Portioned duck pate
4 servings
20 minutes
Portioned duck pâté is an exquisite French delicacy embodying the traditions of European cuisine. Its roots trace back to the era when the art of making pâtés was part of the culinary heritage of the nobility. The delicate texture, rich flavor of duck with a subtle spiciness from cayenne pepper and refined aroma of nutmeg create a harmony of tastes, complemented by a light acidity from lemon juice. Served in small portioned molds, it is convenient for festive tables or as an elegant appetizer. This pâté pairs perfectly with crispy baguettes or soft brioches, while a thin layer of melted butter adds a special velvetiness to it. A magnificent choice for those who appreciate the richness of gastronomic traditions!
1
This recipe uses ready-made duck meat, such as what is left from dinner. Or simply boil or fry the duck fillet until cooked. Cool and cut into small pieces.
- Duck fillet: 225 g
2
In a blender, mix duck meat, 80 grams of softened butter, cayenne pepper, a bit of nutmeg, and juice from 0.25 lemon. Blend until smooth, leaving some texture.
- Duck fillet: 225 g
- Butter: 100 g
- Cayenne pepper: 0.3 teaspoon
- Ground nutmeg: to taste
- Lemon: 0.3 piece
3
Divide the pâté into small portion molds, cover with film, and place in the refrigerator until set.
4
When the pâté has set, melt the remaining butter in a saucepan and pour it on top.
- Butter: 100 g