Duck Pâté Recipe

Preparation

1. 1

   Cook the Duck

   In a skillet over medium heat, cook the duck breast skin-side down until the skin is crispy. Flip and cook for an additional 3-4 minutes. Remove from heat and let cool before shredding.

2. 2

   Prepare the Mixture

   In the same skillet, add chopped shallots and garlic. Sauté until translucent. Add thyme, bay leaf, and cognac, and cook for another 2 minutes.

3. 3

   Combine Ingredients

   In a food processor, combine cooked duck, pork fatback, sautéed shallots, garlic, salt, and pepper. Blend until smooth. Slowly add heavy cream while blending until fully incorporated.

4. 4

   Chill the Pâté

   Transfer the mixture to a loaf pan or ramekin. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

5. 5

   Serve

   Once set, slice the pâté and serve with agave-braised apples, pickles, red onions, arugula, herb crostini, and smoked shrub jam.