Pato's Stew with Turnip and Goose Liver Pâté

Name: Pato's Stew with Turnip and Goose Liver Pâté
Yield: 4
Ingredients: Stew; 1/2 cup of Porto wine (reduce to half by heating); 1 tablespoon of rice; 1/2 teaspoon of fresh thyme; 1 teaspoon of ground black pepper; 1/2 teaspoon of coarse salt; 2 liters of water; 1 whole duck with wings and legs intact; 2 cloves of garlic, peeled; 2 stalks of celery, peeled; 1 turnip, peeled; 1 sprig of rosemary; 1 daikon radish, peeled; 1 stalk of parsley, chopped; 1 ripe tomato, peeled; Goose liver pâté; 4 slices of fresh goose liver pâté, each 50g; Coarse salt and Szechuan pepper; Tereyaki sauce; 1/2 cup of sweet soy sauce (mirim); 1/2 cup of shoyu; 1/4 cup of sugar; 2 tablespoons of water; 1 tablespoon of cornstarch

1
Stew
2
1/2 cup of Porto wine (reduce to half by heating)
3
1 tablespoon of rice
4
1/2 teaspoon of fresh thyme
5
1 teaspoon of ground black pepper
6
1/2 teaspoon of coarse salt
7
2 liters of water
8
1 whole duck with wings and legs intact
9
2 cloves of garlic, peeled
10
2 stalks of celery, peeled
11
1 turnip, peeled
12
1 sprig of rosemary
13
1 daikon radish, peeled
14
1 stalk of parsley, chopped
15
1 ripe tomato, peeled
16
Goose liver pâté
17
4 slices of fresh goose liver pâté, each 50g
18
Coarse salt and Szechuan pepper
19
Tereyaki sauce
20
1/2 cup of sweet soy sauce (mirim)
21
1/2 cup of shoyu
22
1/4 cup of sugar
23
2 tablespoons of water
24
1 tablespoon of cornstarch

Ingredients

1
Stew
2
1/2 cup of Porto wine (reduce to half by heating)
3
1 tablespoon of rice
4
1/2 teaspoon of fresh thyme
5
1 teaspoon of ground black pepper
6
1/2 teaspoon of coarse salt
7
2 liters of water
8
1 whole duck with wings and legs intact
9
2 cloves of garlic, peeled
10
2 stalks of celery, peeled
11
1 turnip, peeled
12
1 sprig of rosemary
13
1 daikon radish, peeled
14
1 stalk of parsley, chopped
15
1 ripe tomato, peeled
16
Goose liver pâté
17
4 slices of fresh goose liver pâté, each 50g
18
Coarse salt and Szechuan pepper
19
Tereyaki sauce
20
1/2 cup of sweet soy sauce (mirim)
21
1/2 cup of shoyu
22
1/4 cup of sugar
23
2 tablespoons of water
24
1 tablespoon of cornstarch

Directions

1
Stew
2
Step 1: Preheat the oven to high temperature
3
Place the duck in a roasting pan and roast for 30 minutes
4
Retire from the oven and add the reduced Porto wine
5
Transfer everything to a pot and add water
6
Add all the other stew ingredients except daikon and rice, and bring to a boil
7
Reduce heat and simmer for four hours
8
After cooling, refrigerate until the next day
9
Step 2: Peel the daikon and cut into 6cm thick slices
10
Place in a pot, cover with water and add rice (it removes bitterness from daikon)
11
Simmer for three minutes
12
Drain and pat dry with paper towels
13
Step 3: Skim off fat from the stew and reserve one cup for preparing tereyaki sauce
14
Tereyaki sauce
15
Step 1: Mix all ingredients except cornstarch and water, and bring to a boil
16
Remove scum that forms on the surface
17
Reserve until the next day
18
Step 2: Place daikon slices in a pot, cover with stew and simmer for one hour
19
Step 3: Dissolve cornstarch in water and add to tereyaki sauce
20
Simmer until slightly thickened. Reserve
21
Step 4: Season the goose liver pâté with salt and pepper
22
Quickly grill in an oiled pan, leaving a pink center. Reserve
23
Assembling
24
Place daikon in a shallow dish and cover with hot stew
25
Add a slice of goose liver pâté on top and brush with tereyaki sauce.