Wild Duck Breast Pâté
Breasts from about 3 ducks, cut into 1″-2″ cubes
fresh lemon juice
Sherry to taste
S&P to taste
Hunt a couple of ducks. Cut out the breasts and clean nicely. Cut into 1″-2″ pieces
Lightly brown the bacon in a large cast iron skillet. Add the onion, garlic, and duck breasts. Saute until duck is just cooked then remove skillet from heat and let it all cool.
Put the pistachios and craisons into a food processor and blend continuously until as smooth as possible (a minute or two).
Add the cooled duck mixture and pulse until it’s all smooth together.
Add the parsley and lemon juice, also S&P to taste and the Sherry to taste (optional)
Once to your liking, put the pâté in ramekin(s), cover with wrap then take out and eat with water crackers or toast points any time – formal or casual evenings!
My Benelli 12g was in MI so I took my trusty Browning 20g
Sydney my favorite labradoodle
Couples that hunt together… (you know the rest)