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DUCK LIVER PATE WITH PORT ASPIC
10 tbsp butter
1 small onion, thinly sliced
½ small green apple, peeled and thinly sliced
8 oz duck livers
3 tbsp apple brandy or sherry
2 tbsp heavy cream
½ tsp salt
½ tsp lemon juice
1 tsp unflavored gelatin
½ cup port wine
1 tbsp sugar
1tbsp water
1-1/2 tbsp red wine vinegar
¼ tsp dried tarragon
Heat 4 tbsp butter in a frying pan, add the onion and sauté until golden. Add the apple and continue to cook until it starts to soften (3-4 minutes). Turn up the heat and add the duck livers, sauté until cooked pink in the center. Transfer the mixture to a food processor and set aside. Deglaze the pan with sherry and add to liver mixture. Pour in the cream and puree until smooth; set aside to cool to lukewarm. Put remaining 6 tbsp of butter in a mixing bowl and whip until soft; then add
the liver puree, salt and lemon juice. Blend well. Pack the finished pate in ramekins or a decorative mold. Cool.
Dissolve 1 tsp unflavored gelatin in ½ c port wine and set aside. Dissolve the sugar in the water in a small saucepan and cook it rapidly until the sugar melts and begins to caramelize; remove immediately from the heat and add the port wine and gelatin. Return to low heat, add the vinegar and tarragon and simmer for 2 minutes; strain through sieve and set aside until almost cool. Spoon over prepared pate in a 1/8" layer and refrigerate until ready to serve. (If aspic sets too fast, warm it for a minute to dissolve.) |
