Two salami, two bresaola, two summer sausage, duck liver pate

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

LoydB

Meat Mopper
Original poster
SMF Premier Member
May 31, 2022
246
351
These all came out of the chamber in the last month or so. L to R, chorizo, adobo bresaola (Teres Major), traditional bresaolo (eye round), summer sausage, summer sausage with cheese, and black garlic squid ink salami. The white ramekin has duck liver pate.

1664626304065.png
 

LoydB

Meat Mopper
Original poster
SMF Premier Member
Thread starter
May 31, 2022
246
351
wow, that looks so delicious!! nice job!
Thanks!

Excellent! Tell me more about the duck liver pate!

So it's this recipe as a base: https://www.deliaonline.com/recipes...istmas-starters/duck-liver-pate-with-armagnac.

My changes are as follows:
Doubled everything but the butter (+150% on the butter)
Soaked the livers in buttermilk for 45 mins first
Maybe tripled the fresh thyme, plus added 10 or so fresh sage leaves.
Added one large shallot
Instead of mustard powder, ground up a tablespoon each of yellow and brown mustard seeds.
Skipped the garnish, just topped with a thin layer of melted butter.

I froze and then vac sealed 4 ramekins of it beyond the one we ate. It freezes really well under vacuum.
 
  • Like
Reactions: indaswamp

Dave in AZ

Smoke Blower
Oct 2, 2022
126
109
These all came out of the chamber in the last month or so. L to R, chorizo, adobo bresaola (Teres Major), traditional bresaolo (eye round), summer sausage, summer sausage with cheese, and black garlic squid ink salami. The white ramekin has duck liver pate.

View attachment 644795
Wow all that looks fantastic! That large summer looks like Lebanon baloney from my Lancaster PA area childhood!
 

Latest posts

Hot Threads