Mallard Duck Pâté with Foie Gras Pithiviers in Rouennaise Sauce

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Credit: Didier Loire
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Ingredients (4 people)

Pork and Liver Mixture

  • 4 1/2 ounces fatty bacon (125 g)
  • 4 1/2 ounces pork loin (125 g)
  • 4 1/2 ounces chicken livers (125 g)
  • 1 cup red wine (20 cl)
  • 1 sprig thyme
  • 1 shallot
  • 1/2 bay leaf

Pâtés

  • 1/2 crushed juniper berry
  • fresh thyme
  • 1 1/4 teaspoon fleur de sel (5 g)
  • 1/2 teaspoon ground pepper (2 g)
  • 1/8 teaspoon four spice powder (pepper, nutmeg, cloves, cinnamon) (.5 g)

Beaten Butter

Sauce Rouennaise

  • 2 pounds duck bones (1 kg)
  • 1 pound duck wings (500 g)
  • 1 pound duck trimmings (500 g)
  • 3 1/2 ounces sliced shallots (100 g)
  • 7 ounces diced carrots (200 g)
  • 1 bouquet garni
  • 1 head garlic
  • 2 cups veal stock (50 cl)
  • livers and hearts from 1 duckling
  • 2 teaspoons sherry vinegar (1 cl)
  • fleur de sel
  • 1 1/2 quarts red wine (1.5 L)
  • 2 teaspoons duck blood (1 cl)
  • 3/4 ounce fresh cream (20 g)

Instructions

Step 1: Pork and Liver Mixture

Remove the gall from the chicken livers, and separate the two lobes. Dice the fatty bacon and pork loin into small cubes.

In a sauté pan, soften the chopped shallot and the morsels of fatty bacon with the thyme and bay leaf, then sear the chicken livers and pork loin. Reserve any blood and juice that runs off.

Season with fleur de sel and ground pepper, and deglaze with red wine. Reduce the sauce, toss the meats in it, remove from heat, and refrigerate when cooled.

When the mixture has completely chilled, remove the thyme and bay leaf. Blend in a mixer, then strain to make it smooth and homogenous.

Step 2: Chopped Filling

Put all of the meats through a chopper fitted with a coarse blade.

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

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