This video will show you how to take the innards of a duck and turn it into a delicious pâté, complete with serving recommendations. A great giblet pate such as this should be slice-able yet spreadable, with a rosy pink color and a complex, well rounded flavor.
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Great Recipe & Technics, i'l defiantly will use this...
will attach this dish in my menu next Friday... :D
Let me know how it turns out.
Let me know how it turns out.
I use pure sodium nitrite,
I use pure sodium nitrite, that way I can control the amount of nitrite in my salt cure mixture. You can buy pure nitrite from chefrubber.com.
Welcome to Stella
Welcome to Stella Culinary!
The recipe given here results in a lot of pate, so like you said, there is no way a single person could eat enough for it to become deadly or even toxic.
Too much of anything at one time can kill us, even water: http://en.wikipedia.org/wiki/Water_intoxication. As crazy as this sounds, this actually happened when a radio show in Sacramento, CA had a water drinking contest and one of the contestants died as a result.
Nitrites occur naturally in lots of food, including celery. Michael Ruhlman has a great article about nitrites in food, which address some of the health concerns. I would definitely recommend reading it: http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/
If you're comfortable with occasionallyy eating bacon or ham (both of which contain nitrites), then eating this pate is no different.
With that said, if you're completely adverse to consuming nitrites, you can just leave them out of this recipe. The pate will not have a rosy color (it will oxidize to grey quickly), and some of the "hammy" cured flavor will be lost.
Welcome to the site, and let me know if you have any more questions.
Yes, this technique will work
Yes, this technique will work for chicken innards as well.
Hi Gdaiva, Welcome to Stella
Hi Gdaiva,
Welcome to Stella Culinary, I'm glad you found us.
The plastic wrap doesn't melt because of the steam from the water bath. The steam helps to regulate the temperature, so the plastic wrap isn't effected.
Glad you enjoyed the recipe.
Hey Gadzik, The total weight
Hey Gadzik,
The total weight is 2100g for the duck innards.
If you don't want to use foie gras, you can leave it out, and add in half as much butter. Duck scraps will enhance the flavor of the pate and actually give it a better texture, but you need to add the scraps raw. If they're already coagulated, they'll give your pate a grainy texture.
Good luck, and let me know if you have any more questions.