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Duck Pâté (Pâté de Canard)

Ready in 2 hrs 20 mins

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.

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.

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'S HOT TIP:
Use Pâté de Canard as part of a Ploughman's Lunch... delicious!