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:Print
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
- 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.