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Homemade Pate with Duck Liver and Forest Mushroom
Starters
30 minutes
for 10 portions
Easy
Ingredients:
- 1 kg duck liver "Penelope"
- 300 g mushrooms
- 2 onions
- 1 carrot
- 180 g butter at room temperature
- 10 ml brandy
- 100 ml water
- oil and parsley for garnish
- salt and black pepper to taste
Prepraration:
- In a pan, sauté the finely chopped onion over low heat. Then add the carrots and mushrooms.
- Add black pepper, salt and the livers. Cook for about 10 minutes.
- Pour in the brandy along with the water and cook for another 10 minutes over low heat.
- Set aside to cool and blend, adding the cubed butter.
- Pour the finished mixture into jars and refrigerate for 3-4 hours until set.
