You will need:
- duck liver - 600 grams;
- onion, stock - 3 small bulbs;
- orange 1 pc;
- 1 laurel sheet;
- pinch of nutmeg;
- duck fat or butter - 30 grams;
- Salt, pepper to taste.
For orange jelly:
- 1 large orange;
- Sugar 1 tbsp. l;
- gelatin.
Clean the liver from films and ducts, cut into small pieces so that their thickness is no more than 2 cm.
Look out orange juice and soda the zest. Fold the liver in the juice for 1 hour.
Fry a finely chopped onion on duck fat or butter. Add at the beginning of the frying zest of orange. Well, if you can find the shallot bow, roasted it is very gently combined with the liver.
Drop the juice, dry the slices of liver with a napkin and put it on a frying pan, add a bay leaf and nutmeg. Fry on each side until readiness. Fry liver, salt and spices, as well as fat, remaining after frying, grind the blender. If the fat is left, add the softened (but not melted) butter. Place the pate in ceramic dishes and cool down.
You can decorate plows orange jelly.
For cooking jelly, squeeze juice from oranges. In 150 ml of juice, put gelatin. Stir and leave for 10 minutes for swelling.
Heat juice, but do not bring to a boil, constantly stirring until the gelatin is completely dissolved. Then add sugar and stir. Give a little cool and pour the pate from above. Decorate the slices of orange and leave overnight in the refrigerator.
Other recipes for our chef look at Facebook page.