Duck Pate
Terrine du Canard
Mireille Johnston
The Cuisine of the Rose
1 5 lb duck ( I used 1 1/2 lb boneless duck breast)
¼ cup cognac or other brandy
½ cup Madeira
1 tbl oil
1 tbl lard
1 lb lean salt pork or bacon, chopped (I used unsmoked bacon)
1 lb pork breast chopped
1 lb chicken livers
1 duck liver
3 garlic cloves, peeled and chopped
4 bay leaves
4 tsp thyme or savory
1 egg
Freshly ground black pepper
Strips of bacon
Remove as many bones as you can from the duck with a little sharp knife. Strip away the fat and cut the meat into 1/2 –inch pieces.
Marinate the duck meat in the cognac and Madeira for 2 hours.
Meanwhile, heat the oil and lard in a skillet and sauté the salt pork for 3 minutes, stirring; add the pork breast and cook for 5 minutes; then add the livers and sauté for another 5 minutes. Remove from the heat and add the garlic, bay leaves and thyme or savory. Let cool.
Remove the bay leaves, add the egg and pass the mixture through a food processor of blender briefly. It must be smooth but keep some consistency. Correct the seasoning; the mixture should be flavorful.
Drain the duck from its marinade and sprinkle it with pepper.
Line an ovenproof dish with strips of bacon. Place the duck pieces on the bottom and cover them with the liver mixture. Cover everything with more strips of bacon, press hard with your hands, cover with foil, and refrigerate overnight.
Preheat the oven to 375 F. Place the foil-covered dish in a larger ovenproof dish filled with 1 cup of hot water. Bake for 1 hour and 40 – 50 minutes.
Let cool, then cut a piece of wood or cardboard that will just cover the top of the pate. Wrap this cover in aluminum foil and place on top of the covered pate. Weight down with full cans and refrigerate for at least 8 hours. Serve cold, in slices, from the dish.