instead of nachos and guacamole...
how about a duck, brandy and sage pâté instead....
you will need:
20g unsalted butter
2 gloves garlic, smashed
100g small onion, chopped
300g duck livers, trimmed
1/4 cup brandy
1 1/2 tablespoons chopped sage leaves
125g cold unsalted butter, chopped
1/4 cup thick cream
sea salt
black pepper
100g melted ghee (or clarified butter)
crispy toast to serve
1. place the butter, garlic and onion in a pan over medium heat and cook for 3 mins until tender.
2. add the duck livers and cook for another 5 mins or until they are almost cooked through.
3. add the brandy and sage and cook for another 2 mins.
4. place mixture, the cold butter, cream, salt and pepper into a liquidizer and whizz until smooth.
5. press the mixture through a fine sieve and spoon into 8 ramekins (each 2 fl. oz). top with black pepper, pour over the ghee (or clarified butter) and refrigerate for 2hrs or until set.
6. serve with crispy toast.
duck, brandy and sage pâté
instead of nachos and guacamole...
how about a duck, brandy and sage pâté instead....
you will need:
20g unsalted butter
2 gloves garlic, smashed
100g small onion, chopped
300g duck livers, trimmed
1/4 cup brandy
1 1/2 tablespoons chopped sage leaves
125g cold unsalted butter, chopped
1/4 cup thick cream
sea salt
black pepper
100g melted ghee (or clarified butter)
crispy toast to serve
1. place the butter, garlic and onion in a pan over medium heat and cook for 3 mins until tender.
2. add the duck livers and cook for another 5 mins or until they are almost cooked through.
3. add the brandy and sage and cook for another 2 mins.
4. place mixture, the cold butter, cream, salt and pepper into a liquidizer and whizz until smooth.
5. press the mixture through a fine sieve and spoon into 8 ramekins (each 2 fl. oz). top with black pepper, pour over the ghee (or clarified butter) and refrigerate for 2hrs or until set.
6. serve with crispy toast.
