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

[LoydB]

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.

 

[tbern]

wow, that looks so delicious!! nice job!

 

[indaswamp]

Excellent! Tell me more about the duck liver pate!

 

[LoydB]

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.

 

[Dave in AZ]

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!

 

[pushok2018]

Well... Looks awesome! Nicely done!