Fruit and Poultry Pate

0
Average: 0 (0 votes)
(0 votes)
Fruit and Poultry Pate
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 7 h. 40 min.
Ready in
Calories:
402
calories
Calories

Nutritional values

1 loaf pan contains
(Percentage of daily recommendation)
Calorie402 kcal(19 %)
Protein20.24 g(21 %)
Fat33.53 g(29 %)
Carbohydrates3.99 g(3 %)
Sugar added0 g(0 %)
Roughage0.4 g(1 %)
Vitamin A3,199.38 mg(399,923 %)
Vitamin D0 μg(0 %)
Vitamin E1.62 mg(14 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂1.64 mg(149 %)
Niacin12.93 mg(108 %)
Vitamin B₆0.8 mg(57 %)
Folate530.86 μg(177 %)
Pantothenic acid5.84 mg(97 %)
Biotin3.39 μg(8 %)
Vitamin B₁₂14.93 μg(498 %)
Vitamin C16.76 mg(18 %)
Potassium254.28 mg(6 %)
Calcium32.34 mg(3 %)
Magnesium21.46 mg(7 %)
Iron8.69 mg(58 %)
Iodine10.65 μg(5 %)
Zinc2.64 mg(33 %)
Saturated fatty acids18.83 g
Cholesterol476.8 mg
Author of this recipe:

Ingredients

for
1
Ingredients
butter (for the tin)
5 cups
fresh Chicken liver (washed and finely chopped)
1 clove
garlic (peeled)
5
1 ¾ cups
melted butter
1 teaspoon
nitrate curing salt (ask the local butcher)
¼ cup
1 tablespoon
1
small duck breast (approx 150 g)
3 sheets
3
fresh Figs

Preparation steps

1.
Heat the oven to 140°C (120° fan) | 275F | gas 1. Grease the a terrine with a little butter.
2.
Puree the livers in a mixer with the garlic. Slowly add the egg yolk, a little at a time, then very slowly trickle in the butter. Add the nitrate curing salt. Season with salt, pepper, thyme and 2-3 tablespoons of port wine.
3.
Wash the duck breast, pat dry and cut into strips. Fry in a dry pan and season with salt and pepper. Layer the duck and the remaining liver in the tin. Pour the liver mixture over the top.
4.
Cover and cook in the preheated oven for about 70 minutes. Leave to cool, then chill in the fridge for at least 4 hours.
5.
Wash the figs, pat dry and cut into slices. Soak the gelatine in cold water, then gently squeeze out.
6.
Heat the remaining port wine and add the gelatine and stir until dissolved. Place the fig slices on the top of the terrine and pour the port wine over the top. Chill in the frige for another 2 hours.