Assiette De Deux Pâtés Maison Recipe
Two different pâtés made in-house: a country-style with duck, pork shoulder, and pistachios, and a duck liver-Cognac mousse; served with cornichons, caper berries, whole grain and dijon mustard, with toasted baguette
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Ingredients
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Country-Style Pâté
Duck Liver-Cognac Mousse
Accompaniments
Method
Country-Style Pâté
- 1
Prepare the Mixture
In a large bowl, combine the ground duck, ground pork, finely chopped onion, minced garlic, pistachios, thyme, salt, and black pepper. Mix well.
- 2
Add Egg
Add the beaten egg to the mixture and stir until fully incorporated.
- 3
- 4
Bake
Cover with foil and bake in a preheated oven at 180°C (350°F) for approximately 1 hour, or until the internal temperature reaches 70°C (160°F). Let cool before refrigerating.
Duck Liver-Cognac Mousse
- 5
- 6
Blend the Mousse
Transfer the sautéed liver mixture to a blender, add the remaining butter, heavy cream, salt, and pepper. Blend until smooth.
- 7
Prepare Gelatin
In a small bowl, dissolve gelatin in cold water and let sit for a few minutes. Then, mix it into the liver mixture until fully combined.
- 8
Chill
Pour the mixture into a mold and refrigerate for at least 4 hours or until set.
Serving
- 9
Plate the Dish
Serve the country-style pâté and duck liver mousse alongside cornichons, caper berries, whole grain mustard, Dijon mustard, and toasted baguette slices.
