Duck pâté en croûte
This pate en croute was inspired by my lunch at La coupole. A classic pork and duck filling, baked in a hot water crust pastry, filled with a meat jelly and enjoyed with Dijon and cornichon.
Pate dough (1 pate)
700g Plain flour
250g Lard
270g Water
1 Egg (large)
Bring the water and lard to the boil, pour over the flour in the mixer. Mix until combined. Leave to chill slightly before adding the egg. Once combined, pour onto the worktop and kneed for 5 minutes.
Separate the dough into 2 pieces – 1/3 for lid and 2/3 for base. Leave to rest / chill before rolling.
Croute filling (1 pate)
800g Pork shoulder (for mince)
325g Smoked pork belly (for mince)
300g Pancetta (diced)
300g Duck breast (diced)
1g Ground mace
2g Ground nutmeg
50ml White wine
50ml Cognac
Salt (to taste)
White pepper (to taste)
Start by dicing your shoulder and smoked belly, put it into the freezer to firm up before mincing. Then dice the pancetta and duck. Mix everything together in a large bowl and check the seasoning by cooking a small piece of the filling.
Pie jelly (1 Pate)
500g Meat stock
10 Gelatine leaves (bronze)
Bloom the gelatine in the cold meat stock, once soft, melt the gelatine in a pan and mix with the remaining stock. Check seasoning.
Building (1 Pate)
Follow the video for building instructions. Egg wash twice before cooking.
Cook at 220c for 20 minutes, turn down the oven to 170C and cook to a core temp of 65C.
Leave to cool at room temp before putting it into the fridge. Leave in the fridge overnight and pour the warm jelly stock into the holes the following morning. Place back into the fridge for the jelly to set before cutting. Enjoy!
