Duck pate with orange jelly with French dessert bread
4 servings
600 minutes
Duck pâté with orange jelly and French dessert bread is a refined delicacy of French cuisine that combines rich flavor and delicate texture. The pâté, tender and velvety, gains zest from sea salt, nutmeg, and aromatic red wine, while pear confit adds a sweet fruity note. A light and airy jelly made from orange and carrot juices brings a refreshing tanginess, creating the perfect balance. The finishing touch is brioche, soft and slightly sweet, infused with creamy notes that harmoniously ties all elements of the dish together. This culinary masterpiece is ideal for festive evenings and tasting menus, showcasing the traditions of French gastronomy in all their elegance and splendor.
1
To prepare orange jelly, mix orange juice and carrot fresh with agar-agar in a saucepan and bring to a boil. Place a silicone mat on a flat surface and spread the mixture. Once the mixture sets, cut it into small squares of 15 grams.
- Orange juice: 70 ml
- Carrot juice: 40 ml
- Agar-agar: 7 g
2
To prepare brioche bread, crack an egg into a mixer, add cold milk with yeast, sugar, and baking powder, turn on the mixer, and gradually add flour one spoon at a time. Finally, incorporate softened butter and mix for 15 minutes on low speed, pour into a container, and refrigerate for 5 hours. Shape the dough into a ball, place it in molds, and let it rest for 30-60 minutes in a warm place. Brush the top with a mixture of milk and egg and bake for 20-30 minutes.
- Chicken egg: 1 piece
- Milk: 90 ml
- Dry yeast: 7 g
- Sugar: 50 g
- Baking powder: 0 g
- Wheat flour: 60 g
- Butter: 50 g
- Chicken egg: 1 piece
- Milk: 90 ml
3
Caramelize sugar and add diced pear, butter, sauté, add wine and reduce.
- Sugar: 50 g
- Pears: 1 piece
- Butter: 50 g
- Red wine: 30 ml
- Red dry wine: 50 ml
4
Soak chicken liver in milk for 1 hour, then rinse well. Fry in vegetable oil. Cut processed vegetables into strips and fry in vegetable oil. Then mix all ingredients and blend. Season with sea salt, pepper, and nutmeg to taste. Place in a mold and let it set.
- Chicken liver: 280 g
- Milk: 90 ml
- Onion: 50 g
- Carrot: 100 g
- Nutmeg: 1 g
- Salt: 1 g
5
Place the pate on a plate, top with orange jelly, and serve alongside brioche with pear confit and hazelnuts. Garnish with mini spinach.
- Orange jelly: 15 g
- Brioche: 1 piece
- Conference Pears: 45 g
- Hazelnut: 10 g
- Spinach: 5 g