Duck Patè with Kiwi sauce

Unfortunately I don't have the pictures with the patè with Kiwi. I think that this pictures with patè di my special pear jelly (without jelly...) is the most similar. Think to have the green in place of yellow!!! Is not very professional but, when the menù will be ready I will take the pictures!

DIFFICULTY: Medium
TIME PREPARATION:30 minutes
TIME COOK: 15 minutes
EQUIPMENT: Knife, Pot, Saucepan, 2 bowls, Plastic wrap, Syphon, Garlic press
CATEGORY: APPETIZER

INGREDIENTS Serves 6 people
Duck breast is clean and free of skin, 250 g (8.8 oz)
butter 100 g (3.5 oz)
fresh cream 100 g (3.5 oz)
1 shallot
Porto
Marsala
extra virgin olive oil
salt and pepper
2 Kiwi
Starch
DIRECTIONS
Peel and cut into pieces a large scallon and put it to wilt in 4 tablespoons of olive oil.
Add the duck breast in small pieces and brown well, dip the Port and Marsala (half a cup in all).
Add salt, pepper preparation and after about 10 min, a moderate flame, pass the meat and vegetables to blender.
Gather the mixture into a bowl, let cool and add the softened butter.
Working with a small whisk, mount the compound that will become frothy and finally Incorporate the whipped cream. Add salt and pepper if needed.
Place the mousse in the refrigerator.
INFORMATIONS
The photo is only indicative. The photograph is taken from LA CUCINA ITALIANA and miludituttoedipiu.blogspot.com
SUGGESTION MENÙ VINE
Wine: Rosso di Montalcino