Duck liver pâté is a delicious French specialty. This creamy and rich-tasting appetizer is perfect for serving during special occasions. Its preparation requires the use of various ingredients, such as duck liver, pork, and veal, gelatin, and a mix of spices. The pâté is then cooked at low temperature for 3 hours, achieving a soft consistency and an irresistible taste. Serve it with fresh bread crostini and a glaze of white wine for an unforgettable tasting experience.
Prepare a dough with flour, salt, butter, 1 egg, and enough water; let it rest for 4 hours
Meanwhile, clean the duck liver and slice it
Chop the veal and pork, and marinate them with white wine, salt, pepper, spices, parsley, and chopped onion
Roll out the pastry in a lined mold
Arrange 3 or 4 slices of lard at the bottom, add the marinated meat, then the liver, and another layer of marinated meat
On top of everything, place slices of lard; fold the edges of the dough to cover the filling
Brush the surface with a beaten egg yolk and make a hole in the center where you will insert a paper funnel and let it bake in the oven for 2 hours
After cooking, let it cool and through the funnel pour in the liquid gelatin
Refrigerate before serving
Mixer ad immersione
Terrina
Padella
Forno
France
