California Farm Duck Country Pate

Name: California Farm Duck Country Pate
Total time: 7500 s
Yield: 4 pounds, 2 ounce appetizers, 32 servings
Cuisine: American
Ingredients: 1 young 5 pound duck, roasted; 1 pound duck skin and scraped meat; 1 cup molten duck fat; 1 duck liver; 2 cups chicken livers; 4 shallots, chopped; 2 hardneck peeled garlic cloves, chopped; 1 Tsp flaked seasalt, less if using salted bacon; 2 Tbs California Brandy, or Masala or Sherry wine; 16 thin slices fresh bacon, one pound

Hobby Horseman @HobbyHorseman

California, United States

The fat of ducks is in the skin to keep this waterbird warm. I make duck pate with skin, fat, scraped carcass meat and duck liver and chicken liver. Wrapped in thinly sliced bacon. The molten fat makes an airtight cap over the pate, it preserves the creaminess.

There is enough weight in the duck skin, scraped meat, fat and liver to make four pounds of country pate. Country pate is made without cream. Foie gras pate is made with cream. A duck liver weighs 50 grams, I add chicken livers to make duck pate creamier.

To taste unadulterated flavor of duck, a quick roast of an unseasoned bird will deliver crisp skin, scraped meat, and molten fat as ingredients for the duck pate. The addition of mild chicken liver and pork bacon wrap will not diminish or alter the delicate duck flavor or texture in this country pate.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Roast 90 min, prep 5 minutes, bake 30 minutes.

4 pounds, 2 ounce appetizers, 32 servings

1young 5 pound duck, roasted
1 poundduck skin and scraped meat
1 cupmolten duck fat
1duck liver
2 cupschicken livers
4shallots, chopped
2hardneck peeled garlic cloves, chopped
1 Tspflaked seasalt, less if using salted bacon
2 TbsCalifornia Brandy, or Masala or Sherry wine
16thin slices fresh bacon, one pound
Equipment: roasting tray, sausage grinder, breadform
Cost: duck 1 pound $3.50, brandy, shallots, garlic 50 cents, livers $3, bacon $5, 4 pounds $12, $3 a pound

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Steps

Roast 90 min, prep 5 minutes, bake 30 minutes.

1

Wash, dry, roast unseasoned whole duck in 350F degree oven, breasts down, 60 minutes. Flip, roast breasts up till golden, 30 minutes. Pour off the molten duck fat. Makes about one cup. Cool.
2

Remove fatty crispy skin, scrape meat from neck bone and duck carcass with fork. Makes about one pound.
3

Skin and remove breasts and legs for four duck dinners.
4

Set carcass aside to make 4 duck pho soup dinners.

California Farm Vietnamese Duck Pho soup dinner
5

Sautee chopped shallots with duck and chicken livers in 4 Tbs of the duck fat. Grind in sausage grinder with coarse plate with duck skin, scraped off meat, pepper, salt, brandy or wine. Taste, adjust seasoning to your liking. Line breadform with thin sliced bacon, fill with pate, cover with bacon, place in oven, bake 30 minutes at 350F degrees.
6

Pour rest of warm duck fat on top to create a cap, cool till solid. Slice 1/2” thick,parchment paper wrap and freeze individually
7

. Thaw and spread on crackers when serving. Enjoy.

Linked Recipes

California Farm Vietnamese Duck Pho soup dinner

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on November 07, 2024 02:29

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.