COUNTRY DUCK PATE
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes four 4-cup terrines
Number Of Ingredients 18
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.
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Md Mofazzol Hossain
[email protected]This pâté was a huge disappointment. I followed the recipe exactly, but it turned out dry and crumbly.
Manovibes
[email protected]I didn't care for the flavor of this pâté. It was a bit too gamey for me.
Hoorain
[email protected]This pâté was a bit too salty for my taste.
Queen Shontyara
[email protected]I had some trouble getting the pâté to set properly. I think I may have overcooked it.
Joshuajudah Turetahirimene
[email protected]I found this pâté to be a bit too rich for my taste. The flavor was a bit overpowering.
Rawaa Suliman
[email protected]I'm not a huge fan of pâté, but I thought this recipe was pretty good. The flavors were well-balanced, and the texture was smooth.
sabina Yasmin
[email protected]This pâté is a bit time-consuming to make, but it's definitely worth it. The end result is a delicious and elegant appetizer.
Ali Gohar Khan
[email protected]I love the combination of flavors in this pâté. The duck, the cognac, and the spices all come together perfectly.
HR Shanto
[email protected]This pâté is so smooth and creamy. It's the perfect finger food for any occasion.
Mujahid Nazar Hussain kachila
[email protected]I've made this pâté several times now, and it's always perfect. It's the perfect make-ahead appetizer for parties.
Celia Philogene
[email protected]This pâté is absolutely delicious. I highly recommend it!
Brad Sparks
[email protected]I love this recipe! The pâté is always a hit with my guests.
Shehzada Bali wais
[email protected]This pâté is amazing! It's so easy to make, and it tastes like something you would get from a fancy restaurant.
Dipu Vlogs
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of duck, but I'm so glad I did! The pâté is absolutely delicious. I served it with some crackers and a glass of wine, and it was the perfect appetizer.
Jonathan Aguilar
[email protected]This duck pâté is a game-changer! I've tried many pâté recipes before, but this one takes the cake. The flavors are so rich and complex, and the texture is incredibly smooth and creamy.