Plate of pates
8 servings
180 minutes
The pâté platter is a refined dish of European cuisine that embodies a wealth of flavors and textures. At its core are delicate rillettes made from duck, chicken liver, and mackerel, each with its unique character. The combination of port wine, cream, and spices gives the pâtés a sophisticated depth, while pistachios and green onions add freshness and crunch. The dish's history is rooted in French gastronomic tradition where pâtés were valued as an integral part of festive tables. It is not just an appetizer but a true culinary work of art, perfectly suited for elegant dinners and wine tastings. The flavor unfolds gradually: first the light sweetness of the port wine, then the velvety texture of the pâté, and finally the nutty notes of pistachios. It is served with crispy toasts to highlight its richness and complexity.
1
Place the duck carcass with meat remnants in a pot, bring to a boil, and simmer for 2 hours, skimming off the foam. The broth can be useful for another dish.
- Duck skeleton: 1 piece
2
Fry chicken liver in butter until cooked, remove from heat and let it cool.
- Chicken liver: 300 g
3
Chop the carrot and onion randomly and sauté them in butter. Add 60 ml of port wine, evaporate it, pour in cream, add bread, nutmeg, salt and sugar to taste. Leave on medium heat for 15 minutes, stirring.
- Carrot: 160 g
- Onion: 80 g
- Butter: 50 g
- Port: 350 ml
- Heavy cream: 160 g
- White bread: 60 g
- Nutmeg: to taste
- Salt: to taste
- Sugar: to taste
4
Soak gelatin in cold water and let it swell. Add a tablespoon of gelatin to the vegetables in the saucepan, mix, and turn off the heat. Add the egg white to the cooled vegetables.
- Gelatin: 13 g
- Water: 100 ml
5
Chop the pistachios finely but not to dust. Remove the skin and bones from the mackerel, break the meat into small pieces and add it to the pistachios. Also add cream cheese and sour cream, mix thoroughly. Transfer the rillettes to a suitable container, garnish with pistachios and green onions, and refrigerate.
- Pistachios: 90 g
- Hot smoked mackerel: 1 piece
- Cream cheese: 250 g
- Sour cream: 250 g
- Chives: to taste
6
Melt duck fat in a small saucepan over low heat, adding a few sprigs of thyme and rosemary, unpeeled garlic, and chopped shallot. Let it simmer for half an hour to infuse the fat with aromas.
- Duck fat: 150 g
- Thyme: 3 sprigs
- Rosemary: 2 sprigs
- Garlic: 2 cloves
- Shallots: 40 g
7
Pour the remaining port wine into a saucepan and reduce it by two-thirds over medium heat. Add 50 grams of sugar and orange zest, boil for 5 minutes, then add the remaining soaked gelatin. Turn off the heat, strain through a sieve, and cool.
- Port: 350 ml
- Orange zest: 15 g
- Sugar: to taste
- Gelatin: 13 g
8
Blend the cooled liver and vegetables until homogeneous. Transfer the pâté to a transparent dish, smooth the surface, and pour cooled port wine over it. Place in the refrigerator.
9
Remove all the meat from the boiled duck, as well as the leftover skin, and place it in a blender.
- Duck skeleton: 1 piece
10
Pour the strained duck fat over the meat, season with salt, and blend. The rillettes should be uneven, with pieces of meat. Transfer the rillettes to a serving dish and cool in the refrigerator.
- Duck fat: 150 g
- Salt: to taste