California Farm Duck Pate Spread on toast

Name: California Farm Duck Pate Spread on toast
Total time: 14400 s
Yield: 2 people, 4 dinners, 2 pounds
Cuisine: American
Ingredients: 1 pound Duck skin and fat, plus duck liver if available; 1/2 pound fresh bacon, 1/2 pound lean pork loin; onion, garlic, carrot; green peppercorns, thyme, savory, sage, rosemary, mint; Cup white wine; French bread toast; 1 (6 pound) fresh duck costs $20 at the farmers market, that is $3.30 a pound. This recipe uses 1 pound of duck skin and fat, and 1 pound pork to make 2 pounds of duck pate, 4 meals for $5, $1.25 each

Hobby Horseman @HobbyHorseman

California, United States

Ducks are a special treat, not served often, here is a way to make one duck the center of dinner time five days in a row: duck pate spread dinner, duck breast dinner, duck olive dinner, duck champagne pearl onion dinner, vietnamese duck pho soup dinner. Five delicious meals that taste totally different, for two people, from one duck. The first dish made from fresh duck is the appetizer duck spread.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Render 1 hour, Simmer 3 hours, cool overnight

2 people, 4 dinners, 2 pounds

1 poundDuck skin and fat, plus duck liver if available
1/2 poundfresh bacon, 1/2 pound lean pork loin
onion, garlic, carrot
green peppercorns, thyme, savory, sage, rosemary, mint
Cupwhite wine
French bread toast
1 (6 pound)fresh duck costs $20 at the farmers market, that is $3.30 a pound. This recipe uses 1 pound of duck skin and fat, and 1 pound pork to make 2 pounds of duck pate, 4 meals for $5, $1.25 each

Saved

Steps

Render 1 hour, Simmer 3 hours, cool overnight

1

Remove duck skin and fat from carcass, leave skin on leg quarters and wings, chop fine. Freeze legs, wings and carcass for later use. Chop porkfat from bacon, about a cup, add to duck skin and fat. Cover with water in dutch oven, cook low heat, stir till water has evaporated, about an hour.
2

Add cup of trimmed bacon and half pound lean porkloin, chopped, few green scallions, 4 half carrots, clove of garlic, tsp each dry thyme, twig of fresh rosemary, fresh mint, dried sage, dried savory, cup of white wine, bring to boil, simmer in wine till evaporated, about 1 hour. Remove vegetables and twigs of herbs. Add cracked green peppercorns. Cool overnight.
3

Use potato masher to mix meat and fat to a smooth consistency, spread into jar with closed top, keep refrigerated up to a month. Serve tsp spread on french bread or toast with capers, pickles, brined pearl onions and fresh salad. Enjoy.

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Hobby Horseman @HobbyHorseman

on September 27, 2021 22:51

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.

Keywords

Toast Onion Liver Sage Mint Pork Bacon Carrot Pork Loin Duck Garlic Wine

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California Farm Duck Pate Spread on toast

California Farm Duck Pate Spread on toast

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