Pate de Canard Recipe


Cooking Time2 Hr 0 MinCuisine
MethodMain Ingredient


 Streaky bacon rashers8 Ounce (250 Gram)
 Pork belly8 Ounce, minced (250 Gram)
 Duck28 Pound, boned and chopped (7 Whole, 4 Pound / 1.75 Kilogram Each)
 Pork fillet8 Ounce, chopped (250 Gram)
 Chicken livers8 Ounce, chopped (250 Gram)
 Egg1 , beaten
 Garlic1 Clove (5 gm), crushed
 Brandy2 Tablespoon
 Dried mixed herbs1 Teaspoon
 Mixed spice1 Pinch
 Ground allspice1 Pinch
 Orange1 , rind grated
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 28518 Calories from Fat 18215

% Daily Value*

Total Fat 2019 g3106.6%

Saturated Fat 668.3 g3341.4%

Trans Fat 0.1 g

Cholesterol 11299.3 mg

Sodium 7908.4 mg329.5%

Total Carbohydrates 30 g9.9%

Dietary Fiber 4.5 g17.8%

Sugars 17.7 g

Protein 2387 g4774%

Vitamin A 738.4% Vitamin C 1293.1%

Calcium 80.5% Iron 3065.3%

*Based on a 2000 Calorie diet


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.