20 mins
![Duck Pâté (Pâté de Canard) Recipe Duck Pâté (Pâté de Canard) Recipe](/images/recipe-main-images/Duck-P-t-P-t-de-Canard-461.jpg)
Ingredients for Duck Pâté (Pâté de Canard)
![US Imperial Measurements US Imperial Measurements](/images/us_imperial.png)
![UK Imperial Measurements UK Imperial Measurements](/images/uk_imperial.png)
![Metric Measurements Metric Measurements](/images/eu_metric.png)
Currently displaying quantities in US Imperial Measurements
How to Cook Duck Pâté (Pâté de Canard)
- Bone and finely chop the duck. Finely chop the pork fillet and the chicken livers. Peel and crush (mince) the garlic and beat the egg. Finely grate (shred) the zest of the orange (the very thin orange part of the skin).
- Remove any rind from the bacon and use to line a deep rectangular ovenproof dish - roughly 10" x 3" x 4" (25cm x 7.5cm x 10cm) - stretching the rashers (slices) to fit if necessary. Mix the remainder of the ingredients together in a large bowl, adding two teaspoons of juice from the orange, plus salt and freshly-ground pepper to taste. Spoon into the dish (on top of the bacon) and spread evenly.
- Cover the tin with a lid, or buttered greaseproof paper and foil. Place in a bain-marie and bake in a preheated moderate oven, (Mk 4 - 350ºF - 180ºC) for 2 hours, ensuring that the water in the bain-marie does not completely evaporate during cooking. (Top up with hot water if necessary.)
- Remove from the oven, place a weight on the top and leave to cool. Turn the pâté out of the tin and chill for 24 hours before serving, sliced, with crusty bread or hot buttered toast.
![Graham Graham](/images/recipe-author-photos/-9.png)
Use Pâté de Canard as part of a Ploughman's Lunch... delicious!
Reviews of Duck Pâté (Pâté de Canard)
![]() Wonderful recipe! This was my first attempt at a pate and since then I've been making it every week this duck season. Every time around it was devoured totally. It seems I'm famous in the neighborhood now ! Labor-intensive but very much worth the effort. pennykeith (2 reviews) |
![]() I have tried a few times making duck pate from different recipes, but never got close to the right taste. This was a great recipe and was a big hit, lot of compliments from friends and family. I more or less followed this recipe to the letter and the results were out of sight. Truly delicious and worth the time and effort.Thanks charleyfarley (4 reviews) |
What To Eat Tonight
![145 Comfort Foods 145 Comfort Foods](/images/recipe-square-images/Macaroni-Cheese-361.jpg)
Comfort foods don't have to be bad for you. We have lots of traditional recipes that will give you that nostalgic, sentimental feeling.
![385 Super Summer Recipes 385 Super Summer Recipes](/images/recipe-square-images/Orange-and-Honey-Fluff-436.jpg)
No time like the summer for those lovely light meals that can be quickly prepared. Get some sunshine into your life with some great recipes.
![84 Perfect Sunday Lunches 84 Perfect Sunday Lunches](/images/recipe-square-images/Honey-and-Marmalade-glazed-Gammon-305.jpg)
The traditional Sunday Lunch is not a thing of the past - it is making a comeback. When the family gets together for something special.
Other Duck Recipes
![Peking Duck Peking Duck](/images/recipe-main-images/Peking-Duck-464.jpg)
The Chinese have special reverence for duck, regarding it as a symbol of wholesomeness and fidelity (and maybe its taste too??).
![Cassoulet Cassoulet](/images/recipe-main-images/Cassoulet-111.jpg)
Cassoulet is a rich, slow-cooked bean stew or casserole of peasant origins from the south of France. Typically, it contains pork sausages & pork loin.
![Foie Gras Escalopes on Spice Bread Foie Gras Escalopes on Spice Bread](/images/recipe-main-images/Foie-Gras-Escalopes-on-Spice-Bread-227.jpg)
This recipe for Foie Gras on Spice Bread (escalope de foie gras au pain d'Épice) is quick and easy and very, very, very tasty!