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1 Duck Liver Pate with Pedro Jimenez

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Duck Liver Pate with Pedro Jimenez

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Ingredients

750 g

Orange Jelly Topping

  • 4 slice orange, finely sliced
  • 1 tsp vegetable stock concentrate
  • 150 grams water

Duck Liver Pate

  • 2 green apples, chopped into small cubes
  • 2 brown onions, small, halved, then quatered
  • 3 cloves garlic
  • 40 grams Butter
  • 500 grams duck or chicken livers, washed and roughly cut up
  • 30 grams tomato puree
  • salt and pepper to taste, to taste
  • 1 tsp dried marjoram
  • 2 sprig parsley
  • 2 bay leaves
  • 2 tbsp fresh cream
  • 1 tsp Gelatine powder
  • 500 grams Butter
  • 70 grams Pedro Jimenez or similar sherry
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  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Orange Jelly Topping

  1. Put gelatine, water, stock concentrate in TM and warm for 3 mins, 60 degrees, Speed 1. Transfer the jelly mixture in to either rectangular loaf tin or round cake tin. Spread orange slices evenly across the bottom of the jelly mixture. Let cool slightly, then refrigerate for approximately 30 mins or until set and firm to touch.

    2. Duck liver pate

  2. Put the apples, onions, and garlic in the TM and chop for 10 secs, Speed 1. Scrape down sides with spatula.

    Add 40g of butter and saute for 3 mins, 100 degrees, Speed 1.

    Add Duck or Chicken Livers, Tomato Puree, Marjoram, Parsley, Bay Leaves, Cream and chop for 10 secs, Speed 7.

     Add Pedro Jimenez Sherry or similar and cook for 5 mins, 100 degrees, Speed 4.

    Add Salt and Pepper to taste.

    Let cool slightly, then add the butter, stirring with the spatula to ensure it all melts and mixes evenly. Be careful when adding the butter that you do not add it when it is still too hot as you may end up clarifying the butter in the mixture and then the pate will not set properly.

    Let cool for a few more minutes then add the gelatine and stir through.

    When mixture has cooled to room temperature, pour the pate mixture on top of the Orange Jelly mixture. cover with cling film and refrigerate until set and firm to touch (usually about 4 hours). Enjoy!

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I would like to know how much

    Submitted by foody4eva on 24. April 2013 - 22:16.

    I would like to know how much gelatine to put in the orange topping?

    I also blended the butter on speed 4 instead of stirring, I felt it needed a bit more bending, otherwise a delish recipe, thank you for sharing..... tmrc_emoticons.)

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