PERMAGARDEN to PLATE Recipe Hiya all, Nici here, Here at Limestone Permaculture Farm (the home of Two Men and A Pumpkin Farmgate Stall), we strive to grow and raise most of our food. When we eat meat we make a conscious effort to source from our own farm stock or from local farmers with an emphasis on organic/free range, ethically raised and humanely dispatched. We also strive to make the most of the whole animal –this way we give it the respect it deserves. These days consumers are becoming increasingly more aware of the health benefits of organ meat (it’s doing a full circle!) so many butchers and deli’s should stock it and if not may have access to some poultry liver if you request it. Duck fat is easily obtained these days from supermarket stores but if you can obtain some from a breeder or butcher even better. Making pate is a newy for me and I was so impressed with the flavour, texture and simplicity of creating it that I had to share it with you all. You could use any poultry liver but for this one I used the liver from some of our recently dispatched home bred, hand raised & free-range Muscovy ducks. Personally with myself eating little red meat, this yummy side dish was an extra big bonus for being so very nutrient rich especially in iron. A little hint when preparing garlic for any dish, after chopping let it sit for at least 10 minutes to assist the health-promoting ‘alliicin’ to form. DUCK LIVER PATE 180g of organic butter chopped into cubes 1 onion chopped finely 1 med or 2 sml leeks chopped finely 2 garlic cloves chopped finely (remember to let sit for 10mins) 350g of duck livers trimmed 1.5 tspns of dijon mustard 3 tbspns of port (or brandy) Salt & Pepper Herb flowers to garnish (I used pretty purple sage flowers) Duck fat (optional for sealing any pate not being eaten that day) Melt half the butter in a large frying pan over medium heat. Add the onion and leek and cook stirring frequently for 3-4 mins until softened but not browned. Add the garlic and cook, stirring for about 2 mins. Add the livers to the frying pan and cook stirring frequently for 5-6 mins until browned all over. Season well with S & P and stir in the mustard and port. Carefully transfer the mixture to a food processor and process until smooth. Add the remaining butter and process again til creamy. Press the pate into ramekins. Once cooled in fridge serve with crackers or your favourite bread. If storing for more than 2 days you can seal the surface by pouring some heated duck fat or clarified butter and leaving to set. Health & Happiness!
Posted on: Tue, 07 Oct 2014 09:39:25 +0000
Trending Topics
Recently Viewed Topics
© 2015