Duck PatéTheWorldWideGourmet.com
Total time: more than 2 hr
Preheat the oven to 180° C (350° F)
Preparation time: 25 minutes
Refrigeration time: 24+2 hours
Cooking time: 1 hour
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:436.8 kcal
Proteins:6.7 g
Fats:30.6 g
Carbohydrate:33.5 g
Fibers:1.2 g
Sugar:0.1 g
Cholesterol:85.4 mg
Sodium:711.7 mg
Calcium:161.2 mg
Energy:2427 kcal
Proteins:37.4 g
Fats:169.9 g
Carbohydrate:185.9 g
Fibers:6.8 g
Sugar:0.8 g
Cholesterol:474.8 mg
Sodium:3954.4 mg
Calcium:895.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
*Pastry
2000
ml
sifted flour
500
g
butter
salt
200
ml
water
*Filling
1
cooked duck
1
duck liver
some diced foie gras or goose liver
some diced black truffle
butter
250
g
fresh pork fat (belly)
150
g
rabbit tenderloin
eau de vie
meat jus
1
ml
large spoonful of mushroom duxelles
2
whole eggs
veal aspic
METHOD
Preparing the pastry
- 24 hours before making the pâté, prepare the pastry with 2 liters (8 cups) sifted flour; in a well in the center place 500 g (18 oz.) butter, some salt and a glass of water.
- Mix together gradually, working until the dough is smooth and firm; wrap in a damp cloth.
Filling
- Debone a whole duck.
- Cut the duck meat into pieces, as well as the pork fat, rabbit loin and liver. You could also put these ingredients through a grinder, using the medium disc.
- Put the filling into a bowl; add the peeled truffles that have been sautéed in butter and the diced foie gras. Season with salt (12 g / kilogram or 1 tsp. per lb.); season with pepper and mix thoroughly by hand.
- Flambé a small glass of eau-de-vie, add the meat jus and cool. Combine with a big spoonful of mushroom duxelles and 2 whole eggs. Mix into the filling.
Finishing
- Divide the pastry into 2 unequal parts (2/3 + 1/3); roll out.
- Place the larger piece of dough in a terrine; cover with the filling (the stuffed cooled duck).
- Cover with the smaller piece of dough. Form a vent in the top by inserting a rolled up piece of aluminum foil so that the steam can escape during cooking. Seal the 2 layers of dough together firmly. Decorate with dough cut-outs.
- Cook in a moderate oven for about 1 hour. Allow to cool.
- Pour some aspic through the vent; refrigerate.
Professional finishing method
- Roll out the dough.
- Place the dough in a rectangular terrine allowing the excess to hang over the sides; add the filling.
- Fold the edges over the top without sealing them; they will open up when baked.
- Cook in a moderate oven for about 1 hour. Allow to cool.
- Pour in the aspic; this method requires more aspic so that you end up with a good layer on top; refrigerate.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Sauvignon
CHEF'S NOTES
The recipe for Amiens duck pâté was created in 1643. It's traditionally made with a whole duck, stuffed and cooked in the oven in a pastry crust. Today, French cooks prefer to use deboned duck for their pâté en croûte.
