Offal, Paste, Quail

Pate of quail and duck ventricles confit

Ingredients

Servings 4
  • cuttlefish ink - 1 g
  • gelatin - 3 g
  • eggplant - 20 g
  • leek - 20 g
  • carrots - 10 g
  • chicken ventricles - 200 g
  • onion - 100 g
  • chicken liver - 200 g
  • butter - 50 g
  • carrots - 60 g
  • vegetable oil - 35 g
  • cream 38% - 50 g
  • quail meat - 100 g
  • apple juice - 100 ml

Cooking

Step 1

Boil chicken ventricles in salted water until tender.

Step 2

In vegetable oil, fry the quail meat along with onions and carrots, add butter, chicken liver and confit ventricles, simmer until tender.

Step 3

In a blender, punch the finished ventricles, quail meat and chicken liver until smooth.

Step 4

Cool the resulting pâté and then form the pâté in the form of eggs. Dip the finished eggs 5-6 times in apple juice along with gelatin to form a glaze. The result should be a real glaze, similar to the shell of a quail egg.

Step 5

To prepare hay from vegetables, finely chop the strips of eggplant skins, leeks, carrots. Fry in deep fat and get thin crispy straws.

Step 6

Put hay from vegetables and 3 eggs on a plate.

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