Recipes: Duck Liver Pate - Foie de Pato al Pedro Ximenez

• Prep Time:1 hour
• Cook Time:15 minutes

 

Tagged:
duck liver pate, foie de pato al pedro ximenez, new year,

Duck Liver Pate - Foie de Pato al Pedro Ximenez - is a delicious appetizer sure to delight your guests for the New Year.

 

Foodie Byte

Ingredients

9 oz. fresh duck liver
1 tablespoon sea salt and water for soaking
1 level teaspoon salt
1/2 level teaspoon black pepper
9 oz. streaky, fresh bacon
9 oz. lean pork
4 tablespoons brandy de Jerez
4 tablespoons Pedro Ximénez Sherry
Pedro Ximénez reduction:
Half a bottle of Pedro Ximénez
Juice of half an orange
1 teaspoon cornstarch
Salt, Pepper

Preparation

Cover the liver with cold water, a few ice cubes and the sea salt.
Place in refrigerator and leave for 2 hours for the blood to soak out.
Drain, dry with kitchen paper, remove any veins, etc. and dice.
Meanwhile, dice the bacon and pork and fry in a lightly greased pan.
After 5 minutes, place the paté on top and fry lightly.
Season, pour over the brandy de Jerez and, when hot, flambé.
Remove from heat and add the Pedro Ximenez.
Stir, leave to cool, then blend.
Transfer the mixture to a sheet of cling film, form into a roll about 1 1/2" in diameter and tie up the ends. Refrigerate for a minimum of 24 hours and a maximum of 8 days.
Pedro Ximénez reduction:
Reduce the Pedro Ximénez to half (about 30 minutes over low heat).
Add the cornstarch dissolved in the orange juice.
Bring to a boil and season.
This sauce can be kept for several months in the refrigerator and can be used for other dishes.
Cut the paté roll into slices using a hot knife.
Place in a bread toast and serve with the sauce.

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