Best 7 Country Duck Pate Recipes

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Country duck pate is a classic French dish that can be made at home with relative ease. It is a delicious and versatile dish that can be served as an appetizer, main course, or even as a snack. The pate is made with duck meat, liver, and fat, which are seasoned with herbs and spices and then baked in a terrine. The result is a rich and flavorful dish that is sure to impress your guests.

Let's cook with our recipes!

COUNTRY PATE



Country Pate image

Provided by Food Network

Categories     appetizer

Time P1DT2h30m

Yield 1 loaf or 18 appetizers

Number Of Ingredients 20

1 pound plus 1-ounce lean veal or chicken
8 ounces lean pork
14 ounces fatback
2 teaspoons salt
1 teaspoon white pepper
1/2 cup applejack, calvados, or brandy
1 tablespoon vegetable oil
4 ounces chicken livers, trimmed
1 tablespoon pureed garlic
1/4 cup brandy
2 1/2 bay leaves
1 slice day-old white bread, crusts removed
2 teaspoons ground allspice
1/2 teaspoon freshly grated nutmeg
3 small eggs
1/2 pound bacon, sliced
1/4 pound baked ham
1/4 pound pickled tongue
4 bay leaves for garnish
5 garlic cloves, peeled

Steps:

  • Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3.
  • After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver.
  • Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves.
  • Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine.
  • Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.)
  • Preheat oven to 325 degrees F.
  • Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips.
  • Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips
  • of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.)
  • Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool.
  • Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice.
  • To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves.

COUNTRY STYLE PATE - AMERICAN TEST KITCHEN RECIPE



Country Style Pate - American Test Kitchen Recipe image

Country Style Pate - rich, incredibly flavorful pate recipe goes great with a fresh crusty baguette and a pickle. If you've never made this at home, do it at least once. Step by step pictures will be there to guide you every step of the way.

Provided by Marina | Let the Baking Begin

Categories     Appetizer

Time 1h

Number Of Ingredients 15

1 Tbsp. Unsalted Butter
½ cup diced shallots or yellow onion
1 lb. pork (ground)
½ lb bacon (diced finely)
4-8 strips bacon (thin or regular thickness)
6 oz. chicken livers (trimmed and cut into small ½" pieces)
1 egg (large)
2 Tbsp heavy whipping cream
2 Tbsp minced fresh thyme leaves
3-4 cloves garlic (minced (about 1 Tbsp))
1½ Tbsp kosher salt
2-3 fresh or dried bay leaves
2-3 Tbsp cooked (diced carrots)
2 Tbsp diced pickles/cornichons
½ tsp ground black pepper

Steps:

  • In a skillet sweat the onion with the butter over medium heat until translucent, about 3 minutes .
  • Combine 1 lb ground pork, 1/2 lb diced bacon, and 6 oz chopped liver until evenly distributed.
  • In a separate bowl mix 1 egg, 2 Tbsp heavy whipping cream, 3-4 garlic cloves, 2 Tbsp thyme, ½ tsp ground pepper and 1½ tsp salt.
  • Now bring the meat mixture, 2 Tbsp heavy cream mixture, diced carrots, cornichons and onions together and mix thoroughly.
  • Place 1 bay leaf into the bottom of each 3" x 6" mini loaf pan, or 2-3 leaves if you're using one 4" x 9". Line the form with bacon, slightly overlapping, and allowing the ends to hang over the form. You will later wrap the filling with the ends that overhang. I cut each strip in half, instead of using the whole strip, which I regretted later.
  • Drop the baking form against a counter several times, to bring out any bubbles that might have formed and to compact the meat mixture in. Cover the filled loaf pan with foil and wrap the ends tightly against the sides of the pan. Now put the filled loaf pans into a 3 inch rimmed baking pan. Fill the baking pan with hot boiling water until it comes halfway to the filled loaf pans. Put the baking a probe thermometer in the middle of one of the filled pans and extend the cord to the outside of the oven.
  • Place in preheated to 350F oven and bake until the thermometer registers 165F.
  • Remove the baking pan from the oven. Remove loaf pans, discard the liquid. Place the loaf pans back into the baking dish. Place something flat on top (like a cutting board) and put something heavy on top to compress the terrine and make it less crumbly when cutting. When the terrine has cooled to room temperature, remove the weight, clean the outside of the loaf pans and refrigerate for about 5-6 hours or overnight.
  • When ready to serve, place the loaf pan into a bowl of hot water for about 20-30 seconds. Unwrap the foil from the top, place a plate or serving board on top and with one swift motion invert the terrine onto the plate. For cleaner cuts, dip a knife into hot water, wipe it and then cut the terrine into slices. Serve with pickles and fresh loaf of bread.

Nutrition Facts : Calories 253 kcal, Carbohydrate 1 g, Protein 13 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 114 mg, Sodium 1138 mg, ServingSize 1 serving

COUNTRY DUCK PATE



Country Duck Pate image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes four 4-cup terrines

Number Of Ingredients 18

20 dried apricots
1 cup cognac
1 tablespoon vegetable oil, or duck fat
1 medium onion, minced
2 medium shallots, minced
6 cloves garlic, minced
4 large eggs, lightly beaten
3 tablespoons coarse salt
1 tablespoon freshly ground pepper
1 tablespoon dried thyme
2 teaspoons ground allspice
2 pounds boneless pork shoulder, finely ground and chilled
2 pounds fresh fatback, finely ground and chilled
1 1/2 pounds skinless, boneless duck breast, finely ground and chilled, plus 1/2 pound, cut into strips
1 pound skinless, boneless chicken breast, finely ground, and chilled
2 apples, peeled, cored, and finely ground
1 pound caul fat, rinsed and patted dry, or thinly sliced fresh fatback
3/4 cup unsalted pistachios, toasted

Steps:

  • In a small bowl, combine apricots and 1/2 cup cognac. Let stand for 30 minutes. Drain, reserving liquid; set aside.
  • Heat the oil in a medium skillet over medium heat. Add the onion, shallots, and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Transfer to a small bowl, and place in freezer until cold, about 15 minutes.
  • Preheat oven to 325 degrees. In a medium bowl, whisk together the onion mixture, eggs, reserved cognac plus the remaining 1/2 cup salt, pepper, thyme, and allspice; set aside. In a large chilled bowl, combine pork, fatback, ground duck, ground chicken, and apples. Mix well. Add the egg mixture, and mix until well combined.
  • Line terrines with caul fat leaving a 2-inch overhang. Divide half of the meat mixture between the 4 terrines, gently press to pack down. Arrange 5 apricots down the center of each terrine, with the strips of duck and pistachios on both sides. Top with remaining meat mixture. Fold caul fat over to enclose, and trim if necessary. Cover with parchment paper and then the top of the terrine or aluminum foil.
  • Place 2 terrines in each of 2 roasting pans. Add enough boiling water to come halfway up the sides of the terrines. Transfer to oven, and bake until a meat thermometer inserted into the center registers 140 degrees. Remove from oven, and uncover.
  • Place a piece of parchment-paper-lined aluminum foil over each terrine. Cut cardboard to fit just inside the rim of each terrine. Place cardboard on each terrine, and top each with a weight, such as a few cans. Let stand at room temperature for 2 hours. Then refrigerate overnight, and up to 2 days. Unmold or serve directly from the terrine.

DUCK LIVER PâTé



Duck Liver Pâté image

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast - it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

Provided by Jacques Pépin

Categories     Condiment/Spread     Duck     Cognac/Armagnac     Fall

Yield Makes 1/2 cup, enough for about 16 toasts

Number Of Ingredients 9

3 ounces duck fat
1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
1 duck liver (about 3 ounces), cut into 1-inch pieces
1/4 teaspoon herbes de Provence
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Cognac
16 1/4-inch-thick horizontal slices from a small baguette, toasted

Steps:

  • 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
  • 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
  • 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
  • 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

CHEF JOHN'S PATE DE CAMPAGNE



Chef John's Pate de Campagne image

I realize making this pate may seem like quite a production, but if you enjoy charcuterie, this would make for a very fun, beautiful, and quite delicious project.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 13h10m

Yield 12

Number Of Ingredients 22

1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon cayenne pepper
1 ¼ pounds boneless pork shoulder, cut into 1-inch cubes
6 ounces duck leg meat
4 ounces fatty bacon, chopped
4 ounces chicken livers, roughly chopped
1 small yellow onion, diced
1 shallot, thinly sliced
⅓ cup chopped Italian parsley
¼ cup cognac
5 teaspoons kosher salt
4 cloves garlic, minced
1 teaspoon freshly ground black pepper
⅛ teaspoon pink curing salt (such as Instacure™ #1)
½ cup heavy whipping cream
⅓ cup dry bread crumbs
2 eggs
½ cup dried cherries
½ cup shelled whole pistachios
8 strips bacon, or as needed

Steps:

  • Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.
  • Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
  • Whisk cream, bread crumbs, and eggs together in a bowl.
  • Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
  • Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
  • Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
  • Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.
  • Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food.
  • Refrigerate at least 8 hours to chill and compress the pate.
  • To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 10.6 g, Cholesterol 113.5 mg, Fat 14.7 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 5.6 g, Sodium 1120.6 mg, Sugar 4 g

GORDON'S RUSTIC PâTé



Gordon's rustic pâté image

An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop

Provided by Gordon Ramsay

Categories     Buffet, Dinner, Starter, Supper

Time 1h50m

Yield Makes 1 litre

Number Of Ingredients 14

200g skinless duck breast
200g skinless chicken breast
150g pork tenderloin fillet
2plump garlic cloves , peeled
3-4 sprigs fresh thyme
3 tbsp Armagnac brandy
2 tbsp olive oil
2 tbsp goose fat or butter, plus extra for greasing terrine
about thinly sliced rindless streaky bacon (dry cure is best) or pancetta
1kg best quality sausagemeat (at least 85% meat)
150ml double cream
4 tbsp chopped parsley
2 tbsp chopped tarragon
1 tbsp chopped thyme or rosemary

Steps:

  • Prepare duck and chicken breasts and the pork fillet by trimming off any sinews and fat. Smash the garlic with the back of a knife to crush roughly. Mix the meats in a bowl with the garlic, thyme, Armagnac, oil and pepper (no salt at this stage). Cover and marinate in the fridge for 1-24 hrs, depending on depth of flavour that's required.
  • Drain the meats from the marinade, which can be discarded, and cut into chunks of about 1.5cm. Heat the goose fat or butter in a large frying pan and fry the meats for 2 mins on each side to brown. Discard the garlic and thyme sprigs. Season and cool.
  • Grease a 1kg terrine or loaf tin well. Arrange strips of bacon on the base and up both sides with enough overhanging to fold over. You will have a double layer of bacon on the base. Set aside.
  • Soften the sausagemeat in a big bowl with a wooden spoon, then work in the cream and chopped herbs. To check the seasoning, shape a tbsp of the mixture into a patty and fry in a little oil for 2-3 mins, then taste and add more salt and pepper to the bowl, if needed.
  • Mix the marinated meats into the sausagemeat. Scoop the mixture into the terrine, pressing down well and mounding up on the top. Pull the overhanging bacon strips up and over to cover.
  • Heat oven to 180C/fan 160C/gas 4. Double-wrap the terrine top in foil, pressing well into the sides and twisting the ends to seal. Place in a large, deep-sided roasting pan and pour in boiling water to reach halfway up the sides. Bake for 1 hr, until the meat feels firm on top when pressed. Remove from the oven and leave to cool, then chill overnight.
  • To serve, place the terrine in a pan of just-boiled water and leave for 3 mins to soften the bacon. Loosen the sides with a flat knife and ease the terrine out onto a board. Serve in slices with pear compote, some winter salad leaves and chunks of crusty bread.

Nutrition Facts : Calories 642 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Protein 37 grams protein, Sodium 3.56 milligram of sodium

COUNTRY TERRINE



Country Terrine image

Categories     Chicken     Pork     Poultry     Appetizer     Bake     Marinate     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 to 14 servings

Number Of Ingredients 20

1 cup finely chopped onion (1 large)
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1 teaspoon black peppercorns
1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 Turkish or 1/2 California bay leaf
1/2 cup heavy cream
2 large eggs
3 tablespoons Cognac or other brandy
1/2 lb chicken livers, trimmed
1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind)
1/2 lb ground fatty veal (preferably veal breast)
1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes
12 bacon slices (about 3/4 lb)
Accompaniments: cornichons; mustard; bread or crackers
Special Equipment
an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer

Steps:

  • Assemble and marinate terrine:
  • Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
  • While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
  • Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
  • Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
  • Bake terrine:
  • Put oven rack in middle position and preheat oven to 325°F.
  • Discard plastic wrap and cover terrine tightly with a double layer of foil.
  • Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
  • Weight terrine:
  • Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
  • To serve:
  • Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

Tips:

  • Choose high-quality duck liver: The quality of the duck liver will greatly impact the final product, so it's important to choose the best you can find. Look for livers that are plump, smooth, and free of any blemishes.
  • Soak the duck liver in milk: Soaking the duck liver in milk helps to remove any impurities and mellows out the flavor. Be sure to soak the liver for at least 30 minutes, but no longer than 2 hours.
  • Cook the duck liver gently: Overcooking the duck liver will make it tough and dry, so it's important to cook it gently. The best way to do this is to sear it briefly in a hot pan and then finish cooking it in a low oven.
  • Season the duck liver well: Duck liver has a rich flavor, but it can also be bland if it's not seasoned properly. Be sure to season the liver with a variety of herbs and spices, such as salt, pepper, garlic, and thyme.
  • Serve the duck liver immediately: Duck liver is best served immediately after it's cooked. This will ensure that it's still warm and juicy.

Conclusion:

Duck liver pâté is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It's a great way to use up leftover duck liver, and it's also a relatively easy dish to make. With a little planning and effort, you can easily create a delicious duck liver pâté that your friends and family will love.

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