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Ingredients
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Duck Pâté Ingredients
Serving Ingredients
Method
Duck Pâté Preparation
- 1
Prepare the Duck
Trim the duck breast of any excess fat and sinew. Cut it into small pieces and set aside.
- 2
Sauté Vegetables
In a skillet, melt 100 grams of unsalted butter over medium heat. Add finely chopped shallots and minced garlic, sauté until translucent.
- 3
Cook Duck
Add the chopped duck breast to the skillet and cook until browned, about 5-7 minutes. Stir in fresh thyme.
- 4
Deglaze the Pan
Pour in the cognac or brandy, scraping up any bits stuck to the bottom of the pan. Cook for another 2 minutes until the alcohol evaporates.
- 5
Blend the Mixture
Transfer the duck mixture to a food processor. Add the remaining butter, heavy cream, salt, and black pepper. Blend until smooth.
- 6
Serving Preparation
- 7
Prepare the Toast
Toast the sourdough bread slices until golden brown.
- 8
Serve
Serve the chilled duck pâté with pickles on the side and toast for spreading.
