Orange Duck Paté


duck livers briefly poached


flavours melding

duck day yesterday… stock on the simmer (“smiling”, not boiling), gizzard goulash tbd tomorrow, liver paté done

using marksdailyapple recipe as a start, this is about 1 lb of duck livers plus 6 oz duck fat, dehydrated orange rind, bay leaves, shallots & fermented garlic, and a couple of splashes of cointreau

we’ll get a chance to test tomorrow!