The duck pate from Amiens has the appearance of a parallelepiped or oval block. This delicatesse is beautiful in its golden crust. It is traditionally made with a whole duck, stuffed and baked in a rolled-out dough.
Table of Contents
The dough has been prepared the day before with flour, butter, salt, and water. The duck is deboned. The nets, put in marinade, will be chopped and mixed with a preparation of duck liver, diced foie gras, bacon, and veal meat, plus onion, eggs, salt, pepper, and spices for seasoning. This farce is marinated in brandy, often enriched with aduxelles (finely chopped mushrooms and shallots cooked in butter). It is then placed between two rolled-out dough and baked for one to two hours. Once cooled a few spoonfuls of jelly made with the knuckle of veal and feet can be added on the top of the pate.
The duck pate is used as an appetizer, with a few salad leaves. You’ll be so proud to make it yourself for your guests!
A little bit of history
Amiens Duck Pate Recipe
The recipe for this duck in pie crust has a long history, since it was created by Degand in the 1640s. Over time, the recipe, as it evolved, was celebrated by Madame de Sevigne. It is the oldest culinary tradition from Amiens.
The Amiens Duck Pate Recipe
Preparation: 1 h
Baking: 1 h 30 min
Level of difficulty: Medium
Ingredients: Duck Pate Recipe
for 8 people
- 1 duck 1 kg 500
- 1 egg
- A bar of bacon
The Pate Dough
- 500 g flour
- 100 g butter
- 1 egg
- salt
- water
The Duck Pate stuffing:
- liver, heart, and duck gizzards
- 100 g mushrooms
- 100 g veal meat
- 1 small onion
- 2 shallots
- 2 eggs
- 1 tbsp of Armagnac
- Allspices: pepper, cinnamon, nutmeg, clove
- salt
Preparation: Duck Pate Recipe
Mix all the ingredients for the dough.
Shape into a ball.
Let it stand 2 hours in the fridge.
Debone the duck.
Prepare the stuffing.
Chop the veal and offal.
Attach the chopped mushrooms, onion, and chopped shallots.
Salt, pepper, spices.
Add eggs.
Scent with Armagnac.
Mix well for a homogeneous preparation.
Stuff the duck without overfilling the sewing.
Preheat oven to 180 ° C.
Roll out the dough.
Line a pie pan with the dough, leaving the excess all around.
Shirts with the interior of the bard.
Place the duck, cover the dough.
Seal the edges.
Brush the top with egg yolk diluted in a little water.
Cut a thin opening on the top to let steam out during baking. This opening can be filled by jelly after cooking.
Bake for 1 hour and 30 minutes.
Let cool before serving: it’s better when it’s lukewarm.
French Duck Pate Recipe
- 1 duck 1 kg 500
- 1 egg
- A bar of bacon
The Pate Dough
- 500 g flour
- 100 g butter
- 1 egg
- salt
- water
The Duck Pate stuffing:
- liver, heart, and duck gizzards
- 100 g mushrooms
- 100 g veal meat
- 1 small onion
- 2 shallots
- 2 eggs
- 1 tbsp of Armagnac
- Allspices: pepper, cinnamon, nutmeg, clove
- salt
Instructions
- Mix all the ingredients for the dough.
- Shape into a ball.
- Let it stand 2 hours in the fridge.
- Debone the duck.
- Prepare the stuffing.
- Chop the veal and offal.
- Attach the chopped mushrooms, onion, and chopped shallots.
- Salt, pepper, spices.
- Add eggs.
- Scent with Armagnac.
- Mix well for a homogeneous preparation.
- Stuff the duck without overfilling the sewing.
- Preheat oven to 180 ° C.
- Roll out the dough.
- Line a pie pan with the dough, leaving the excess all around.
- Shirts with the interior of the bard.
- Place the duck, cover the dough.
- Seal the edges.
- Brush the top with egg yolk diluted in a little water.
- Cut a thin opening on the top to let steam out during baking. This opening can be filled by jelly after cooking.
- Bake for 1 hour and 30 minutes.
- Let cool before serving: it's better when it's lukewarm.
Did you make this recipe?
Tag @eatwell101
on Instagram and hashtag it #eatwell101.
This post may contain affiliate links. Please read our disclosure for more info.
