French Duck Pate from Amien

French Duck Pate from Amien

Christina Cherrier

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.

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 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 you 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 evolved, celebrated by Madame de Sevigne. It is the oldest culinary tradition from Amien.

The Amiens Duck Pate Recipe

Preparation : 1 h
Baking: 1 h 30 min
Level of difficulty: Medium

Ingredients: Amiens Duck Pate Recipe

for 8 people

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, cinamon, nutmeg, clove
  • salt

Preparation: Amiens Duck Pate Recipe

Mix all the ingredients for the dough.
Shape into ball.
Let 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 an 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.
Of seal the edges.
Brush 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 30 minutes.

Let cool before serving: it’s better when i’ts lukewarm.

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French Duck Pate from Amien