Rustic Horse Tail and Duck Liver Pâté

Thermomix recipe: Rustic Horse Tail and Duck Liver Pâté. Ready in 130 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 500 g horse tail, trimmed and cut into 3-4 cm pieces
• 30 g olive oil
• 100 g onion, quartered
• 2 cloves garlic
• 100 ml dry red wine (optional, but recommended)
• 500 ml beef or chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp salt
• 0.5 tsp black pepper
• 250 g duck liver, cleaned and trimmed
• 30 g butter, unsalted
• 30 ml brandy or Cognac (optional)
• 200 g canned baked beans, drained and rinsed
• 70 g cold unsalted butter, cut into cubes

Instructions

1. Place onion and garlic into the mixing bowl. Chop 5 sec / Speed 5. Scrape down sides of the bowl.
2. Add 30 g olive oil. Sauté 5 min / 120°C / Speed 1.
3. Add the horse tail pieces to the bowl. Sauté 8 min / 120°C / Speed 1 / Reverse, to lightly brown the meat. Remove measuring cup, place simmering basket on lid to prevent splatter.
4. Add red wine (if using), beef or chicken broth, bay leaf, dried thyme, 1 tsp salt, and 0.5 tsp black pepper. Cook 100 min / 100°C / Speed 1 / Reverse. Remove measuring cup, place simmering basket on lid to prevent splatter. Pause halfway through (at 50 minutes) to scrape down the sides and bottom of the bowl and check liquid level; add a splash more broth if needed.
5. Carefully remove the cooked horse tail pieces from the mixing bowl and set aside to cool slightly. Strain the cooking liquid through the simmering basket into a separate bowl and reserve. Discard the bay leaf.
6. Once cool enough to handle, shred the meat from the horse tail bones and cartilage. Discard bones and any gristle. Set the shredded meat aside.
7. Clean and dry the mixing bowl.
8. Add 30 g unsalted butter to the mixing bowl. Heat 2 min / 120°C / Speed 1.
9. Add the cleaned duck liver pieces to the bowl. Sauté 5 min / 120°C / Speed 1 / Reverse. If using, add brandy or Cognac and cook for another 1 min / 100°C / Speed 1 / Reverse.
10. Add the shredded horse tail, drained and rinsed baked beans, sautéed duck liver, and 100 ml of the reserved cooking liquid to the mixing bowl. Blend 30 sec / Speed 8, gradually increasing speed. Scrape down the sides of the bowl.
11. Add the 70 g cold unsalted butter cubes. Blend again 30 sec / Speed 8, until smooth and creamy. Add more reserved cooking liquid, 1 tablespoon at a time, if a looser consistency is desired.
12. Taste and adjust seasoning with salt and pepper as needed. Cook 1 min / 90°C / Speed 2 / Reverse to settle and prevent sticking.
13. Transfer the pâté to ramekins or a terrine dish. Smooth the top and cover with plastic wrap, pressing it directly onto the surface of the pâté to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until firm.
14. Serve chilled with toasted bread, crackers, or cornichons.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.