Description
Rich duck foie gras pâté encased in a golden puff pastry crust. A show-stopping appetizer, perfect for special occasions.
Ingredients
Units
Scale
- 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
Instructions
- Separate the lobes of foie gras, de-vein, butterfly each lobe, and de-vein accordingly.
- Season the foie gras with salt and five spice, place it in a loaf pan, and refrigerate for 24 hours.
- Mix flour and salt, cut in cold butter until it resembles coarse crumbs, add egg yolk and water, and knead until just combined.
- Cover with a towel and set aside in a cool place for 3 hours.
- Preheat the oven to 480°F (249°C).
- Roll the dough into a ½ cm thick rectangle, place the foie gras in a loaf pan, cover with dough, and seal the edges.
- Pierce two holes in the crust and decorate with excess dough.
- Bake at 480°F (249°C) for 15 minutes, then lower the temperature to 430°F (221°C) for 15 minutes.
- Reduce the temperature to 350°F (177°C) and bake for another 15 minutes until the internal temperature reaches 80°F (27°C).
- Let cool for 8 hours.
- Put the chickens, necks, gizzards, carrot, celeriac, garlic, onion, clove, and thyme in a large pot.
- Cover completely with water, bring to a boil, reduce heat to a simmer, and cook uncovered for 1 hour.
- Skim off any foam and strain the broth through a fine mesh sieve.
- Return to pot, bring to a boil, season with salt and pepper, and simmer until the broth evaporates and measures 1 ¼ cups.
- Adjust seasoning as needed.
- Take the mixture off the heat.
- Soak the gelatin in cold water and sherry vinegar.
- Mix gelatin into the broth and refrigerate.
- Pour gelée into the paté en croute through the holes in the crust until full and chill.
- Once chilled, remove the paté and pour in remaining gelée to fill additional space.
- 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