Duck liver pate, pickled zucchini, garlic croutons
Great recipe for any one to try. Have a look at BTL for the recipe.
Great recipe for any one to try. Have a look at BTL for the recipe.
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Apr, 2017Views
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Awards
Peer Choice Award
Contest Finalist in I Love My Food Photo Contest
Top Ranks
Top 20 rank week 1
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Same photographer See allBehind The Lens
Behind The Lens
Location
I took this as part of a series I am currently making with a chef friend of mine. It was shot in a cafe in Hampton, Vic, Australia.Time
Time of day was about midday. It was a long day as I had 6 different foods to shoot in that day.Lighting
With the lighting, I used 1 flash head and a few bounce cards. The head had a 6' soft box attached to it. I have the lights low creating a lot of mood and shadows.Equipment
Shot with a 5dMk3 and a 100mm L series 6 foot soft box on 1 Elincrom BRX 600 A few C stands and bounce cards.Inspiration
We are doing this as part of a series and we are hoping to turn it into a cook book using produce from organic farms. Heres the recipe for anyone that wants to try this.... Duck liver pate, pickled zucchini, garlic croutons: Ingredients: Duck livers 500g Butter, softened 150g Thickened cream 100ml Brandy or Port 100ml Zucchini 2 large White wine vinegar 300g Sugar 200g Water 100g French stick 1 Garlic 2 cloves Cooking Oil 2 Tbsp Salt To taste Method: 1. Cook the livers in oil a medium hot frying pan until golden brown, approximately 2-3 minutes on each side. Cook the livers in batches, doing about a third at a time. When you have cooked all of the livers, turn the pan on full heat and wait 1-2 minutes. When the pan is really hot, pour in the brandy or port to deglaze. BE CAREFUL - the liquid will catch on fire! Cook for 2 minutes and remove from the heat. 2. Transfer the liver, brandy, butter, and cream into a food processor and blend until smooth. Season to taste. Pass through a fine sieve while warm and transfer into the ramekins. Allow the pate to set in the fridge for 1-2 hours. Note - you can eat this straight away if you like! 3. To make the pickled zucchini, heat the white wine vinegar, sugar and water in a pot until the sugar is dissolved. Using a peeler, cut the zucchini into long strips and transfer into a metal bowl. Pour the hot pickling liquid over the zucchini and let sit for a minimum of 30 minutes. 4. To make the garlic croutons, slice the bread sticks into long thin pieces. Lightly coat with oil and bake in the oven until golden and crunchy. Let the croutons cool down on an oven rack. Just before serving, rub the raw garlic over the toasted croutons. 5. To serve, take out the pate for 10-20 minutes to bring up to room temerature. Serve on a plate or board with the pickled zucchini and garlic croutons.Editing
Yes there is a bit of processing in this image. I had to smooth off the duck liver pate and clean up a few crums. Apart from that the image had only minimal editing.In my camera bag
Depends on what I am shooting on the day. I normally have my 5dmk3, 24-70mm f2.8, 70-200 f2.8, 100mm f2.8, 50mm 1.8mm 16-35mm f2.8. A few speed lights etc. Pretty stock gear for an event shooter. Just recently upgraded to a 5dmk4.Feedback
Best advice I can give is keep shooting till it looks like something you would want to eat. Moving 1 thing at a time can take a while but stick with it till you get a result that you are happy with.
