Game paté terrine with duck liver and mango cheese
For the game meat and duck liver terrine
Blend the game meat and duck liver with the Muscatel and cook in a vacuum pack at 70ºC / 150ºF for 20 minutes. Leave to cool, remove the fat and transfer to shallow molds.
For the mango cheese
Mix 600 g / 1 lb 5 oz puréed fresh mango with 3.5 g / 0.12 oz agar-agar and 70 g / 2.5 oz sugar. Boil then add to the shallow molds. Add further layers of pâté and mango, about 6 of each altogether. Set some of the mango and pâté mixture aside.
For the caramelized bread
Cut the gingerbread into wafer-thin slices, make a hole at one end and dry in the oven.
For the roll with sour cream
Spread the saved portion of the pâté/mango mixture in a circle onto a sheet of acetate paper. Roll up and seal one end. Mix the cream with 10 g / 1/6 oz / 1 tsp lemon juice and use to fill the rolls.
For the spicy syrup
Boil the water with the sugar and infuse with the spices. Strain.
On a rectangular plate, place the bread slices to one side with the terrine cut into rectangles on the other. Add a stripe with the spicy syrup and top with the roll.
"This is a different way of serving a game pâté, combining it with a mango preserve."