400 grams breast of duck
200 grams mascarpone cheese
70 grams chicken livers
1 average size onion
1 clove garlic
5 tbsp. oil
1 sprig rosemary
1 cup white wine
salt
pepper
Put some oil in a pan and add the duck breast, onion, rosemary, chicken livers and garlic and begin the cooking over high heat. After about five minutes, add white wine and lower the heat. Cover the pan with a lid and continue the cooking for about 45 minutes.
Once the cooking is completed, remove and discard the rosemary, onion and garlic. Put the remaining ingredients in a blender and blend thoroughly. Turn the mixture into a bowl, incorporate the mascarpone and add salt and pepper to taste. Refrigerate the pâté until it has become firm and serve with toast or puff pastry.
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Prosecco Brut
Valdobbiadene D.O.C.
Santa Margherita
Sparkling wine with a clean nose, pleasantly fruity, with whiffs of rennet apples and peach blossoms. Delicate, balanced taste.
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