Baked duck liver pate

Step-by-step cooking

1. Step 1:

   

   Cut chicken fillet into pieces and fry in butter until half cooked, do the same with the liver. Both the meat and liver should remain pink and juicy inside. You can take chicken liver if you couldn't find duck liver. Put the fried meat and liver in a blender. Add salt, pepper, thyme.

2. Step 2:

   

   Then fry the finely chopped onion in this pan, until transparent, without browning. Add the cognac to the pan and steam for a couple of minutes. Then add the contents of the pan to the rest of the ingredients in the blender. Top up the cream at room temperature. You can add more than 100 ml. Be guided by your feelings.

3. Step 3:

   

   Use a blender to thoroughly chop the contents. Then you can rub the pate through a sieve, I did not do this because it already has a delicate, creamy structure.

5. Step 4:

   

   In principle, at this stage the pate is ready and you can put it into molds and put it in the refrigerator. But I also baked it in a water bath in the oven at a temp of 150 g for about an hour. I put the molds in a container with water and covered them with foil.

6. Step 5:

   

   After baking, cooled and poured melted butter. I put it in the refrigerator to infuse. Do not regret the oil, I poured not enough, the layer should be more solid))

7. Step 6:

   

   Tada-there! Yummy)) It's just unreal with lingonberry jam!