Duck PATE ' 2
Instructions
01294 pâté of DUCK 4 PERSONS INGREDIENTS 150 g duck liver, 150 g veal liver, 150 g butter, 30 g white truffle, 1 slice of onion, 1/2 bay leaf, pepper and salt, 2 tablespoons of cognac and port 2.
Prepare the livers and remove any filaments, cut them into small pieces and let them 10 minutes in a colander under cold running water.
Drain.
In a pan melt the butter over medium roast, seasoned with onion and lauro that then then.
Add livers and bring them to cooking, flavored with pepper and salt.
Pour in the cognac and port.
Passed all, join the fine chopped truffle, stir thoroughly and mix, placed in a special mold.
Once cooled served with PEAR puree.
