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Pâté of wild boar and duck liver

A very luxurious and flavourful preparation of wild boar.

Creation by Nicky Aquaa, ROC Friese Poort, Sneek, the Netherlands.

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Allergens and dietary requirements

  • Sulphite

Ingredients

500
g
wild boar cheek, cooked and plucked
1000
g
foie gras
7
g
curing salt
7
g
salt
30
g
Madeira
30
g
cognac
Recipe for:1500 g

Scale recipe

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