Recipe "Pate quail and duck confit ventricles":
- 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
Number of servings
The complexity of cooking
Step by step recipe for cooking
Chicken ventricles boil in salted water until tender.
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.
In a blender ready to break through the ventricles, quail meat and chicken livers until smooth.
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.
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.
On a plate put the hay of vegetables and 3 eggs.