Duck Pâté

⏳ Time

4 hours + 4 days

🥕 Ingredients

🍽️ Servings

Description

Duck pâté is a rich, flavorful spread made from tender duck meat and aromatic spices. It's perfect as an appetizer on toasted bread or served with pickles and a fresh salad. This dish is often enjoyed at gatherings and pairs wonderfully with a glass of red wine.

Ingredients

Garlic - 3 cloves
Duck Breast - 17.6 oz
Orange bitters - 2 spoons
Olive Oil - 1 fl oz
Bay leaf - 9 pieces
Boneless pork shoulder - 17.6 oz
Fatback - 12.3 oz
Chicken Liver - 3.5 oz
Chicken Egg - 2 pieces
Thyme - 1 tablespoon
Ground clove - 0.2 oz
Grated Ginger Root - 0.2 oz
Ground Nutmeg - a pinch
Paprika - a pinch
Coarse Salt - 4½ spoons
Pistachios - 1.8 oz
Bacon - 15 pieces

Step by Step guide

Step 1

Cut the chicken breast fillet into cubes, place them in a bowl, and mix in the minced garlic clove, liqueur, a tablespoon of olive oil, and 3 crushed bay leaves. Cover and refrigerate for a day.

Step 2

Chop the pork, lard, and remaining garlic. Blend the chicken liver into a puree in a blender, then add the pork and lard, and pulse the mixture until it resembles hamburger meat. Transfer to a bowl and mix in the eggs, chopped thyme, cloves, ginger, nutmeg, paprika, and salt.

Step 3

Heat olive oil in a skillet over medium heat. Sauté the minced meat, stirring, until golden brown, about three minutes. Transfer to a bowl and cover with plastic wrap. Refrigerate for a day.

Step 4

Remove the bay leaf from the duck mixture. Mix it with the ground pork and chopped pistachios. Chill again.

Step 5

Place 4 sprigs of thyme and 3 bay leaves at the bottom of a rectangular terrine mold. Lay slices of bacon across the mold and use them to line the sides as well. Transfer the meat mixture into the mold and smooth it out. Top it with 4 strips of bacon, followed by the remaining thyme and bay leaves. Cover the mold tightly with aluminum foil.

Step 6

Place the mold in a baking tray filled with hot water (it should cover half the height of the mold). Bake at 320°F for two hours. Remove the pâté, take off the foil, and cool in the refrigerator for 1 to 4 days.