The creamy, aromatic, unusual taste of this paste will be a true discovery for you. Duck meat, cream, cherries in cognac and a few pistachios along with herbs will merge into a real symphony of taste, and you will be a composer and conductor, receiving enthusiastic applause from any, the most sophisticated audience.
Pick your recipe
You will need
-
- For paste
- 1 kilogram of duck breasts
- 1 duck liver
- ½ cup cream
- 1 large raw chicken egg
- 1 teaspoon chopped thyme
- ¼ teaspoon dried ginger
- ½ cup chopped pistachios
- Salt
- pepper
- Cherry
- 250 grams pitted cherries
- ½ cup cognac
- 250 grams of thin strips of bacon
- Bowl with ice
- minced bowl
- meat grinder
- ceramic mold for pastes
- water bath mold
- food foil
- cargo.
Instruction manual
1
Put the cherries to brew in cognac
2
Separate skin and fat from duck meat. Send all the meat to the refrigerator, cool, but do not freeze. 1/3 duck meat cut into small cubes, not more than 0.5 centimeters. Prepare a large bowl of ice and place the minced bowl in it. Pass the duck meat, fat and skin through the meat grinder twice.
3
Beat the egg with salt and pepper.
4
Mix the chilled minced meat, without removing it from the bowl with ice, with chopped duck meat, beaten egg, spices, pistachios, cream and half of the cognac in which the cherry was pickled.
5
Place the minced meat for 4 hours in the refrigerator to marinate the meat.
6
Prepare the paste form. Line it with pieces of bacon so that 5 centimeters of bacon hang on both sides of the mold.
7
Squeeze the cherry.
8
Put 2/3 of the minced meat in the pan. With a teaspoon, make a longitudinal gutter in the minced meat and fill it with “drunk cherry ”. Put the remaining minced meat on top and cover it with hanging strips of bacon. Wrap the entire form in foil.
9
Bake the paste in a water bath in an oven preheated to 180 degrees Celsius for two hours.
10
Remove the paste from the oven, remove the foil and refrigerate. Cover the paste with parchment and press down with a load. Refrigerate for 24 hours.
Before serving, lower the bottom of the mold into a pot of hot water for no more than a minute. Draw a sharp knife along the walls of the mold. Turn the paste into a dish, cut into pieces and leave for 15 minutes. Garnish with thyme sprigs and serve.
note
You can make cherry jelly and pour it on the paste a few hours before serving.
Useful advice
You can prepare this paste a week before the festive dinner and keep it in the refrigerator, wrapped in plastic wrap.