Pâté of liver of duck meat

2_06046 pâté of Duck LIVER MEAT INGREDIENTS for 4 PEOPLE 1 kg veal mincemeat, 1/2 kg of pork, minced meat 200 g Goose liver, type mi-cuit, 50 ml of cognac, 2 eggs, 1 bottle of creamed mushrooms, salt, pepper.

For the sauce: 100 ml of vinegar.

For the Compote: 1/2 kg apples, 50 g butter, 3 tablespoons sugar, zest of lemon, 100 ml of white wine.

Peel the apples, cut them into four parts, remove core and cook with wine, zest, butter and sugar, until they are tender.

Drain well and mash to a puree.

Mix the two types of meat with beaten eggs, cognac and cream of mushrooms; pepper, but very little salt.

Roll out the preparation on aluminum foil, spread the liver in the Center and wrap it up by giving her the form of a roll.

Cook in the oven at medium temperature, for 45-50 minutes and keep aside the cooking of the meat sauce.

Now prepared the sauce: Cook the vinegar down the Middle, add the sauce by cooking the meat, salt and pepper.

Serve the meat with the sauce and Apple Compote.