Pâté of wild boar and duck liver
A very luxurious and flavourful preparation of wild boar.
Makes 1500 g.
Creation by Nicky Aquaa, ROC Friese Poort, Sneek, the Netherlands.
Allergens and dietary requirements
- Sulphite
Ingredients
500
g
wild boar cheek, cooked and plucked1000
g
foie gras7
g
curing salt7
g
salt30
g
Madeira30
g
cognac