Duck Buster Blue Cheese Pate’
This appetizer is magical. Once your guests have a taste, the rest just disappears. Any blue cheese will work.
2 duck breasts, soaked in buttermilk (6-24 hours)
2 tbsp. butter
½ cup onion, finely diced
1 strip bacon, finely chopped
1 large clove fresh garlic, minced
1 tbsp. red wine
¼ cup crumbled blue cheese of choice
½ tsp. ground cardamom
salt and black pepper to taste
½ cup fresh parsley, finely chopped
Rinse buttermilk from duck. Pat duck breasts dry and slice across the grain into strips, removing the sinew.
Melt butter in skillet on medium low heat. Add onion, bacon and garlic and cook, stirring often, until onion begins to soften.
Add ducks, salt and pepper. Sauté ducks just until it loses its pinkness (just a minute). Add the red wine but not before you have sampled some yourself for quality control purposes. Add mixture to a food processor and blend to mix. Add cheese and cardamom. Continue blending until very smooth. Adjust seasoning. Don’t skimp on the ground pepper.
Cover and refrigerate until chilled thoroughly. Form paté into a ball and roll in parsley.
Makes 1 cup.
Serve this with thin slices of toasted pumpernickel bread, pita wedges or your favorite crackers.
If making a larger quantity, i.e. 4 duck breasts, I just added 50% more of the ingredients.