Duck Pâté
Ingredients
- 200 gDuck fillet (cut into small cubes)
- 133.3 gFoie gras (in pieces)
- 66.7 gDuck fat (room temperature)
- 0.7 pcOnion (finely minced)
- 0.7 pcGarlic (minced)
- 33.3 mlDry white wine
- 0.7 tspGray sea salt
- 0.7 tspBlack pepper ground
- 0.7 pinchAllspice
- 0.7 tspSmoked paprika
- 20 mlJerez Brandy
Method
A creamy texture that coats the palate, topped with a thin layer of golden fat. The powerful duck aroma is heightened by a touch of smoked paprika and wine reduction.
- 1
In a sauté pan, melt 30g of duck fat. Add the onion and garlic. They should become translucent without browning.
- 2
Add the diced duck and liver pieces. Sear over high heat to brown the meat. The liver should remain soft when pressed with a finger.
- 3
Pour in the white wine and brandy. Let boil until the liquid is reduced by half and coats the meat pieces. Scrape the juices from the bottom.
- 4
Transfer to a blender with the remaining fat, salt, pepper, four-spice, and paprika. Blend until the mixture is smooth, shiny, and homogeneous.
- 5
Pour into a terrine. Smooth the surface. Place in the cold for at least 6 hours for the texture to set and flavors to develop.
Frequently asked questions
How do you get this dish right?
- For a perfect finish, pass the mixture through a fine sieve after blending to remove any possible residue.
- Take the pâté out of the refrigerator 15 minutes before serving so the fat softens and releases its aromas.
How long does this dish keep?
Keeps for 4 to 5 days in the refrigerator in an airtight container. Ensure a thin layer of fat covers the surface to prevent oxidation.
