Pâté de Canard ~ Duck Pâté

Recipe Categories : | Pâté | Duck | French |

Serves : 8-10

Ingredients :

• 250g streaky bacon rashers
• 250g belly pork, minced
• 1 x 1.75kg duck, boned and chopped
• 250g pork fillet, chopped
• 250g chicken livers, chopped
• 1 egg, beaten
• 1 clove garlic, crushed
• 2 tbsp brandy
• 1 tspn dried mixed herbs
• pinch of mixed spice
• pinch of ground allspice
• grated rind of 1 orange
• salt and pepper

Preparation and Cooking Instructions

1. Remove the rind from the bacon and arrange in a rectangular ovenproof dish, stretching the rashers to fit if necessary. Mix the remainder of the ingredients together in a large bowl, adding salt and pepper to taste. Spoon into the dish and spread evenly.
2. Cover with a lid, or buttered greaseproof paper and foil. Place in a bain-marie and bake in a preheated moderate oven, 180°C for 2 hours.
3. Put a weight on the top and leave to cool. Chill for 48 hours before serving, sliced, with crusty bread or hot buttered toast.
4. Cooks Notes : A bain-marie is a water bath, used for gentle cooking. The dish in which the food is to be cooked is placed in a roasting tin, containing water. This is kept at simmering point or just below. Used for pâtés and egg custards.