In other words-pate of duck liver, baked with apples in galantine. No, well, it may well be that someone will be frightened by the word "galantine". Believe me-it's okay. It's just jelly, really. See this yellowish layer here, that's it. Galantine. With apples inside. And what's below is all pate. Duck liver. Try to cook.
Well, that's actually a duck liver. Already well-rinsed of course and even dried.
One, I'd say, mandatory. The liver needs to be processed. Cut out all sorts of veins, blood vessels rough, roughly greasy places and everything else, which in the pate is not necessary at all. Because all of the above is harmful. For the liver.
Second. If you think that the liver that you have prepared for pate, duck wore long, then hold it in milk. Several hours. On night, anyway. Milk-it softens and even rejuvenates ... sometimes. The liver is just such a place.
One onion medium size chopped mediocre. Carrot cut into cubes. Cubes and less to do.
First, as usual, melt the melted butter in a frying pan. Slightly soften the onions and add carrots to the pan. On low heat, not to burn, simmer onions and carrots, almost ready.
And put the liver in the pan. First, lightly fry. And then, reducing the fire, constantly, but very gently stirring, simmer until " five minutes is ready."
Here is here is worth, and to salt and spices – seasonings add. What and how much-decide for yourself. Flavors, sharpness, etc. - it is, however, a matter of taste and personal preferences.
Then in the case enters electronics. The contents of the pan shift into a blender. In fact, it is paste and get. In the grinding process, add butter. If it turns out dry, increase the amount of oil, or Vice versa. Pate is supposed to be tender, but not fluid.
Pate very carefully spread in the form and put the apples on top.
Clean, clean the middle, cut into slices and put. Just like this. Like the picture.
Then the form is sent to the oven. It should be warmed up to 120 degrees. And keep the shape for so long that the apples appeared beautiful here is a blush of crispness.
Now about galantine. Here, however, there are options and they depend on your personal preferences and tastes.
You can take fruit jelly. To my taste it is important that it was not sweet and like a duck " to taste." Orange there or even what the cranberries....
We were "on hand" stock. Added a bit of gelatin and gently poured through a strainer on top of the apples.
First you have to pour so much that the future galantine only covered apples, but I would not give them up.
After some time pour the rest. The task is to achieve a layer so that the apples are completely immersed in this very, yet liquid, galantine.
And again, you can even put in the cooling oven. Three minutes. Promotes absorption.
Form, when you remove it from the oven, cool naturally and put in the refrigerator. Before the galantine solidifies.
I will not explain for a long time, just look at the picture.