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.