Pâté

Ingredients for Pâté

Instructions for Pâté

To prepare the Pâté recipe, please follow these instructions:

Take the skins off the duck breast pieces. Remove if necessary. Remains of feathers (save the skins). Cut one breast piece into 3 strips on the long side. Cut the other into smaller pieces. Remove the tendons from the veal and also cut into smaller pieces.

Get the fries and the other ingredients in a food processor / fastighakker. Chop it at the fastest speed for approx. 30 sec. Or until the teaspoon is fined. Add the veal and beef into smaller pieces. Chop a further approx. 30 sec.

Put, in a greased patéform or aluform (about 1 1/2 liter), a duck breast - with the outside down. Distribute half of the father in the form. Put the 3 strips of duck breast and cover with the rest of the dad. Put the other skin over the father, but with the outside upwards. Slowly shape the table against the table top. Cover the mold with a lid or alufolie and behind the pies in the oven for approx. 1 hour at 175 degrees C. alm. oven. Remove the lid and bag the paté finished the last half hour.

Let the paté cool a little and put a slight pressure on it. Put the paté covered in the fridge for the next day. Remove at the serving fat and shred the pate in slices.