Duck Pâté Recipe
House-made duck pâté served with pickles and crostini.
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Ingredients
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Pâté Ingredients
Crostini Ingredients
Pickles Ingredients
Method
Pâté Preparation
- 1
- 2
Prepare the Duck Mixture
In a food processor, combine the sautéed shallots and garlic, duck breast, duck liver, brandy, heavy cream, thyme, salt, pepper, and nutmeg. Process until smooth and creamy, about 1-2 minutes.
- 3
Transfer to a Baking Dish
Transfer the pâté mixture to a greased loaf pan or terrine mold, smoothing the top with a spatula. Cover with foil.
- 4
Bake the Pâté
Preheat the oven to 180°C (350°F). Place the covered loaf pan in a larger baking dish filled with boiling water (bain-marie). Bake for 45-50 minutes or until the center is set and a knife inserted comes out clean.
- 5
Cool and Chill
Remove the pâté from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set completely.
Crostini Preparation
- 6
Prepare the Crostini
Preheat the oven to 200°C (400°F). Arrange the baguette slices on a baking sheet and brush each slice with olive oil.
- 7
Toast the Crostini
Bake in the preheated oven for 5-7 minutes or until golden and crispy, turning halfway through to ensure even browning.
Pickles Preparation
- 8
Prepare the Pickles
Place cornichons or gherkins on a serving plate alongside a small bowl of Dijon mustard for dipping.