Duck pate
A smooth mass of duck liver and meat with onion, cognac and cream, pinkish-brown and tender, with a rich meaty taste, spread on toast and baguette.
Duck pate is a smooth or slightly grainy mass of duck liver and meat sauteed with onion, garlic and butter, finished with cognac, port or Madeira, spices and cream to a paste-like consistency, pinkish-brown, tender, with a rich meaty taste and a light sweetish note. It is spread on toast and baguette, served with onion confiture, cornichons and lingonberry.
Calories, proteins, fats and carbohydrates per 100 g of product
Duck pate, Raw: Calories 319.0 kcal, Proteins 14.2 grams, Fats 28.0 grams, Carbohydrates 1.5 grams per 100 g of product.
Recipes with this ingredient
Beef Wellington is a famous British New Year's dish. Prepared using the technology of the eternal competitors of the English - the French. There is a legend according to which the classic French meat in dough, or filet de boeuf en croûte, was rethought by the cook of the victor of the Battle of Waterloo Arthur Wesley (by the way, an Irishman, but this is irrelevant), who later became the first Duke of Wellington. It is more logical to assume that this dish was simply named in honor of the national hero , along with several hundred streets in different cities of Great Britain and even an entire city - the capital of New Zealand, Wellington itself. If the history of beef Wellington is confusing, the recipe is not. To cook beef Wellington , you will need time and patience, but the result is worth it.
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