Traditional Duck Pâté
Ingredients
- 300 gDuck fillet (ground)
- 200 gPork belly (ground)
- 1 pcShallot (finely chopped)
- 1 pcGarlic (minced)
- 1 pcEgg
- 50 mlDry white wine
- 9 gGray sea salt
- 2 gBlack pepper ground
- 0.5 tspAllspice
- 0.5 pcBay leaf
- 0.5 pinchThyme
- 15 mlCognac
Method
A dense, melting terrine where duck fat traps woodland aromas. The slice is clean, revealing juicy meat chunks and a shimmering amber jelly.
- 1
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
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
Add the whole eggs. Mix vigorously by hand until the stuffing becomes sticky and homogeneous. This will ensure it holds together when sliced.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 7 days in the refrigerator in its terrine, well covered by its fat.
