Duck Liver Pâté
The sweet-sour aroma of apples underlines the fine taste of duck liver - which in turn contains a lot of iron and folic acid. These are important for our cell division and the transport of oxygen in the body. Liver also contains a lot of vitamin A, which our body needs for skin and cartilage tissue but cannot produce itself.
Enjoy the duck pâté as a starter - traditionally on a slice of bread. Best served with rustic bread with a rye content!
Rinse the liver, pat dry, remove any tendons and sinew and dice. Toss with the thyme, brandy, port and curing salt and marinate, covered, for about 2 hours in the refrigerator.
Peel the apple, core and cut into small cubes. Melt the butter and let cool.
Transfer the duck liver, apple and egg to a food processor and purée. With the motor running, slowly drizzle in the melted butter. Pass through a fine-mesh sieve and season with salt and pepper.
Preheat the oven to 100°C (approximately 210°F). Distribute the liver pâtè between 4 small glasses, smooth the surfaces, cover and place in a hot water bath. Bake for about 45-60 minutes, let cool and serve.