Duck Liver Pate
| 8 | Lbs | Duck or chicken liver | ||||||
| 8 | Lbs | Mushrooms | ||||||
| 4 | Lbs | Large white onion | ||||||
| 1.25 | cup | Butter | ||||||
| 2 | TB | Confit garlic paste | ||||||
| 0.5 | oz | Fine chopped fresh rosemary | ||||||
| 0.5 | oz | Fine chopped fresh thyme | ||||||
| 3 | TB | Kosher | ||||||
| 3 | TB | Pepper | ||||||
| 8.25 | cup | Heavy cream | ||||||
Country Pate Terrine
| 1 | ea | Duck Pate recipe |
| 1 | ea | Hogs head from 300# carcass |
| 5 | TB | Kosher |
| 2.5 | TB | Pepper |
| 2 | TB | Granulated Garlic |
| 2 | TB | Onion Powder |
The Pig and The Duck
Pan roast liver until med well to well done, pan roast all veg until water content is very low, onions should be light brown, mix all ingredients in food processor until it's all a very fine paste. For mousse, strain mixture through very fine mesh. For Country Pate, cook the pork head wrapped in plastic wrap at 180 degrees for 20 hours. After pork cooks completely pick out any bone fragments or hard cartilage only and throw away. Mix all the pork, spices and all liquid and pate together at room temp (NOT HOT OR COLD) in a bowl mixer. Let set overnight in terrine molds.
