WILD DUCK BREAST PATE
Steps:
- 1. Fillet the duck breasts and saute in olive oil until well done and crisp. Cool and puree in a food processor until they are finely chopped, almost to a powder.Remove the pureed duck breasts and set aside in a mixing bowl. 2. Into your food processor, add the onion, basil, and three of the garlic cloves. Process until minced and add to the mixing bowl. Now add 8 ounces (227 g) of the softened cream cheese and all the mayonnaise to the mixture. Beat with a mixer until well blended. Remove from the bowl and mound into two large or four small balls on a wax paper on a cookie sheet. Chill well. 3. In a clean processor bowl, cream the remaining 4 ounces (114 g) of cream cheese with the remaining clove of garlic, salt, and pepper. Add Tabasco, one drop at a time, to taste. Frost the pate balls with this mixture and then sprinkle with minced parsley. Serve at once with crackers or freeze individually for later use.
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