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.
Calories297.4kcal
Proteins8.8grams
Fats19grams
Carbohydrates19.6grams
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
1
Clean and chop 80 grams of onion and garlic randomly.
- Onion: 230 g
- Garlic: 5 g
2
Blend the liver with vegetables until smooth.
- 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.
- Onion: 230 g
6
Fry until soft in butter.
- Butter: to taste
7
Pour with red wine.
- Red wine: 100 ml
8
Add sugar, salt, and pepper.
- 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.
- Jam: 30 g
