Pate of duck breast .... with toast

DIFFICULTY: Easy

TIME PREPARATION: 15 min
TIME COOK: 15 min
EQUIPMENT: PAN, KNIFE, MIXER
CATEGORY: APPETIZER





INGREDIENTS x 8
half duck breast
2 tablespoons butter
5 tablespoons brandy (or sweet wine)
Peppercorns (5 or 6)
Bay leaf
1 generous cup of vegetable broth
Liquid cream
Salt and pepper
Slices of bread toasted (grilled)

For decoration
white grape
Currant
Pepper

DIRECTIONS
Cook the duck breast in butter (add the peppercorns, bay leaf, salt and pepper) over high heat until it is well browned.
Add the brandy or wine.
To evaporate and add the broth. Continue cooking for about 15 minutes.
Cut the duck breast into thin slices. Discard the peppercorns and bay leaf.
Blend the chest and add the cream. It must be a consistent froth.
Grilling the bread, and spread the paste. Decorate with raisins and currants


SUGGESTION MENÙ VINE