Pate de Canard Recipe
Ingredients
| Bacon (streaky) rashers | 250 Gram | |
| Pork belly | 250 Gram, minced | |
| 7 x 1.75 kg (4 lb) duck, boned and chopped | ||
| Pork fillet | 250 Gram, chopped | |
| Chicken livers | 250 Gram, chopped | |
| Egg | 1 , beaten | |
| Garlic | 1 Clove (5gm), crushed | |
| Brandy | 2 Tablespoon | |
| Mixed herbs | 1 Teaspoon, dried | |
| Pinch of mixed spice | ||
| Pinch of ground allspice | ||
| Grated rind of 1 orange | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Remove the rind from the bacon and arrange in a rectangular ovenproof dish, stretching the rashers to fit if necessary.
Mix the remaining ingredients together in a large bowl, adding salt and pepper to taste.
Spoon into the dish and spread evenly.
Cover with a lid, or buttered greaseproof paper and foil.
Place in a bain-marie and bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 2 hours.
Put a weight on the top and leave to cool.
Chill for 48 hours before serving, sliced, with crusty bread or hot buttered toast.
Mix the remaining ingredients together in a large bowl, adding salt and pepper to taste.
Spoon into the dish and spread evenly.
Cover with a lid, or buttered greaseproof paper and foil.
Place in a bain-marie and bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 2 hours.
Put a weight on the top and leave to cool.
Chill for 48 hours before serving, sliced, with crusty bread or hot buttered toast.
Chef
