California Farm Duck Pate Spread on toast

Name: How to cook California Farm Duck Pate Spread on toast - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 4 dinners, 2 pounds
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Duck Pate Spread on toast

Ducks are a special treat, not served often, here is a way to make one duck the center of dinner time five days in a row: duck pate spread dinner, duck breast dinner, duck olive dinner, duck champagne pearl onion dinner, vietnamese duck pho soup dinner. Five delicious meals that taste totally different, for two people, from one duck. The first dish made from fresh duck is the appetizer duck spread.

Ingredient

Food ration :

2 people, 4 dinners, 2 pounds

Cooking time :

Render 1 hour, Simmer 3 hours, cool overnight

1 pound

Duck skin and fat, plus duck liver if available

1/2 pound

fresh bacon, 1/2 pound lean pork loin

Cup

white wine

1 (6 pound)

fresh duck costs $20 at the farmers market, that is $3.30 a pound. This recipe uses 1 pound of duck skin and fat, and 1 pound pork to make 2 pounds of duck pate, 4 meals for $5, $1.25 each

Cooking instructions

* Step 1

Remove duck skin and fat from carcass, leave skin on leg quarters and wings, chop fine. Freeze legs, wings and carcass for later use. Chop porkfat from bacon, about a cup, add to duck skin and fat. Cover with water in dutch oven, cook low heat, stir till water has evaporated, about an hour.

* Step 2

Add cup of trimmed bacon and half pound lean porkloin, chopped, few green scallions, 4 half carrots, clove of garlic, tsp each dry thyme, twig of fresh rosemary, fresh mint, dried sage, dried savory, cup of white wine, bring to boil, simmer in wine till evaporated, about 1 hour. Remove vegetables and twigs of herbs. Add cracked green peppercorns. Cool overnight.

* Step 3

Use potato masher to mix meat and fat to a smooth consistency, spread into jar with closed top, keep refrigerated up to a month. Serve tsp spread on french bread or toast with capers, pickles, brined pearl onions and fresh salad. Enjoy.