Duck pate with prune cream

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Ingredients:

 

  • Duck liver 305gr
  • Prunes 121gr
  • Port sauce 10gr
  • Borodino bread 150gr
  • Sunflower seeds 5gr
  • Spices for pastrami 1gr
  • Sea salt 1gr
  • Bulb onions
  • Port wine
  • Vegetable oil
  • Butter

 

 

Recipe:

 

Prepare duck liver and fry with vegetable oil and onions. Then puree it with butter, using blender. Soak prunes in boiling water, puree using blender.

Serve, spreading pate, put prune cream beside. Decorate with sunflower seeds, spices and pour steamed port wine on it.  Add some toasted bread on the side.

 

Recipe: Uilliam Lamberti, Georgy Troyan

 

 

Tags: duck

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