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duck pâté en croute recipe Ingredients for 2 mini pâté en croute (30 cm x 5 cm) for an aperitif or 1 large pâté en croute for a starter: For the pâté: 400 g fatty pork belly 1 duck breast of 450 g 300 g veal 1 egg 15 g salt 3 g pepper 1 g 4 spice mix (or RABELAIS spices) 1 onion 1 shallot 2 cloves garlic aromatic herbs (parsley, thyme, etc.) 10 g red port or other cooked or sweet wine 10 g cognac For the dough: 600 g flour 200 g butter 9 g salt 2 eggs 100 g water To pour the gelatin 200 g water 2 sheets of gelatin of 2.5 g Port, dehydrated veal stock. Prepare the dough by mixing all the ingredients together. Cover with cling film and store in a cool place. Remove the bacon from the breasts, the bones, the nerves from the meat, and the skin from the duck breast. For each different meat, we will chop 1/3 (or cut very small) and cut the remaining 2/3 into pieces. Add the shallot, onion, and chopped garlic with the eggs, spices, herbs and alcohol. Mix everything together and keep cool for 24 hours to exchange the aromas. The next day, roll out our dough to 3 mm, and line our mold which is buttered and floured. Fill it with the pâté meat, and bake in a fan oven at 185° for 45 minutes. Remove from the oven and let it cool for 30 minutes. We prepare the jelly by adding our gelatin which has been softened in a container of cold water, and we pour it into our hot veal juice (or veal stock and water) and port. We adjust the taste, it must be strong. We pour our jelly on our pâté, and we keep it cool at least one night. Very cold, it will cut without problem with a bread knife.