Duck Pâté with Confit Onions
⏳ Time
2 hours 30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
This recipe was shared with us by John Smith, the chef of a popular American pub.
Ingredients
- Veal Liver - 7.1 oz
- Onion - 8.1 oz
- Garlic - 0.2 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Jam - 1.1 oz
- Red Grape Juice - 3 fl oz
- Sugar - 1.1 oz
- Butter - to taste
Step by Step guide
Step 1
Peel and chop 80 grams of onion and the garlic into random pieces.
Step 2
Blend the liver with the vegetables until smooth.
Step 3
Transfer the mixture to a vacuum bag and cook sous-vide at 140°F for 1 to 1.5 hours.
Step 4
Refrigerate until completely cooled, approximately overnight.
Step 5
Prepare the confit onions. Slice 150 grams of onion into strips.
Step 6
Sauté in butter until soft.
Step 7
Pour in the red wine.
Step 8
Add sugar, salt, and pepper.
Step 9
Simmer on low heat until all the liquid evaporates.
Step 10
Serve the pâté with confit onions and your favorite jam.
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