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Game paté terrine with duck liver and mango cheese

Preparation

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.

Spanish recipe: Game pâté terrine with duck liver and mango cheese. Photo by: Toya Legido/©ICEX.

Presentation

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.

Chef's Remark:

"This is a different way of serving a game pâté, combining it with a mango preserve."
Preparation by: Carlos D. Cidón
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