Duck Pâté

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 414
• Protein: 14 g
• Carbs: 5 g
• Fat: 34 g

Ingredients

• 200 g Duck fillet ( cut into small cubes )
• 133.3 g Foie gras ( in pieces )
• 66.7 g Duck fat ( room temperature )
• 0.7 piece Onion ( finely minced )
• 0.7 piece Garlic ( minced )
• 33.3 ml Dry white wine
• 0.7 tsp Gray sea salt
• 0.7 tsp Black pepper ground
• 0.7 pinch Allspice
• 0.7 tsp Smoked paprika
• 20 ml Jerez Brandy

Instructions

1. Sauté aromatics

   In a sauté pan, melt 30g of duck fat. Add the onion and garlic. They should become translucent without browning.

2. Sear the duck

   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. Reduce

   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. Blend and emulsify

   Transfer to a blender with the remaining fat, salt, pepper, four-spice, and paprika. Blend until the mixture is smooth, shiny, and homogeneous.

5. Chill

   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.

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Chef's tips

• 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.

Storage

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.