RECIPES OF CARLETTA

PATÉ OF DUCK BREAST

Ingredients for 8 people:

4 hg. of duck breast already deprived of skin, 250 grams of butter, 1 Cup dry Sherry, 1 bay leaf, 1 teaspoon of truffle paste, salt, oil, pepper.

Preparation:

Fry duck breast cut in slices in the oil with bay leaf and a few grains of pepper, then sfumala with the Sherry and flaw to cook over a slow for a fourth hour. Subsequently, after having it salted cooling down, mill it to a pulp uniform and no lumps, adding the cooking dregs. In the meantime you will have softened butter up to make it easily workable and then mounted, add in small doses duck mixing everything, without forming lumps. (If you have a mixer The work is much easier). add the pasta of truffle.

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