Easy recipe Individual Potted Duck And Sage Pate Recipe

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about two hundred and sixtyg duck livers two hundred and fiftyml (one cup) milk one hundred and twentyg, butter (Recipes by ingridients butter) at room temperature two large green shallots, pale section only, finely chopped two tablespoons brandy one tablespoon finely chopped fresh sage Salt ground white pepper (Recipes by ingridients white pepper) eightyml (one third cup) canned chicken consomme (Campbells brand) one tablespoon water (Recipes by ingridients water) one/two teaspoon powdered gelatine four small fresh sage leaves, extra eight thin slices prosciutto, to serve Thin wedges of green apple,, black olives (Recipes by ingridients black olives) pickled gherkins and thinly sliced sourdough, bread (Recipes by ingridients bread) to serveStep one Trim any discoloured spots, fat and membrane from the livers. Individual Potted Duck And Sage Pate Recipe. Rinse gently under cold running water (Recipes by ingridients water) and then drain. Step two Place livers into a medium bowl with the milk, cover and set aside for about thirty minutes (this helps to remove any bitter flavour). Individual Potted Duck And Sage Pate Recipe. Step three Drain livers in a colander and rinse well with cold. water (Recipes by ingridients water) Pat dry with paper towel. Step four Melt about twentyg (one tablespoon) of the butter (Recipes by ingridients butter) in a medium heavy-based frying pan over medium heat until butter (Recipes by ingridients butter) melts and foams. Add the livers to the frying pan and cook for about thirty seconds each side to seal. Individual Potted Duck And Sage Pate Recipe. Cook, uncovered, turning occasionally, for a further four-about five minutes or until lightly browned on the outside and slightly pink on the inside. Transfer to a plate. Step about five Reduce heat to medium-low and add the green shallots to the pan. Cook, stirring often, for one minute or until soft. Individual Potted Duck And Sage Pate Recipe. Step six Return the livers to the pan and add the brandy. Individual Potted Duck And Sage Pate Recipe. Simmer for one minute. Individual Potted Duck And Sage Pate Recipe. Step seven Transfer mixture to the bowl of a food processor. Process, scraping down the side of the bowl once or twice, or until smooth. Individual Potted Duck And Sage Pate Recipe. Step eight Transfer half the liver mixture to a coarse sieve over a medium bowl, and use a metal spoon to rub and push the mixture through the sieve. Individual Potted Duck And Sage Pate Recipe. Use a spatula to occasionally scrape the mixture from the underside of the sieve into the bowl. Repeat with remaining liver mixture. Individual Potted Duck And Sage Pate Recipe. Step nine Return liver mixture to bowl of the food processor. Cut the remaining butter (Recipes by ingridients butter) into pieces and add to the livers with chopped sage. Process, scraping down side of bowl once, for fourty seconds or until butter (Recipes by ingridients butter) is incorporated and mixture is smooth. Taste and season with salt (Recipes by ingridients salt) and pepper. Step ten Spoon pate evenly into four one hundredml ceramic or glass cups or containers and use the back of a teaspoon to smooth the surface. Wipe the inside edge of the pots clean with paper towel. Cover with plastic wrap and place on a tray in the fridge for about thirty minutes to chill slightly. Step eleven Place the consomme and water (Recipes by ingridients water) in a small saucepan, and bring to a simmer over medium-low heat. Remove from heat and sprinkle the gelatine over the surface. Individual Potted Duck And Sage Pate Recipe. Use a fork to whisk gently until the gelatine dissolves. Step twelve Remove plastic wrap from dishes and carefully pour gelatine mixture evenly over the top of pates. Decorate with a sage leaf, and place in the fridge until set. Individual Potted Duck And Sage Pate Recipe. Cover with plastic wrap and place in the fridge overnight. Step about thirteen Serve with the prosciutto, apple, olives, gherkins and. bread (Recipes by ingridients bread) .