Okay, faithful followers, after 24 hours of marinating the Duck Pate mixture in brandy and all kinds of lovely spices, I put it in the oven moments ago. I took some nice photos of the entire process of making the pate and will post them later this week. The pate has to be pressed under weights and aged for a few days. –I can’t wait to cut into it!
I haven’t boned a duck in ages, and it was like I did it only yesterday. –I rendered the duck skin and meat scraps over low heat and I will use the fat for roasting potatoes later today and the crispy confit (duck skin and meat) I shamelessly ate with my Dad, I was going to use it for a salad topping for dinner, but I knew confit wouldn’t have chance in lasting around here.
The photo is of the duck pate right before I wrapped it and placed in oven. Stayed tuned.