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20 mins
Duck Pâté (Pâté de Canard)  Recipe

Duck Pâté (Pâté de Canard)

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

The word "gastronomy" could mean sharing the science of good eating with your friends and family - and this simple, yet rich and tasty Duck Pâté (Pâté de Canard) combining the flavours of duck and pork will certainly help you achieve that.

Whether for a party, a picnic or a great snack or starter this firm pâté keeps well in the fridge for several days and (sadly for my waistline) is one of those snacks that is hard to resist late at night.

      Preparation Time: 20 Minutes

      Cooking Time: 2 Hours

Ingredients for Duck Pâté (Pâté de Canard)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
½ lb
streaky bacon rashers (slices)
½ lb
minced belly pork
4 lb
duck
½ lb
pork fillet
½ lb
chicken livers
1
egg
1 clove
garlic
2 teaspoons
Armagnac
2 teaspoons
dried mixed herbs
  pinch
mixed spice
  pinch
ground allspice
1
orange
 
salt and pepper

 

How to Cook Duck Pâté (Pâté de Canard)

  1. 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).
  2. 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.
  3. 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.)
  4. 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'S HOT TIP:
Use Pâté de Canard as part of a Ploughman's Lunch... delicious!
 
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Reviews of Duck Pâté (Pâté de Canard)

Rating 4 out of 5 - Many cooks will make this recipe again November 04 2014
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.
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again May 14 2014
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
(4 reviews)
 

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