Duck liver pate

1. Wash the liver, remove the films and streaks, dry with a paper towel.
2. Peel the onion, chop it finely.
3. Heat the oil in a frying pan, put the onion and saute it until soft golden.
4. Put the prepared liver into the bowl of a blender, chop. It is necessary to get mashed potatoes.
5. Add onion, cream, eggs, sherry, spices and salt. Whisk everything well with a blender again.
6. Put the mass into molds (first you need to lubricate with oil). Cover the molds with a double layer of foil on top.
7. Pour water into a baking tray deep enough, put the molds in the water (the water should reach the middle of the molds), send everything together to the oven.
8. Turn on the oven, the temperature is 180 degrees. As the oven heats up, bake the pate for half an hour. If you took one large form, you need to increase the time by 2 times.
9. Soak the gelatin according to the instructions.
10. At this time, prepare cranberry jelly, for which mix syrup, water and fresh cranberries. Bring to a boil (but do not boil), then strain and rub the berries through a sieve, mix the resulting mashed potatoes with sherry, add gelatin and stir thoroughly again.
11. Take the pate out of the oven, let it cool, pour the jelly on top and put it in the refrigerator for 3-4 hours.

Bon appetit!