Duck pate
10 servings
240 minutes
Duck pâté is a true embodiment of the refinement of French cuisine. Its history roots in the gastronomic traditions of the nobility, where delicate and rich flavors were valued. In this recipe, duck combines with tender pork, chicken liver, and aromatic spices to create a luxurious texture and rich taste. The addition of orange liqueur adds a subtle fruity note, while pistachios provide a light crunch. Slow-cooking the pâté in the oven reveals its full range of aromas, and cooling allows the flavors to harmoniously blend together. It is served as an appetizer, often with crispy baguette and a glass of wine, highlighting the nobility and sophistication of this dish.
1
Cut the chicken breast fillet into cubes, place in a bowl, mix in minced garlic, liqueur, a tablespoon of olive oil, and 3 crushed bay leaves. Cover and refrigerate for a day.
- duck breast: 500 g
- Garlic: 3 cloves
- Orange liqueur: 2 tablespoons
- Extra virgin olive oil: 25 ml
- Bay leaf: 9 pieces
2
Chop the pork, fatback, and remaining garlic. Blend the chicken liver into a puree in a blender, add the pork and fatback and pulse until the mixture resembles hamburger meat. Transfer to a bowl and mix in eggs, chopped thyme, clove, ginger, nutmeg, paprika, and salt.
- Pork shoulder: 500 g
- Pork fat: 350 g
- Garlic: 3 cloves
- Chicken liver: 100 g
- Chicken egg: 2 pieces
- Thyme: 1 tablespoon
- Ground cloves: 5 g
- Ground ginger: 5 g
- Ground nutmeg: pinch
- Paprika: pinch
- Coarse salt: 4.5 teaspoons
3
Heat olive oil in a pan over medium heat. Fry the minced meat, stirring, until golden brown for about three minutes. Transfer to a bowl and cover with plastic wrap. Refrigerate for a day.
- Extra virgin olive oil: 25 ml
4
Remove the bay leaf from the duck mass. Mix with pork mince and chopped pistachios. Chill again.
- Bay leaf: 9 pieces
- Pistachios: 50 g
5
Place 4 sprigs of thyme and 3 bay leaves at the bottom of a rectangular mold for the pâté. Lay slices of bacon across and cover the sides with them. Transfer the filling into the mold and smooth it out. Top with 4 strips of bacon, then the remaining thyme and bay leaves. Tightly cover the mold with aluminum foil.
- Thyme: 1 tablespoon
- Bay leaf: 9 pieces
- Bacon: 15 pieces
6
Place the mold in a baking tray with hot water (it should cover 1/2 of the mold's height). Bake at 160 degrees for two hours. Remove the pâté, take off the foil, and cool in the refrigerator for 1–4 days.
- Extra virgin olive oil: 25 ml