California Farm Duck Country Pate
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.
California Farm Duck Country Pate
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.
Cooking Instructions
- 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
- 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.
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