Wild Bird Pâté
⏳ Time
1 hour 25 minutes
🥕 Ingredients
29
🍽️ Servings
11
Description
Wild Bird Pâté
Ingredients
- Sourdough Bread - 2.1 oz
- Raspberry leaves - 3.5 oz
- Fresh Berries - 2.5 oz
- Asparagus - 6.3 oz
- Baby Corn - 5.6 oz
- Romaine lettuce - 1.1 oz
- Chard - 0.7 oz
- Courgette - 5.3 oz
- Turnips - 1.8 oz
- Romaine lettuce - 1.1 oz
- Salt - 0.4 oz
- Vegetable Oil - 0 fl oz
- Canned Baby Beets - 2.8 oz
- Snap Peas - 2.1 oz
- Duck Breast - 5.3 oz
- Quail Egg - 10.6 oz
- Onion - 7.1 oz
- Carrot - 7.1 oz
- Celery stalk - 3.5 oz
- Dried Apricots - 3.5 oz
- Juniper Berries - 0.1 oz
- Pork fat - 4.2 oz
- Ground clove - 0 oz
- Passata Tomato Sauce - 1.1 oz
- Dried Chinese mushrooms - 0.7 oz
- Garlic - 0.4 oz
- Butter - 7.1 oz
- Nutmeg - 0.1 oz
- Chestnut puree - 4.6 oz
Step by Step guide
Step 1
Prepare the duck breast by singeing it with a gas torch and removing the feathers (using tweezers).
Step 2
Prepare the quail by filleting it.
Step 3
Melt the pork fat and sauté the coarsely chopped duck breast and quail.
Step 4
Add the coarsely chopped vegetables (carrot, onion, celery stalk) and sauté together with the meat.
Step 5
Add all remaining ingredients (dried apricots, juniper berries, tomato paste, dried mushrooms, garlic, nutmeg) and simmer on low heat for 30 minutes.
Step 6
Then, pass through a food mill, add the butter, and adjust the seasoning (with salt and pepper).
Step 7
Cool and shape as desired.
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