Most people are used to buying duck liver paste in the store. But it turns out that there are many recipes for cooking meat dishes at home.
Material Content:
Classic duck liver pate
A cold appetizer prepared in this way is great on the menu for young children and people who follow the principles of diet.
You will need the ingredients:
- poultry liver - 500 g;
- carrots - ½ pcs.;
- onion - 1 pc.;
- low-fat sour cream - 3 tbsp. l .;
- vegetable oil - 2 tbsp. l .;
- nutmeg - ½ tsp;
- ground black pepper and salt - a pinch.
Walkthrough:
- We clean the vegetables, rinse under water and cut into small squares.
- We release the liver from green and black areas, as well as from films. We wash it, dry it with paper napkins.
- Fry lightly vegetable slices in a frying pan with oil and put the liver here.
- The mass over moderate heat is brought to readiness. Introduce sour cream, spices, simmer for 2 minutes.
- Cool the resulting mixture, grind it with a blender until smooth.
The ready-made paste of duck liver is laid out in containers. It can be stored in the refrigerator for two days, and in the freezer for a month.
The recipe for those on a diet
To prepare a diet and delicious paste from a minimum of products is completely easy even for a novice cook.
Products required:
- duck liver - 400 g;
- onions - 1 pc.;
- table egg - 2 pcs.;
- sour cream with low fat content - 3 tbsp. l .;
- fine crystalline salt - 0.5 tsp;
- nutmeg - 10 g;
- coriander - 10 g;
- ground black pepper - a pinch.
Cooking by the algorithm:
- My liver under cold water, remove the film, transfer to a blender and twist. Add chopped onion and grind again to the state of liquid puree.
- We introduce sour cream, loose ingredients, beaten eggs into the meat mixture. Mix the contents of the dishes thoroughly.
- Pour the resulting mass into a silicone mold, cover with foil.
- We put in the oven preheated to 180 ° C for one hour. After we turn off the fire and let stand for another 10 minutes.
- We cool the meat delicacy, put it in the refrigerator for 10 hours, after which you can use it.
Gentle liver paste is decorated with parsley leaves and served with a light salad of fresh vegetables.
French Dish - Foie Gras
Delicious paste is prepared from the liver of ducks, which are grown in a special way.
Components required:
- duck liver - 500 g;
- shallots - 250 g;
- Provencal herbs - to taste;
- cognac - 40 g;
- olive oil - 3 tbsp. l .;
- spices - optional.
We prepare as follows:
- We clean the liver from films, green veins and rinse under running water. Dip the offal with a paper towel to remove excess moisture, and cut into slices.
- In a saucepan, heat the oil, fry the chopped onion until crusted. Add the foie gras pieces to the vegetable, fry for another 3 minutes. Season with herbs, remove from heat.
- Let the mass cool, pour in cognac, grind twice in a food processor.
- We spread the meat mixture in original forms and put it in the refrigerator for 3 hours. The appetizer is ready.
French pastes are very tasty to use with crispy toasts, which clearly emphasize the tenderness of the meat delicacy.
With mushrooms
We offer a recipe for a delicious cold appetizer, which can be safely served on the table even on a festive day.
Component List:
- duck liver - 500 g;
- champignons - 300 g;
- onion - 2 pcs.;
- butter - 100 g;
- cream - 40 ml;
- refined oil - 50 g.
Cooking method:
- We wash the liver, remove the film, let it dry or dry it with a paper towel. Cut the offal into slices and fry in hot oil until golden brown for 3 minutes. Cool and scroll twice in a blender with cream.
- We wash the mushrooms, cut in any form. We peel the onion from the husk, chop the rings and fry until golden brown. Add champignons to the contents of the pan and fry until mushrooms are ready. Let cool. Grind the mass in a blender.
- Combine the liver with mushrooms and onions. Add spices, add softened butter and knead. We lay out the mass in a container and put it in the refrigerator for 3 hours.
It is not at all difficult to make duck liver pate at home, the main thing is that the products are fresh.
Cooking with Prunes
Liver and prune paste will become a real delicacy on the festive table.
Essential Ingredients:
- duck liver - 400 g;
- prunes - 8 pcs.;
- cognac - 4 tbsp. l .;
- cooking oil - 3 tbsp. l .;
- cream - 2 tbsp. l .;
- spices - optional.
We cook according to the instructions:
- We wash the prunes, soak in hot water for 3 hours. After the designated time, drain the liquid and dry it. Pour prepared dried fruits with cognac and leave for half an hour.
- We wash the liver, remove the film, cut into arbitrary shape and fry in a saucepan for 5 minutes. Put cream in the contents of the dish and simmer for about 15 minutes.
- Cool the mass, grind it in a blender, then introduce the squeezed prunes and repeat the grinding procedure.
- The mixture is seasoned with spices, transferred to a small container and sent to the refrigerator. After 2 - 3 hours, the dish can be consumed.
We spread the loaves of the loaf with paste and decorate with cranberries or sprigs of thyme.
Baked duck liver pate
Not many housewives know that such an appetizer can be prepared not only for several days, but also for a long time.
Required Products:
- duck liver - 1 kg;
- lard - 400 g;
- onion - 4 pcs.;
- carrots - 2 pcs.;
- spices to taste.
The liver pate for the winter is prepared as follows:
- We wash the liver, cut into bars and soak for 2 to 3 hours in cold water.
- Dice the peeled vegetables. Lard cut into pieces.
- Grind carrots, onions, liver and lard in a blender. Season the mass with spices and knead.
- We spread the paste in sterilized jars, leaving 2 cm of free space on top. We put the containers on a baking sheet and send in a cold oven. We set the average temperature, bake the paste for 2 hours.
- After the designated time has elapsed, we take out the cans, roll up the lids processed accordingly, and, turning it over, wrap it in a blanket for cooling.
This appetizer will be ready in 10 days. You can store the paste in a cool place for 8 months.
