Love at First Bite: How to Make the Perfect Pâté

Pate is a labor of love but it is worth the hassle especially when encased with duck foie gras wrapped inside a golden puff pastry. To celebrate the season love in true spirit Executive Chef Westermann of Le Coq Rico and his team, shares their Pâté en Croûte recipe with us.

Originally a feast for peasants  pâté en croûte was created out of necessity, a mixture of cooked ground meat and fat minced into a spreadable paste, while the outer pastry shell helped with preservation.However, over time, the hearty appeal of pâté en croûte transcended social class and it soon emerged a staple dish for the holidays and other special gatherings such as Valentine’s Day.

Keep in mind, a well-made pâté en croûte must be pleasing to the eye and palate, and no one understands this better  Chef Antoine Westermann and his team at New York City’s Le Coq Rico. There, the restaurant elevates the dish to its highest calling by adding the unique touch of duck foie gras placed inside a golden puff pastry.

The dish can be served hot or chilled but it reveals its fullest flavor when served chilled. Hence the reason for the lengthened preparation time, as several parts of this recipe needs overnight refrigeration including the foie gras and gelee. See the recipe below:

How to Make the Perfect Pâté

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• Author: Le Coq Rico
• Total Time: 105 minutes
• Yield: Serves 12 1x
• Diet: Omnivore

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Description

Rich duck foie gras pâté encased in a golden puff pastry crust. A show-stopping appetizer, perfect for special occasions.

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Ingredients

Units USM Scale 1x2x3x

• 3 lbs (1361 g) foie gras
• 1/2 tsp French four-spice blend
• 4 1/2 tsp salt
• 1/3 lb cold butter
• 2 cups (473 ml) flour
• 1 tsp salt
• 1 egg yolk
• 2 chickens
• 4 chicken necks
• 4 chicken gizzards
• 1 carrot
• 1 cup (237 ml) celeriac
• 2 cloves garlic
• 1 onion
• 1 clove
• 1 sprig thyme
• 1 tbsp powdered gelatin
• 3 tbsp sherry vinegar

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Instructions

1. Separate the lobes of foie gras, de-vein, butterfly each lobe, and de-vein accordingly.
2. Season the foie gras with salt and five spice, place it in a loaf pan, and refrigerate for 24 hours.
3. Mix flour and salt, cut in cold butter until it resembles coarse crumbs, add egg yolk and water, and knead until just combined.
4. Cover with a towel and set aside in a cool place for 3 hours.
5. Preheat the oven to 480°F (249°C).
6. Roll the dough into a ½ cm thick rectangle, place the foie gras in a loaf pan, cover with dough, and seal the edges.
7. Pierce two holes in the crust and decorate with excess dough.
8. Bake at 480°F (249°C) for 15 minutes, then lower the temperature to 430°F (221°C) for 15 minutes.
9. Reduce the temperature to 350°F (177°C) and bake for another 15 minutes until the internal temperature reaches 80°F (27°C).
10. Let cool for 8 hours.
11. Put the chickens, necks, gizzards, carrot, celeriac, garlic, onion, clove, and thyme in a large pot.
12. Cover completely with water, bring to a boil, reduce heat to a simmer, and cook uncovered for 1 hour.
13. Skim off any foam and strain the broth through a fine mesh sieve.
14. Return to pot, bring to a boil, season with salt and pepper, and simmer until the broth evaporates and measures 1 ¼ cups.
15. Adjust seasoning as needed.
16. Take the mixture off the heat.
17. Soak the gelatin in cold water and sherry vinegar.
18. Mix gelatin into the broth and refrigerate.
19. Pour gelée into the paté en croute through the holes in the crust until full and chill.
20. Once chilled, remove the paté and pour in remaining gelée to fill additional space.
21. Remove from mold before serving.

Notes

• To ensure even cooking, use a meat thermometer to check the internal temperature of the pâté.
• For a richer flavor, use homemade chicken stock instead of store-bought.
• Leftover pâté en croûte can be stored in the refrigerator for up to 3 days; wrap tightly in plastic wrap to maintain moisture.

• Prep Time: 60 minutes
• Cook Time: 45 minutes
• Category: Appetizer
• Method: Oven-Baking
• Cuisine: French

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 2
• Sodium: 800
• Fat: 35
• Saturated Fat: 15
• Unsaturated Fat: 15
• Carbohydrates: 15
• Fiber: 2
• Protein: 25
• Cholesterol: 200

To pair with the Pâté en Croûte, Chef Westermann recommends two wine options, which are also featured on the wine menu at Le Coq Rico

These include:

• Hermann Wiemer Semi-Dry Riesling 2015:” One of the best Rieslings from the Finger Lakes region of New York, this Kabinett-style Riesling is marked by a nice balance of sweetness and freshness. It’s fruit-forward with a rich mouthfeel and a satisfying finish. Juicy pears and white flowers dominate an effusive nose and notes of baked apples and tangerine fill the palate”
• Domaine Trimbach Pinot Gris Réserve 2012 : “Pinot Gris is a very interesting grape variety that combines a full-bodied, heavier mouthfeel with a dry fruitiness. This is a noble, rich, well-balanced wine with a buttery texture and exciting, fruit-forward freshness. It comes from one of the most prestigious wine producers in Alsace; the vineyard has existed since 1626.”

An alternative f this recipe is too time consuming, is to visit the bistro of beautiful birds bistro specializing in poultry dishes; Le Coq Rico in New York, located on 30 E 20th St, New York, NY 10003.

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