Wednesday, November 18, 2015

Duck pate

You can preserve any fatty, tasty meat in a similar fashion, by turning it into a delicious paste to be spread on crispy toast or crusty, chewy bread slices. It's aromatic, delightfully fatty, and amazingly meaty and substantial.

1 whole duck
1.5 tbsp Kosher salt
2 tsp freshly ground black pepper
2 tsp dried thyme

12 cloves garlic
1-inch piece of fresh ginger
3 bay leaves
peel of an orange
1 bunch of thyme

1 tbsp brandy
2 tbsp soft butter
2-3 tbsp duck fat
2 tbsp duck stock
2 tsp minced parsley
1 tsp minced chives
0.5 tsp orange zest
1 tsp dijon mustard
black pepper

Mix the salt, dry thyme and black pepper. In a separate bowl mix the cloves of garlic, bay leaves, orange peel, fresh thyme, and the peeled, sliced ginger.

Clean the duck and season with salt and thyme mixture inside and out. Place the garlic, orange peel mix in the cavity.

Take a baking dish and line with two pieces of aluminum foil in opposite direction. Place the duck in and wrap with the two pieces of foil tightly.

Roast it at 250F for 5 hours, until the meat comes off easily. Remove the duck and collect the drippings. Cool the drippings and remove the meat from the duck once the duck cooled.

Mix all the meat, the brandy, butter, duck fat and stock, and the other spices until finely mashed. Portion out into jars and top with remaining duck fat. Refrigerate and serve over crispy toast.

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