Duck Pâté
Ingredients
- 1 5-lb duck
- 1/4 cup cognac
- 1/2 cup Madeira wine
- 1 Tbs olive oil
- 1 Tbs butter
- 1 lb bacon, chopped
- 1 lb pork breast, chopped
- 1 lb chicken livers
- 1 duck liver
- 3 garlic cloves, peeled and chopped
- 4 bay leaves
- 4 tsp thyme
- 1 egg
- Ground black pepper, to taste
- 12 bacon strips (approximately)
Directions
- Chop duck into small pieces, removing from the bone and cutting away the fat.
- Mix cognac and Madeira and marinate duck pieces in this mixture for 2 hours.
- Heat olive oil and butter in skillet. Once oil and butter are warm, sauté bacon for 3 minutes; stir.
- Add pork breast and sauté for 5 minutes. Add chicken and duck liver and sauté for another 5 minutes.
- Remove from heat and add garlic, bay leaves, and thyme.
- Remove bay leaves, add egg, and pass quickly through food processor. Season to taste.
- Drain duck and discard marinade; sprinkle with pepper.
- Arrange bacon to cover bottom of ovenproof dish.
- Place duck in ovenproof dish and top with liver mixture. Cover with more strips of bacon.
- Press down with hands and cover with foil. Refrigerate overnight.
- Preheat oven to 375°F.
- Fill a larger ovenproof dish with one cup of hot water and place the foil-covered dish inside of it.
- Cook for 1 hour and 40 to 50 minutes. Let cool.
- While cooling, cut a piece of cardboard that will just cover pâté in ovenproof dish and wrap the cardboard in aluminum foil.
- Place this cover over the pâté, weigh down with something heavy, and refrigerate for at least 8 hours.
- Serve cold and sliced.
Nutrition Facts
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