Pigeon Pate

[liamp79]

Hi guys, i know there is already a recipe in the pinned section for pate but i have to share this with you.

I had a book for christmas by John Humphrys and in the back are some basic recipes. We had guests over last night and i thought i would try the pate recipe out on them. I did change a few little bits though, can't help it!

 

Ingredients were,

 

4 Pigeons, breasts removed and chopped into smallish pieces.

1 Duck leg, deboned and chopped into same size pieces as pigeon.

1 medium size onion, finely chopped.

Roughly 100 grams/3-4 rashers steaky bacon.

50 grams butter.

4 tbsp single cream.

Half teaspoon of dried sage, fresh finely chopped will do.

3-4 teaspoons brandy, can use less.

Few bits of parsley, And some for garnishing. Bit fancy but wife told me to do it!

 

Method,

 

Fry the onion and bacon in half the butter then remove from pan.

Fry pigeon and duck in other half of the butter until cooked through.

Put all of the above in a food processor and add all other ingredients apart from parsley.

Blend it all until mixed well and looks like a smooth paste.

Add parsley and pulse. This adds colour through it.

I then spooned the mixture into individual ramikins. You could just use a small dish. Or line a dish with clingfilm so you can turn it out in one piece onto a board or such like.

Make sure you press the mixture down firmly into the dishes to remove all of the gaps.

Leave to cool down.

Place in the fridge to set.

 

And ENJOY!

Edited January 8, 2011 by liamp79

[The Duncan]

hate to be a pedant, but is it a duck or rabbit leg we need?

[liamp79]

Edited now buddy! It's 1 x duck leg you need. I was talking to my wife about rabbits before writing this out,

[The Duncan]

Cross purposes - happens to me too