Prepare a few things for use, the 'mise en place' as it were...
Soak a handful of dried sultanas in a glass of Grand Marnier.
Beat 2 eggs. Take a coffee grinder and grind a few juniper
berries very finely with a few pieces of cloves. Bring the
poultry stock to the boil and pour in the cream. Mix with the
agar agar, stir well and allow to reduce for 2 minutes. Leave to
cool to lukewarm. Cut the truffles into a fine brunoise.
Now chop the shallots and fry them with the crushed garlic in a
few spoons of duck fat. Add finely chopped chicken livers and
fry until the blood has disappeared. Put in a cool place.
Remove the meat and skin from the duck legs in confit.
Remove the fat from the duck breast and cut the meat into
large pieces. Combine the two and mix them either in a meat
grinder, but a few times and finally with the finest disk. In this
case, the meat was ground in the large bowl of a food
processor. What we want is a very, very fine texture, without
lumps. Add the cooled chicken livers with onion and mix again
until finely homogenised.
Now put the preparation into a large, deep stainless steel
mixing bowl. Add while you are mixing well: the beaten eggs,
the soaked sultanas with the Grand Marnier. Don't worry for
the children, the alcohol will evaporate in the oven. Then: the
finely chopped truffles and the cooled preparation of poultry
stock with cream. Finally, the spices: mace, nutmeg, pepper,
salt and ground juniper berries with cloves.
ingredients - info
2 duck legs confit
1 fresh duck breast
200 g chicken livers
3 truffles with the
4 garlic cloves
Spray a terrine with olive oil and drape the slices of Parma
ham overlappingly in it. Spoon the meat preparation into the
terrine and shake it well, so that there are no air holes at the
edges. Cover with the ends of the ham and, if necessary, put
another slice or two on top.
Now put the terrine au bain-marie in the oven, preheated to
185°C. Allow one and a half hours and then check with an awl
whether the pâté is sufficiently cooked inside.
Now comes perhaps the most important thing for a successful
pâté: remove the lid from the terrine, close it with foil and put a
very heavy weight on it. Store in a cool place and leave to rest
overnight. Then remove the weight and put the terrine in the
fridge. Do not touch it! Leave for at least 2 days before eating.
duck pâté with Grand Marnier and truffle
10 cl cream
25 cl poultry stock
pepper and salt
4 g agar agar
Making pâté is a 'dirty' job, but in itself it is not that
complicated. The result, however, is usually worth the
effort. Your guests will be full of admiration for your
There is often pork fat and/or pork meat in a pâté. Not that
I have anything against that, but here, for the filling, I have
chosen only duck and poultry products. The only
exception: the Parma ham to protect the outside.
Of course, there are variations on this preparation. Those
who like to see chunks in their pâté, do not need to mix
the meat into a pulp or put in whole pieces of, for
example, the confit of the legs. Traditionally, port wine is
used in this preparation and not Grand Marnier. You can
also add soaked pistachios for even more class.