Terrine with Apples in Galantine Recipe
In other words – duck liver pate baked with apples in galantine. No, well, it may well be that someone will be frightened by the word “galantine”. Trust me, it’s all right. In fact, it’s just jelly. You see this yellowish layer, that’s all. Galantine. With apples inside. And what’s below is the whole pate. Duck liver. Try to cook.
Servings
12
Cook Time
60minutes
Servings
12
Cook Time
60minutes
Ingredients
Instructions
  1. Well, it’s actually duck liver. Of course, already well washed and even dried.
  2. Two moments. One, I would say, mandatory. The liver needs processing. We cut out all kinds of veins, rough blood vessels, roughly greasy places and everything else that is not necessary in the pate. Because all of the above is harmful. For the liver. Second. If it seems to you that the liver that you have prepared for the pate has been worn by the duck for a long time, then hold it in milk. A few hours. At least at night. Milk – it softens and even rejuvenates… sometimes. The liver is just such a place.
  3. Finely chop one medium-sized onion. Cut the carrots into cubes. Cubes and fewer cases. First, as usual, melt the melted butter in a frying pan. Lightly soften the onion and add the carrots to the pan. On low heat, so as not to burn, simmer onions and carrots until almost ready. And put the liver in a frying pan. Fry lightly first. And then, reducing the heat, stirring constantly, but very gently, simmer until ready for “five minutes”. Here it is, and to add salt and spices – seasonings. What and how much – decide for yourself. Flavors, pungency, etc. are, however, a matter of taste and personal preferences.
  4. Then electronics are included in the case. Transfer the contents of the pan to a blender. In fact, it’s insert and receive. In the process of grinding, add butter. If it turns out to be dry, increase the amount of oil or vice versa. The pate should be tender, but not fluid.
  5. Put the pate very carefully into the mold and put the apples on top. Peel, clean the middle, cut into slices and lay out. Simply so. As in the picture. Then the mold is sent to the oven. It should be heated to 120 degrees. And keep the shape for so long that the apples have a beautiful blush of crispness like this.
  6. Now about galantine. Here, however, there are options, and they depend on your personal preferences and tastes. You can take fruit jelly. For my taste, it is important that it is not sweet and resembles a duck “to taste”. An orange there or some other cranberry…. We had a stock “at hand”. I added a little gelatin and carefully poured it through a sieve over the apples. First you need to pour so much so that the future galantine only covers the apples, but I would not refuse them. After a while, pour in the rest. The task is to get such a layer that the apples are completely immersed in this very, but liquid galantine.
  7. And again, you can even put it in a cooling oven. Three minutes. Promotes assimilation. When you take the mold out of the oven, cool it naturally and put it in the refrigerator. Before the galantine freezes. I won’t explain for a long time, just look at the picture. Appearance?
  8. Ready. Enjoy your meal.
0 0 votes
Article Rating
       

Related posts:

Galantine of Rabbit Recipe Pancake Terrine with Apples and Zucchini Recipe Turkey Terrine with Chicken Hearts Recipe Terrine of Duck Recipe Festive Duck and Rabbit Terrine Recipe Terrine in a Fur Coat with Vegetables Recipe Terrine from the Liver Recipe Terrine “Fantasy” Recipe Terrine from Chicken Liver Recipe Chicken Liver Terrine with Mushrooms and Cranberry Sauce Recipe Chicken Terrine with Mushrooms Recipe Rice Terrine with Bacon and Mushrooms Recipe