Duck pâté with pistachio en croûte

Name: Duck pâté with pistachio en croûte
Ingredients: 1 Ginger; 3 Cloves; 3 kg Quinces; 3 Dry white wine; 1 Tray of cress salad; 1 Bottle of citrus vinaigrette; 1 Cinnamon stick; 1 Bag of smoked almonds; 1 Duck pâté pistachio en croute; 1 Jorda crumble balsamic truffle; Sugar

Flavourful duck pâté with pistachio, served with homemade quince compote and a fresh cress salad with citrus vinaigrette.A modern starter in which classic French pâté is combined with fresh citrus accents, aromatic quince, and crunchy smoked almond.

Ingredients

1Ginger

3Cloves

3kgQuinces

3Dry white wine

1Cinnamon stick

Sugar

1Tray of cress salad

1Bottle of citrus vinaigrette

1Bag of smoked almonds

1Duck pâté pistachio en croute

1Jorda crumble balsamic truffle

Preparation

Wash the quinces thoroughly.
Place the quinces in a pan with the dry white wine.
Bring to a boil and simmer gently until the skin bursts open.
Remove the quinces from the pan and let them cool briefly.
Remove the cores and skins.
Return the cleaned pieces to the pan.
Add a piece of ginger, the cloves, and the cinnamon stick.
Stew the quinces for about 40 minutes until they are fully cooked.
Sweeten to taste with sugar as desired.
Let it cool slightly and store until use.

Lightly toss the cress salad with citrus vinaigrette.
Roughly chop or break the smoked almonds.

Slice or carve the duck pâté and arrange it nicely on the plate.
Pipe a spoonful of quince compote onto the pâté.
Garnish with cress salad and smoked almond.
Sprinkle with some Jorda crumble.
Serve immediately, so the pâté stays at the right temperature and the salad remains fresh and crisp.