Three Mills Bakery: Duck Liver Paté, Muscat Jelly & Pickles
To serve with Mead Sourdough Brioche Serves 6 DUCK LIVER PATE YOU’LL NEED 500g duck (or chicken) liver 250ml milk50ml waterpinch salt 2 tbsp olive oil 1 clove garlic, chopped2 shallots, sliced1 bay...
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Ingredients
- 500g duck (or chicken) liver
- 250ml milk
- 50ml water
- pinch salt
- 2 tbsp olive oil
- 1 clove garlic, chopped
- 2 shallots, sliced
- 1 bay leaf (fresh if possible)
- 2 sprigs of thyme, chopped
- 250ml, madeira or port
- salt to taste
- pepper to taste
- 300g butter, well softened
- 200 ml, muscat or other sweet wine
- 1 sheet titanium gelatine soaked in cold water
- 2 cloves
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