Incredibly yummy, I dare to say: a delicious duck paté with multiple uses.
Preparation time 45 minutes .. Durability 1 week in refrigerator or 3 months in the freezer
INGREDIENTS .. 4 pers
- 1 duck breast
- 50 g bacon in alumettes (very fine strips)
- 50 g arugula
- 150 g chestnut puree
- 30 g pine nuts
- 50-80 g fried mushrooms (optional)
- 3 spring onions, chopped
- 4 tbsp elderflower vinegar →(or apple cider vinegar)
- salt & pepper
Fry the bacon almost to crispy and drain it from the fat on a plate on a paper towel. Cut the duck breast in a grill on the skin side, season with salt and pepper and fry in a pan on its own fat (cut through the skin, the fat comes from underneath in the pan). After roasting, remove the fat layer on both sides and cut the meat into smaller pieces to cool them.
Meanwhile, cut the arugula into smaller pieces with a knife and put it in the food processor together with the bacon and the chopped onion. Add the nearly cooled pieces of duck meat, pine nuts and roasted mushrooms (optional), salt and pepper – gently – and mix to make a thick paste. Finally add the elderflower vinegar (for seasoning) – spoon by spoon. Mix everything thoroughly in the robot again and season with some salt and pepper. Don’t be afraid to handle herbs generously, because pate demands it. Place the finished mixture in a bowl.
You can also literally use the prepared paté on a piece of bread or baguette. Or use it on appetizers – see picture, or even as filling for ravioli →
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