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Perfectly topped pots of pate

samokhin's picture
Asked on 21 Dec 2019 by samokhin

Dear, Lindsey!
Please, one more question in the Christmas run-up. It is about DUCK LIVER PÂTÉ WITH ARMAGNAC or CHICKEN LIVER PATE WITH COGNAC.
I am just wondering if it is better or necessary to separate butter from the milk solids (the white part).
Thank you.
All the Best wishes,
Pavel

Lindsey, Food Editor's picture
Lindsey, Food Editor replied

Hello Pavel,

Delia doesn’t worry about clarifying the butter for the top of the pate but yes of course you can gently melt the butter, skim away any froth and then spoon out (or carefully pour off) the clear yellow fat and leave milk solids at the bottom of the pan.  

Best wishes

Lindsey

samokhin's picture
samokhin replied

Hi, Lindsey!
Great! Thank you! It is easier to do.
Y Best,
Pavel

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