Caramelized duck liver pate

Ingredients

• duck liver - 1 kg
• shallot garlic - 400 g
• butter - 100 g
• salt, pepper - to taste
• nutmeg - 2 g
• cream 33% - 350 ml
• french baguette - 1 pc.

Cooking

Step 1

Fry the liver in a pan in butter over medium heat, add finely chopped shallots, simmer for 10-15 minutes.

Step 2

Pour cream into the pan, add spices, bring to readiness (the liver should be tender).

Step 3

Put the liver in a blender and grind until smooth for 2-4 minutes. Put in a fine sieve and rub.

Step 4

Put the pate in a fireproof dish, sprinkle with powdered sugar and burn with a burner until caramel color. If necessary, fire twice to achieve the desired color and caramel crust.

Step 5

French baguette cut into slices and fry for 1-2 minutes. in a frying pan. Serve pate with croutons.