Pate quail and duck confit ventricles

Recipe "Pate quail and duck confit ventricles":

Pate quail and duck confit ventricles

Ingredients

  • cuttlefish ink - 1 g
  • Gelatin - 3 g
  • Eggplant - 20 g
  • leek - 20 grams
  • carrots - 10 g
  • chicken ventricles - 200 g
  • onions - 100 g
  • chicken liver - 200 g
  • butter - 50 g
  • carrots - 60 g
  • vegetable oil - 35 g
  • cream 38% - 50 g
  • quail meat - 100 g
  • apple juice - 100 ml

cooking time

30 minutes

Number of servings

4

The complexity of cooking

secondary

Kitchen

author

Step by step recipe for cooking

Step 1

Chicken ventricles boil in salted water until tender.

Step 2

In vegetable oil fry the quail meat with the onions and carrots, add the butter and the chicken livers and the ventricles confit, simmer until tender.

Step 3

In a blender ready to break through the ventricles, quail meat and chicken livers until smooth.

Step 4

The resulting paste to cool and then formplow in the form of eggs. Finished eggs 5-6 times lower in the apple juice with the gelatin to form a glaze. As a result, should get a real glaze, like a quail egg shell.

step 5

To make hay of vegetables finely chopped straw from the skin of the eggplant, leek, carrots. Fry in deep fat and get thin crispy straw.

step 6

On a plate put the hay of vegetables and 3 eggs.

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