20 mins
Duck Pâté (Pâté de Canard)
Recipe by Graham
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.
Pasta, Sausage and Bacon Salad 
Pears with Blue Cheese Dressing Ingredients for Duck Pâté (Pâté de Canard)
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'S HOT TIP:
Use Pâté de Canard as part of a Ploughman's Lunch... delicious!
Reviews of Duck Pâté (Pâté de Canard)
| 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. pennykeith (2 reviews) |
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 charleyfarley (4 reviews) |
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Other Duck Recipes
Magret (meaning lean) is the breast of a fatty duck fattened by force-feeding when producing confit and foie gras. But Oh Boy, does it taste good!
Confit de Canard (Duck Confit) is one of our absolute favourites and, whenever we serve it to non-French guests, they fall in love with it too.
The Chinese have special reverence for duck, regarding it as a symbol of wholesomeness and fidelity (and maybe its taste too??).
