Ingredients
- 260g duck livers
- 250ml (1 cup) milk
- 120g butter, at room temperature
- 2 large green shallots, pale section only, finely chopped
- 2 tbs brandy
- 1 tbs finely chopped fresh sage
- Salt & ground white pepper
- 80ml (1/3 cup) canned chicken consomme (Campbell's brand)
- 1 tbs water
- 1/2 tsp powdered gelatine
- 4 small fresh sage leaves, extra
- 8 thin slices prosciutto, to serve
- Thin wedges of green apple, black olives, pickled
- gherkins and thinly sliced sourdough bread, to serve
Description
Individual Potted Duck And Sage Pate Recipe - Trim Any Discoloured Spots, Fat And Membrane From The Livers. Rinse Gently Under Cold Running Water And Then Drain. Place Livers Into A Medium Bowl With The Milk, Cover And Set...
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