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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:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
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
Directions:
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<placel@worldnet.att.net> on Mar 18, 1997


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