Pate Maison Recipe

Appetizers

1. 1

   Prepare liver and aromatics

   Trim the duck liver of any membranes, remove sinews, and pat dry with paper towels. Set aside until ready to cook.

2. 2

   Melt butter and soften aromatics

   In a skillet, melt the butter over medium heat. Add finely minced shallots and garlic; cook until translucent and fragrant, about 3-4 minutes.

3. 3

   Sear liver

   Season liver with 0.5 tsp salt and a pinch of pepper. Sear the liver in the butter on medium-high heat for 1-2 minutes per side until lightly browned but still pink inside. Remove and rest briefly.

4. 4

   Deglaze

   Pour brandy and white wine into the skillet to deglaze, scraping up browned bits. Add thyme and bay leaf; simmer until most of the liquid evaporates and flavors concentrate, about 2-3 minutes.

5. 5

   Blend pâté base

   Chop the seared liver and transfer to a blender. Add the remaining butter if desired, cream, and egg yolks. Blend until smooth. Fold in finely shaved black summer truffles and 15 ml fig jam for a hint of sweetness.

6. 6

   Season and strain

   Season with remaining salt and pepper to taste. Pass the mixture through a fine-mesh sieve to achieve a silky texture.

7. 7

   Bake in terrine

   Preheat oven to 160°C (320°F). Spoon pâté into a terrine or loaf pan. Place the pan in a larger baking dish, add hot water halfway up the sides (water bath), and bake until the center reaches 68–71°C (155–160°F), about 60–75 minutes.

8. 8

   Chill

   Remove from oven, cool to room temperature, and refrigerate for at least 4 hours or overnight to set fully.

9. 9

   Prepare apple gelee and plate

   Arrange a thin base of apple gelee on plates and let it set. Slice the pâté and lay it atop or beside the gelee. Garnish with a few shavings of black truffle and a small dollop of fig jam. Place a small disc or decorative shape of apple gelee nearby for color and contrast.

10. 10

    Serve

    Serve chilled or at room temperature with toasted baguette slices on the side. The pâté pairs beautifully with the sweet fig jam and the crisp bread.