Chicken and Foie Gras Paté en Croûte with Black Truffles

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Credit: Didier Loire
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Ingredients

Puff Pastry

  • 14 3/4 ounces flour (410 g)
  • 1/2 pound butter (180 g)
  • 2 ounces melted butter (60 g)
  • 1/3 cup water (7 cl)
  • 1 1/2 ounces egg whites (45 g)
  • 3 1/2 tablespoons cognac (5 cl)
  • 2 1/2 teaspoons salt (8.5 g)
  • 1/2 pound butter (180 g)

Paté Mixture

  • 2 ounces pork loin (760 g)
  • 14 ounces veal noix (400 g)
  • 7 ounces fatty bacon (200 g)
  • 1 cup crème fraiche (20 cl)
  • 2 3/4 tablespoons cognac (4 cl)
  • 2 3/4 tablespoons Madeira wine (4 cl)
  • 1 pound duck and chicken thigh meat (500 g)
  • 3 /12 ounces au gratin filling (100 g)
  • 1/3 ounce salt per pound of filling (9 g)
  • 1/4 teaspoon freshly ground white pepper per pound of filling (1 g)
  • 3/4 ounce raw bacon (20 g)
  • 3 1/2 ounces pork (100 g)
  • 3 1/2 ounces chicken livers (100 g)
  • 1 clove garlic
  • 3 teaspoons cognac (1.5 cl)
  • 1/2 cup red wine (10 cl)

Pâté

  • 9 ounces foie gras, cut into strips (250 g)
  • 7 ounces fatty bacon, cut into strips (200 g)
  • 4 duck fillets, cut into strips
  • 2 black truffles, sliced
  • 4 chicken fillets, cut into strips
  • 3 cups chicken aspic (75 cl)

Instructions

Step 1: Puff Pastry

Combine all of the pastry ingredients, except for the second half-pound of butter.

Shape into a square, cover with plastic wrap, and let sit for 1 hour.

Spread the dough with the second half-pound of butter, and fold twice. Repeat this operation twice at a two hour interval, chilling the dough after each fold.

Before cutting, fold once more.

This dough can be kept for several days once folded.

Step 2: Paté Mixture

Combine all of the filling ingredients.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

Other recipes by Alain Ducasse