another slice or two on top. Now put the terrine au bain-marie in the oven, preheated to 185°C. Allow one and a half hours and then check with an awl whether the pâté is sufficiently cooked inside. Now comes perhaps the most important thing for a successful pâté: remove the lid from the terrine, close it with foil and put a very heavy weight on it. Store in a cool place and leave to rest overnight. Then remove the weight and put the terrine in the fridge. Do not touch it! Leave for at least 2 days before eating. Bon appetit!

duck pâté with Grand Marnier and truffle

olive oil 10 cl cream 25 cl poultry stock pepper and salt clove powder nutmeg juniper berries mace 4 g agar agar Parma ham
Making pâté is a 'dirty' job, but in itself it is not that complicated. The result, however, is usually worth the effort. Your guests will be full of admiration for your cooking skills. There is often pork fat and/or pork meat in a pâté. Not that I have anything against that, but here, for the filling, I have chosen only duck and poultry products. The only exception: the Parma ham to protect the outside. Of course, there are variations on this preparation. Those who like to see chunks in their pâté, do not need to mix the meat into a pulp or put in whole pieces of, for example, the confit of the legs. Traditionally, port wine is used in this preparation and not Grand Marnier. You can also add soaked pistachios for even more class.
Creative Cooking
Belgian Cuisine

menu

taste and tradition

the fiery passion
Prepare a few things for use, the 'mise en place' as it were... Soak a handful of dried sultanas in a glass of Grand Marnier. Beat 2 eggs. Take a coffee grinder and grind a few juniper berries very finely with a few pieces of cloves. Bring the poultry stock to the boil and pour in the cream. Mix with the agar agar, stir well and allow to reduce for 2 minutes. Leave to cool to lukewarm. Cut the truffles into a fine brunoise. Now chop the shallots and fry them with the crushed garlic in a few spoons of duck fat. Add finely chopped chicken livers and fry until the blood has disappeared. Put in a cool place. Remove the meat and skin from the duck legs in confit. Remove the fat from the duck breast and cut the meat into large pieces. Combine the two and mix them either in a meat grinder, but a few times and finally with the finest disk. In this case, the meat was ground in the large bowl of a food processor. What we want is a very, very fine texture, without lumps. Add the cooled chicken livers with onion and mix again until finely homogenised. Now put the preparation into a large, deep stainless steel mixing bowl. Add while you are mixing well: the beaten eggs, the soaked sultanas with the Grand Marnier. Don't worry for the children, the alcohol will evaporate in the oven. Then: the finely chopped truffles and the cooled preparation of poultry stock with cream. Finally, the spices: mace, nutmeg, pepper, salt and ground juniper berries with cloves.
ingredients - info 2 duck legs confit 1 fresh duck breast 200 g chicken livers duck fat 3 truffles with the juice Grand Marnier dried raisins 3 shallots 4 garlic cloves 2 eggs
privacy policy
Ingredients Directions
Spray a terrine with olive oil and drape the slices of Parma ham overlappingly in it. Spoon the meat preparation into the terrine and shake it well, so that there are no air holes at the edges. Cover with the ends of the ham and, if necessary, put another slice or two on top. Now put the terrine au bain-marie in the oven, preheated to 185°C. Allow one and a half hours and then check with an awl whether the pâté is sufficiently cooked inside. Now comes perhaps the most important thing for a successful pâté: remove the lid from the terrine, close it with foil and put a very heavy weight on it. Store in a cool place and leave to rest overnight. Then remove the weight and put the terrine in the fridge. Do not touch it! Leave for at least 2 days before eating. Bon appetit!

duck pâté with

Grand Marnier

and truffle

olive oil 10 cl cream 25 cl poultry stock pepper and salt clove powder nutmeg juniper berries mace 4 g agar agar Parma ham
Making pâté is a 'dirty' job, but in itself it is not that complicated. The result, however, is usually worth the effort. Your guests will be full of admiration for your cooking skills. There is often pork fat and/or pork meat in a pâté. Not that I have anything against that, but here, for the filling, I have chosen only duck and poultry products. The only exception: the Parma ham to protect the outside. Of course, there are variations on this preparation. Those who like to see chunks in their pâté, do not need to mix the meat into a pulp or put in whole pieces of, for example, the confit of the legs. Traditionally, port wine is used in this preparation and not Grand Marnier. You can also add soaked pistachios for even more class.
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion