Plate of Pâtés
⏳ Time
3 hours
🥕 Ingredients
24
🍽️ Servings
8
Description
A plate of various pâtés, perfect for sharing with friends or enjoying as a gourmet appetizer. This selection includes chicken liver pâté, smoked salmon pâté, and a tangy vegetable pâté, all served with fresh baguette slices and pickles. Ideal for gatherings or a special occasion, this dish is inspired by classic American flavors.
Ingredients
- Chicken Liver - 10.6 oz
- Hot smoked pink salmon - 1 piece
- Duck carcass - 1 piece
- Butter - 1.8 oz
- Carrot - 5.6 oz
- Onion - 2.8 oz
- Port Wine - 12 fl oz
- Heavy cream - 5.6 oz
- White bread - 2.1 oz
- Gelatin - 0.5 oz
- Water - 3 fl oz
- Pistachios - 3.2 oz
- Semi-soft cream cheese - 8.8 oz
- Sour Cream - 8.8 oz
- Duck Fat - 5.3 oz
- Shallot - 1.4 oz
- Garlic - 2 cloves
- Rosemary - 2 sprigs
- Thyme - 3 sprigs
- Orange zest - 0.5 oz
- Nutmeg - to taste
- Leek - to taste
- Sugar - to taste
- Salt - to taste
Step by Step guide
Step 1
Place the duck carcass with any leftover meat in a pot, bring to a boil, and simmer for 2 hours, skimming off the foam. The broth can be used for another dish.
Step 2
Sauté the chicken liver in butter until fully cooked, then remove from heat and let cool.
Step 3
Chop the carrot and onion randomly and sauté them in butter. Add 60 ml of port wine, let it evaporate, then pour in the cream, add bread, nutmeg, salt, and sugar to taste. Leave it on medium heat for 15 minutes, stirring occasionally.
Step 4
Soak the gelatin in cold water and let it swell. Add a tablespoon of gelatin to the saucepan with the vegetables, stir, and turn off the heat. Add the egg white to the cooled vegetables.
Step 5
Chop the pistachios finely, but not to a powder. Remove the skin and bones from the mackerel, break the flesh into small pieces, and add it to the pistachios. Also, add the cream cheese and sour cream, and mix thoroughly. Transfer the rillettes to a suitable container, garnish with pistachios and green onions, and refrigerate.
Step 6
Melt the duck fat in a small saucepan over low heat, adding a few sprigs of thyme and rosemary, unpeeled garlic, and chopped shallots. Let it simmer for half an hour to allow the fat to absorb the flavors.
Step 7
Pour the remaining port wine into a saucepan and reduce it by two-thirds over medium heat. Add 50 grams of sugar and the orange zest, simmer for 5 minutes, then add the remaining soaked gelatin. Turn off the heat, strain through a sieve, and let it cool.
Step 8
In a blender, puree the cooled liver and vegetables until smooth. Transfer the pâté to a clear dish, smooth the surface, and pour over the cooled port wine. Place in the refrigerator.
Step 9
Remove all the meat from the cooked duck, along with any leftover skin, and place it in a blender.
Step 10
Pour the strained duck fat over the meat, season with salt, and blend. The rillettes should be uneven, with chunks of meat. Transfer the rillettes to a serving dish and cool in the refrigerator.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.