Hi there! It’s Mark Zoch here, your friendly Dinner Dude. Today, I’m excited to share something really special with you. We’re going to dive into the wonderful world of ‘Duck pate in a parmesan basket cheese’. Now, don’t worry, I’ve got the recipe covered, so we won’t be getting our hands dirty today. Instead, we’re going to talk about some cooking tips, serving suggestions, FAQs and even explore how we can prepare this delicacy using different kitchen tools. So, fasten your apron, put on your chef’s hat, and let’s embark on this culinary adventure together!
Duck pate in a parmesan basket cheese Recipe
DUCK PATE IN A PARMESAN CHEESE BASKET
For the pate- to be prepared the day before
- 400 gr duck breast
- 80 gr foie de canard
- 80 gr butter
- 50 gr fresh milk cream
- Half glass Marsala wine or Vin Santo wine
- A full glass of white wine
- 1 orange
- 2 leaves sage
- 1 leaf laurel
- 1 pinch fresh thyme
- 1 juniper berry
- 2 medium shallots
- Salt and white pepper in grains
For the Parmigiano Reggiano and Pecorino cheese baskets
- 1 1/2 spoon grated parmigiano reggiano for each basket
- 1/2 spoon grated pecorino cheese
- Baking paper
- Salt and black pepper
- A pinch of thyme for each basket
- First of all take the duck breast, cut it into slices and put it together with the duck liver in a bowl. Add the white wine and the squeezed orange, the sage leaves, the laurel leaf, the juniper and live like this for about 5 hours.
- When this time has passed by, cut the shallots into fine slices, take a pot, put a spoon and a half of the butter inside and when it’s completely melted, add the duck breast and liver.
- When it is brown enough, add the Marsala wine, thyme, salt and pepper, let the Marsala evaporate and keep on cooking for about 25 minutes. Turn the heat off and live it to cool for a while.
- When it has cooled down, take a mixer, put the duck breast, the liver, the butter, the fresh milk cream all together and mix till you will obtain an homogeneous cream. At this point put the cream in a bowl, cover with a transparent film and put it in the fridge for about 12 hours.
- How to prepare the parmigiano reggiano and pecorino baskets.
- Take the baking paper and cut one disc of about 20 cm diameter for each basket. Turn the oven on, 120°C, 100°C ventilated and let it warm up well.
- Meanwhile, grate the parmigiano reggiano and the pecorino, add black pepper and a little quantity of minced thyme, take a spoon and create a little mountain in the center of the baking paper disc, using the quantity indicated in the ingredients for each basket.
- Press it very well with the spoon till it has flatten and it is very compact, put it in the oven and when it starts to be of a light gold, take it out.
- Take a medium cup put it upside down and lay the parmesan and pecorino basket on it, having the baking paper side from your hand side. Drape the parmesan discs and when they had cool down, remove the cup and you will have your parmesan baskets ready to be filled.
- At this point, remove the pate from the fridge, put it to warm in hot water bath for some minutes and then, helping yourself with a sac-a-poche, fill the parmesan baskets with the pate. Serve it like this, putting some orange jam beside, hot bread and butter.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Experimenting with Different Kitchen Tools
Duck Pate Ravioli: Use a pasta machine to roll out thin sheets of pasta. Fill each ravioli with a small portion of duck pate before cooking.
Parmesan Basket Cheese Chips: Use a mandoline slicer to thinly slice the Parmesan basket cheese. Bake these slices until crispy for a unique, cheesy chip.
Tips for making Duck pate in a parmesan basket cheese
- Choosing the Right Duck: When it comes to ‘Duck pate in a parmesan basket cheese’, the choice of duck can make or break your dish. Always go for fresh, organic duck liver if possible. Remember, quality ingredients are half the battle won in cooking.
- Making the Perfect Parmesan Basket: A key element of this dish is the parmesan basket. The trick is to get the cheese golden and crisp, without burning it. Practice makes perfect here!
- Balancing the Flavors: This dish has a complex flavor profile, thanks to the rich duck pate and the sharp parmesan. Make sure to taste as you go and adjust the seasoning to strike the right balance.
- Presentation is Key: Serve the pate in the parmesan basket for a striking presentation. A little garnish of fresh herbs can add a pop of color and freshness.
- Pairing Wine: This dish goes wonderfully with a medium-bodied red wine. The fruity notes can help cut through the richness of the pate.
- Accompaniments: Crusty bread or some fresh salad can balance out the heaviness of the dish and make for a complete meal.
- Can I make the duck pate ahead of time? Absolutely! In fact, it often tastes better when the flavors have had time to meld together.
- Can I use another type of cheese for the basket? While parmesan is traditional, feel free to experiment with other hard cheeses that can hold their shape.
- What else can I serve with the pate? The options are endless – think toasted baguette slices, pickles, or even some fruit preserves for a sweet contrast.
- How do I store leftover pate? Store any leftover pate in an airtight container in the refrigerator. It should last for about 3-4 days.
- Can I freeze the pate? Yes, you can. Just make sure to defrost it slowly in the refrigerator before serving.
Duck pate in a parmesan basket cheese” is more than just a dish, it’s a celebration of flavors, textures and culinary traditions. I hope this guide has given you some inspiration to bring this recipe to life in your own kitchen. Remember, cooking is all about creativity and having fun, so don’t be afraid to put your own twist on it. Happy cooking, my fellow Dinner Dudes and Dudettes!