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Recipe Name: Hot Duck Pate In Puff Pastry Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 12

1 Duck, approx. 4 lb
1/2 Pound(s) Pork Butt, cubed
1/2 Pound(s) Veal shoulder, cubed
1 Pinch(s) Nutmeg
1 Pinch(s) Allspice
1 Pinch(s) Thyme
1 Bay leaf
8 Ounce(s) White wine
2 Cloves garlic, unpeeled
2 Eggs
1 Ounce(s) Truffles, chopped
1/4 Pound(s) Pistachio nuts, blanch/skin
1/4 Cup(s) Duck glaze, ?? what's that
1 Tablespoon(s) Truffle juice
12 Ounce(s) Foie gras
1 Truffle, thinly sliced opt
2 Pound(s) Frozen puff pastry, thawed
1 Egg, beaten w/1 T milk
salt & pepper to taste
Remove meat from legs and breast of duck. Remove all skin and
fat.Marinate duck meat, pork butt and veal shoulder with nutmeg,
allspice,thyme, bay leaf, wine and garlic for 3 or 4 days in the
refrigerator.Drain all the liquid and whole spices from the meat. Peel
the garliccloves, and, with the marinated meat, run through a meat
grinder on acoarse setting. Mix the ground meat with the eggs, chopped
truffles,pistachio nuts, duck glaze, truffle juice, salt and pepper to
make apate.Form pate into twelve 2-inch balls. Top each with a small
slice of foiegras and a thin slice of truffle. Cut the puff pastry into
4 pieces.Roll each piece into a strip, approximately 20-by-4-inches.
Place 6balls of pate, spaced at 3-inch intervals, on two of the pastry
strips.Brush egg wash on the pastry surrounding the pate; cover with
remainingsheets of pastry, pressing between the individual balls. Cut
around eachpate with a large ring cookie cutter, pressing to seal the
edges. Placethe sealed pates on a buttered baking sheet. Decorate the
tops withleftover puff pastry (using egg wash as "glue"); then brush
with eggwash. Bake in a 425'F oven for 10 to 15 minutes.Place the pates
on serving plates and ring with Sauce Perigueux.Source: "Great Chefs of
Chicago" from Chef Yoshi Katsumura of Yoshi'sCafe, Chicago,
IllinoisPosted to MM-Recipes Digest V4 #078 by Linda
Place<> on Mar 18, 1997

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