Traditional Duck Pâté

A dense, melting terrine where duck fat traps woodland aromas. The slice is clean, revealing juicy meat chunks and a shimmering amber jelly.

• Prep time: 40 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 414
• Protein: 21 g
• Carbs: 2 g
• Fat: 32 g

Ingredients

• 300 g Duck fillet ( ground )
• 200 g Pork belly ( ground )
• 1 piece Shallot ( finely chopped )
• 1 piece Garlic ( minced )
• 1 piece Egg
• 50 ml Dry white wine
• 9 g Gray sea salt
• 2 g Black pepper ground
• 0.5 tsp Allspice
• 0.5 piece Bay leaf
• 0.5 pinch Thyme
• 15 ml Cognac

Instructions

1. Meat preparation

   Remove the duck skin. Pass the duck meat and pork belly through a meat grinder with a medium plate. The texture should be visible, not a puree.

2. Seasoning and marinating

   In a large mixing bowl, mix the meats with the garlic and shallots. Incorporate the salt, pepper, four-spice mix, white wine, and cognac. The meat must absorb the liquid.

3. Binding the stuffing

   Add the whole eggs. Mix vigorously by hand until the stuffing becomes sticky and homogeneous. This will ensure it holds together when sliced.

4. Placing in the terrine

   Firmly pack the stuffing into a terrine to remove air. Place the bay leaf and thyme on top. It must be in perfect contact with the sides.

5. Bain-marie cooking

   Place the terrine in a dish filled with hot water. Bake at 150°C. The pâté is cooked when the fat rising on the edges is perfectly translucent.

Chef's tips

• Let the pâté rest for 48 hours in the fridge before slicing; the flavors need to diffuse.
• Salt is key: always count 18g per kilo of meat for perfect preservation and taste.

Storage

Keeps for 7 days in the refrigerator in its terrine, well covered by its fat.