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Pate of quail and duck ventricles confit
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.
Ingredients
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