Pate of quail and duck ventricles confit

Cookinero 31 Dec 2022

17830

How to cook Pate of quail and duck ventricles confit

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.