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Hot Duck Pate In Puff Pastry

Hot Duck Pate in Puff Pastry recipe image
A refined main course featuring a savory duck, pork, and veal pate enriched with foie gras and truffles. The mixture is marinated for several days to develop deep flavors, then baked in golden puff pastry. Served with a classic Sauce Perigueux, this dish is perfect for special occasions.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1698
Description
A refined main course featuring a savory duck, pork, and veal pate enriched with foie gras and truffles. The mixture is marinated for several days to develop deep flavors, then baked in golden puff pastry. Served with a classic Sauce Perigueux, this dish is perfect for special occasions.
Ingredients
  • Duck, approx. 4 lb
  • Pork butt, cubed
  • Veal shoulder, cubed
  • Nutmeg
  • Allspice
  • Thyme
  • Bay leaf
  • White wine
  • Garlic, unpeeled
  • Eggs
  • Truffles, chopped
  • Pistachio nuts, blanched/skinned
  • Duck glaze
  • Truffle juice
  • Foie gras
  • Truffle, thinly sliced, optional
  • Frozen puff pastry, thawed
  • Egg, beaten with 1 tablespoon milk
Directions
  1. 1
    Salt and pepper to taste. Remove meat from legs and breast of duck.
  2. 2
    Remove all skin and fat.
  3. 3
    Marinate duck meat, pork butt, and veal shoulder with nutmeg, allspice, thyme, bay leaf, wine, and garlic for 3 or 4 days in the refrigerator.
  4. 4
    Drain all the liquid and whole spices from the meat.
  5. 5
    Peel the garlic cloves and, with the marinated meat, run through a meat grinder on a coarse setting.
  6. 6
    Mix the ground meat with the eggs, chopped truffles, pistachio nuts, duck glaze, truffle juice, salt, and pepper to make a pate.
  7. 7
    Form pate into twelve 2-inch balls.
  8. 8
    Top each with a small slice of foie gras and a thin slice of truffle.
  9. 9
    Cut the puff pastry into 4 pieces.
  10. 10
    Roll each piece into a strip, approximately 20-by-4-inches.
  11. 11
    Place 6 balls of pate, spaced at 3-inch intervals, on two of the pastry strips.
  12. 12
    Brush egg wash on the pastry surrounding the pate.
  13. 13
    Cover with remaining sheets of pastry, pressing between the individual balls.
  14. 14
    Cut around each pate with a large ring cookie cutter, pressing to seal the edges.
  15. 15
    Place the sealed pates on a buttered baking sheet.
  16. 16
    Decorate the tops with leftover puff pastry (using egg wash as "glue"); then brush with egg wash.
  17. 17
    Bake in a 425°F oven for 10 to 15 minutes.
  18. 18
    Place the pates on serving plates and ring with Sauce Perigueux.

Nutrition Facts

Servings 1 truffle

Amount Per Serving
Calories 1698kcal
% Daily Value *
Total Fat 76g117%
Saturated Fat 30g150%
Cholesterol 185mg62%
Sodium 966mg41%
Total Carbohydrate 164g55%
Dietary Fiber 18g72%
Sugars 7g
Protein 55g111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/hot-duck-pate-in-puff-pastry/