The fatty, sweet and even rough flavors of this dish can be rounded out by a good Muscatel from Bodegas López Hermanos (DO Málaga-Sierras de Málaga).
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Game Paté Terrine with Duck Liver and Mango Cheese
Preparation
For the game meat and duck liver terrine
Blend the game meat and duck liver with the Muscatel and cook in a vacuum pack at 70ºC / 150ºF for 20 minutes. Leave to cool, remove the fat and transfer to shallow molds.
For the mango cheese
Mix 600 g / 1 lb 5 oz puréed fresh mango with 3.5 g / 0.12 oz agar-agar and 70 g / 2.5 oz sugar. Boil then add to the shallow molds. Add further layers of pâté and mango, about 6 of each altogether. Set some of the mango and pâté mixture aside.
For the caramelized bread
Cut the gingerbread into wafer-thin slices, make a hole at one end and dry in the oven.
For the roll with sour cream
Spread the saved portion of the pâté/mango mixture in a circle onto a sheet of acetate paper. Roll up and seal one end. Mix the cream with 10 g / 1/6 oz / 1 tsp lemon juice and use to fill the rolls.
For the spicy syrup
Boil the water with the sugar and infuse with the spices. Strain.
Presentation
On a rectangular plate, place the bread slices to one side with the terrine cut into rectangles on the other. Add a stripe with the spicy syrup and top with the roll.
Chef's Remark:
"This is a different way of serving a game pâté, combining it with a mango preserve."
Preparation by: Carlos D. Cidón
1 hour
- 2 cans of game meat (hare, partridge and boar)
- 500 gr coocked duck liver
- 100 ml Muscatel
- 600 gr fresh mango
- 3.5 gr agar-agar
- 1 long gingerbread
- 100 ml cream
- 10 ml lemon juice
- 500 ml water
- 370 gr sugar
- 1 cinamon stick
- 6 garlic cloves
- 1.5 gr Sechouan pepper
- 2 gr star anise
- 2 cans of game meat (hare, partridge and boar)
- 17.637 lb coocked duck liver
- 3.645 fl. oz Muscatel
- 21.164 lb fresh mango
- 0.123 oz agar-agar
- 1 long gingerbread
- 3.645 fl. oz cream
- 0.477 fl. oz lemon juice
- 17.723 fl. oz water
- 13.051 oz sugar
- 1 cinamon stick
- 6 garlic cloves
- 0.053 oz Sechouan pepper
- 0.071 oz star anise
- 2 cans of game meat (hare, partridge and boar)
- 2.33 lb coocked duck liver
- 0.423 cup Muscatel
- 2.79 lb fresh mango
- 0.046 cup agar-agar
- 1 long gingerbread
- 0.423 cup cream
- 0.042 cup lemon juice
- 2.113 cup water
- 1.732 cup sugar
- 1 cinamon stick
- 6 garlic cloves
- 0.037 cup Sechouan pepper
- 0.039 cup star anise
Wine match