Rich duck and pork sealed in golden flaky pastry makes an over-the-moon creation. Serve small slices with Dijon mustard and pickles as an appetizer or as part of a buffet. Serve large slices with a crisp, lightly dressed green salad as a plated appetizer. While it may be a bit more involved than other pâtés, this dish is well worth the effort.
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 2009
- 2 duck breasts (each about 8 oz/250 g)
- 1 boneless pork loin centre chop (about 6 oz/175 g)
- 3 tablespoons brandy
- 1 tablespoon chopped fresh thyme
- 3/4 teaspoons pepper
- 1 pinch ground allspice
- 2 tablespoons unsalted butter
- 1 onion finely diced
- 4 oz duck finely chopped
- 4 oz pork finely chopped
- 4 oz chicken livers finely chopped
- 2 bay leaves
- 3/4 teaspoons salt
- 1/4 teaspoon nutmeg
- 1/4 cup dry white wine
- 1 1/2 lb pork belly
- 2 eggs
- 1/4 cup whipping cream
- 1 egg yolk
- 2 teaspoons water
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cups cold unsalted butter cubed
- 2 egg yolks
- 1/4 cup sour cream
- 1/4 cup cold water
MethodPastry: In large bowl, whisk flour with salt. Using pastry blender, cut in butter until in fine crumbs. Whisk together egg yolks, sour cream and cold water; drizzle over flour mixture, tossing with fork and pressing with hands to form ragged dough. Divide in half; press into squares. Wrap each and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Thinly slice 1 of the duck breasts across the grain; place in bowl. Slice pork thinly across the grain; add to duck. Stir in brandy, 2 tsp (10 mL) of the thyme, 1/4 tsp (1 mL) of the pepper and allspice; cover and refrigerate for 30 minutes or for up to 1 hour.
Meanwhile, in skillet, melt butter over medium heat; cook onion until softened, about 6 minutes. Add liver, bay leaves, salt, nutmeg, and remaining thyme and pepper; cook for 5 minutes. Stir in wine; cook until no liquid remains, about 2 minutes. Transfer to large bowl; let cool completely. Discard bay leaves.
Cut pork belly and remaining duck breast into chunks; transfer to food processor and purée until smooth. Add to onion mixture. Stir in eggs and whipping cream until combined, using hands if necessary.
On lightly floured surface, roll out 1 of the pastry squares to scant 1/4-inch (5 mm) thickness; cut into 14- x 5-inch (35 x 12 cm) rectangle. Place on parchment paper–lined baking sheet. Spread with half of the pâté mixture, leaving 1-inch (2.5 cm) border. Lay strips of marinated duck and pork lengthwise over pâté; spread with remaining pâté. Turn pastry border up sides. Whisk egg yolk with water; brush some of the egg wash over pastry.
Roll out remaining pastry to 14- x 8-inch (35 x 20 cm) rectangle. Place over pâté, pressing to seal. Trim any excess.
From pastry trimmings, cut out decorations for top. Using egg wash, stick onto pastry top. Refrigerate for 1 hour.
Cut 2 circles in top. Insert rolled-up parchment paper “chimneys” into holes for steam vents. Brush with egg wash. Bake in 400°F (200°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake, covering with foil if necessary to prevent browning and removing any fat that seeps onto pan with turkey baster or shallow spoon, until digital instant-read thermometer inserted into centre reads 170°F (77°C), about 50 minutes.
Using 2 spatulas, transfer to clean parchment paper–lined baking sheet; let cool. (Make-ahead: Cover and refrigerate for up to 3 days. Bring to room temperature to serve.)
Nutritional facts Per each of 16 servings: about
- Sodium 237 mg
- Protein 15 g
- Calories 517.0
- Total fat 43 g
- Potassium 243 mg
- Cholesterol 182 mg
- Saturated fat 18 g
- Total carbohydrate 17 g
- Iron 30.0
- Folate 40.0
- Calcium 3.0
- Vitamin A 77.0
- Vitamin C 2.0