Duck pate with onion confit

4 servings

150 minutes

The recipe was shared with us by Alexander Kartoshkin, chef of the Irish pub The Michael Collins, a participant of the O2 festival.

Energy value per serving

• Calories: 297.4
• Proteins: 8.8g
• Fats: 19g
• Carbohydrates: 19.6g

Ingredients

• Duck liver: 200 g
• Onion: 230 g
• Garlic: 5 g
• Salt: to taste
• Ground black pepper: to taste
• Jam: 30 g
• Red wine: 100 ml
• Sugar: 30 g
• Butter: to taste

Cooking steps

1. Clean and chop 80 grams of onion and garlic randomly.

   Required ingredients:

   • Onion: 230 g
   • Garlic: 5 g

2. Blend the liver with vegetables until smooth.

   Required ingredients:

   • Duck liver: 200 g
   • Onion: 230 g
   • Garlic: 5 g

3. Then pour the mixture into a vacuum bag and cook in a sous-vide at 60 degrees for 1-1.5 hours.

4. Place in the refrigerator until completely cool for about a day.

5. Slice 150 grams of onion into thin strips.

   Required ingredients:

   • Onion: 230 g

6. Fry until soft in butter.

   Required ingredients:

   • Butter:  to taste

7. Pour with red wine.

   Required ingredients:

   • Red wine: 100 ml

8. Add sugar, salt, and pepper.

   Required ingredients:

   • Sugar: 30 g
   • Salt:  to taste
   • Ground black pepper:  to taste

9. Cook on low heat until all the liquid evaporates.

10. Serve the pâté with onion confit and your favorite jam.

    Required ingredients:

    • Jam: 30 g