Wildfowl Pate
11 servings
85 minutes
Wild bird pâté is an exquisite delicacy of European cuisine that combines rich flavors and deep aromas. Its roots trace back to hunting feasts when game was valued for its intense taste. Duck breast and quail, fried in pork fat, acquire a tender texture and vibrant meaty aroma. Vegetables, juniper berries, dried apricots, and nutmeg add zest, while butter gives a velvety consistency. This pâté is ideal for refined appetizers, especially paired with toast and fresh berries. It can be served with pickled beets, salads, and crunchy vegetables to create a harmony of flavors. An excellent choice for those who appreciate gastronomic traditions and the sophistication of dishes.
1
We process the duck breast, singe it with a gas burner, and remove the feathers (using tweezers).
- Duck breast: 150 g
2
We process the quail into fillet.
- Quail: 300 g
3
We melt pork fat, fry large pieces of duck breast and quail.
- Pork fatback: 120 g
- Duck breast: 150 g
- Quail: 300 g
4
Add coarsely chopped vegetables (carrot, onion, celery stalk) and sauté them with the meat.
- Carrot: 200 g
- Onion: 200 g
- Celery stalk: 100 g
5
Add all remaining ingredients (dried apricots, juniper berries, tomato paste, dried mushrooms, garlic, nutmeg) and simmer on low heat for 30 minutes.
- Dried apricots: 100 g
- Juniper berries: 2 g
- Tomato paste: 30 g
- Dried mushrooms: 20 g
- Garlic: 10 g
- Nutmeg: 2 g
6
Then we strain through a pâté maker, add butter, and adjust to taste (with salt and pepper).
- Butter: 200 g
- Salt: 10 g
7
We cool and shape.
