Duck pate with onion confit

Name: Duck pate with onion confit
Total time: 2 h 30 min
Yield: 4
Ingredients: Duck liver 200 g; Onion 230 g; Garlic 5 g; Salt 0 to taste; Ground black pepper 0 to taste; Jam 30 g; Red wine 100 ml; Sugar 30 g; Butter 0 to taste

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

CaloriesProteinsFatsCarbohydrates

297.4

kcal

8.8g

grams

19g

grams

19.6g

grams

Ingredients

4servings

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:
1. Onion: 230 g
2. Garlic: 5 g

2
Blend the liver with vegetables until smooth.
Required ingredients:
1. Duck liver: 200 g
2. Onion: 230 g
3. 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:
1. Onion: 230 g

6
Fry until soft in butter.
Required ingredients:
1. Butter: to taste

7
Pour with red wine.
Required ingredients:
1. Red wine: 100 ml

8
Add sugar, salt, and pepper.
Required ingredients:
1. Sugar: 30 g
2. Salt: to taste
3. 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:
1. Jam: 30 g

Duck pate with onion confit

Similar recipes