Recipes

Duck Country Paté

Katarina's Duck Country Paté to serve as an appetizer with cornichons, orange/cranberry sauce and brioche or baguette. It pairs well with West Crest Cuvée, our red Bordeaux blend

Ingredients:

  • 2       duck breasts  diced 1/2"  
  • 3/4    cup  cognac or port 
  • 2       cloves  garlic  minced 
  • 4       shallots  minced 
  • 2       tbsp  butter 
  • 1/2    pound  chicken liver 
  • 1/2    pound  fatback or bacon  diced 1/4" 
  • 2       eggs 
  • 1/2    tsp  cloves  ground 
  • 1/2    tsp  nutmeg  ground 
  • 3       tsp  salt 
  • 1       tsp  black pepper  ground 
  • 1/3    cup  pistachios  coarsely chopped 
  • 1       tbsp  thyme  dried 
  • 12      slices  bacon 
  • 8        bay leaves  whole, fresh or dry 

Directions:

1) Cut the duck breast in 1/2" cubes, mix in a bowl with cognac and garlic, cover with plastic wrap and let sit in the fridge for a day for the cognac and garlic flavor to marinate the meat. 2) Melt the butter in a skillet and cook shallots until translucent, about 5 minutes. 3) Cut the fatback in small 1/4" cubes and then chop finely. Finely chop chicken liver. Mix fatback and liver with the duck breast mix in a bowl. Add the beaten eggs, shallots, thyme, cloves, nutmeg, salt , pepper and pistachios. Mix the ingredients thoroughly with your hands. 4) Heat oven to 325°. 4) Place 4 bay leaves in a 1 1/2-qt. rectangular terrine or loaf pan with the green side down. Line the pan with 12 bacon strips, across the pan so the bacon ends hang over the sides. Save three bacon strips to put on top. 5) Spoon in the pate mixture into the terrine, press it in with your hands, place the last bacon strips lengthwise on top and fold over the loose ends of bacon. Place 4 bay leaves on top and cover tightly with aluminum foil. 6) Put the terrine in a large baking dish and place on middle rack of the oven. Pour in boiling water until it reaches 1/2 way up the sides of the terrine. Bake until center reaches 160° (use meat thermometer) which takes about 2 hours. 7) Once out of the oven the terrine needs to cool during an hour while weighted down to keep it more compact and easy to slice. You can cut a piece of card board to fit just inside the terrine and place soup cans on top. After an hour refrigerate the paté at least 8 hours.

As an appetizer make each plate with a 3/4" slice of paté, a few cornichons, Dijon mustard and/or cranberry/orange sauce. Serve with baguette or brioche bread.