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US 2025/0134142 A1Published application
Duck skin and duck liver food composition and method of manufacture
OwnerJennifer Chamberlaininventor
Life of this patent
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Abstract
A food product composition similar to foie gras includes a non-fattened duck liver and duck skin mixed with a plurality of ingredients in the following amounts per 2 pounds of non-fattened duck liver and duck skin placed in the bag: 0.2 pounds of white wine; 0.04 pounds of salt; 0.005 pounds of white pepper; 0.005 pounds of sugar; and 0.5 grams of nutmeg. The method for making the food product composition results in a food composition that closely mimics the flavor of traditional foie gras.
Claims6
A method for making a duck skin and duck liver food product, comprising the steps of:
- a. placing a non-fattened duck liver and duck skin in a bag;
- b. adding and sealing the following ingredients to the bag in the amounts per 2 pounds of non-fattened duck liver and duck skin placed in the bag:
- i. 0.2 pounds of white wine;
- ii. 0.04 pounds of salt;
- iii. 0.005 pounds of white pepper;
- iv. 0.005 pounds of sugar;
- and
- v. 0.5 grams of nutmeg;
- c. cooking the ingredients and non-fattened duck liver and duck skin in the bag by either a sous vide method or in a steamed jacketed kettle with the water bath of 160-180 degrees Fahrenheit;
- d. removing the ingredients and non-fattened duck liver and duck skin in the bag from the cooking process when the desired temperature of the ingredients is reached;
- e. cooling the ingredients and non-fattened duck liver and duck skin in the bag to no more than 40 degrees Fahrenheit;
- f. whipping the ingredients and non-fattened duck liver and duck skin in the bag to a mousse consistency;
- and
- g. packaging the whipped ingredients and non-fattened duck liver and duck skin into at least one container, and cooling the packaged ingredients and non-fattened duck liver and duck skin to a desired temperature.
11 more elements
A food product composition, comprising:
- a. a non-fattened duck liver and duck skin;
- b. a plurality of ingredients mixed with the non-fattened duck liver and duck skin in the following amounts per 2 pounds of non-fattened duck liver and duck skin placed in the bag:
- i. 0.2 pounds of white wine;
- ii. 0.04 pounds of salt;
- iii. 0.0005 pounds of white pepper;
- iv. 0.0005 pounds of sugar;
- and
- v. 0.5 grams of nutmeg.
5 more elements
Dependencies are inferred from the claim text.