Wild Duck Breast Pate Recipes

GRILLED WILD DUCK BREAST

Steps:

• Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
• Preheat a grill for medium-high heat.
• Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.

WILD DUCK BREAST PATE

Steps:

• 1. Fillet the duck breasts and saute in olive oil until well done and crisp. Cool and puree in a food processor until they are finely chopped, almost to a powder.Remove the pureed duck breasts and set aside in a mixing bowl. 2. Into your food processor, add the onion, basil, and three of the garlic cloves. Process until minced and add to the mixing bowl. Now add 8 ounces (227 g) of the softened cream cheese and all the mayonnaise to the mixture. Beat with a mixer until well blended. Remove from the bowl and mound into two large or four small balls on a wax paper on a cookie sheet. Chill well. 3. In a clean processor bowl, cream the remaining 4 ounces (114 g) of cream cheese with the remaining clove of garlic, salt, and pepper. Add Tabasco, one drop at a time, to taste. Frost the pate balls with this mixture and then sprinkle with minced parsley. Serve at once with crackers or freeze individually for later use.

VELVETY DUCK LIVER PARFAIT

Steps:

• Cut away and discard any large sinews from the livers, then set the livers aside. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins unti l soft. Turn up the heat, add the livers, then fry until just browned on all sides. Add the brandy and port, boil down as quickly as possible - if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.
• Season the livers generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge to set.
• Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid. Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.