For 745 g of pâté you'll need:

2 kg duck
1 shot of cognac
85 g butter
1.5 tsp mustard
black pepper
parsley

— for stuffing —
10–12 cloves of garlic
45 g fresh ginger
zest of 1 orange
2–3 bay leaves
bunch of thyme

— for rub —
1–2 tbsp salt
1 tbsp black pepper
1 tbsp thyme

and about two days :)

Greetings Friends,

this time we are cooking fantastic duck pâté. It takes some time to make but the result is definitely worth the efforts.

First of all, we need to cook the duck. Start of by mixing salt, ground black pepper and thyme in a small bowl.
Also prepare garlic, ginger, orange zest, thyme and bay leaves for stuffing.

Wash the duck, then thoroughly rub in salt, pepper and thyme blend and stuff it with that mix of garlic, ginger, zest and herbs.

Wrap it with foil and put in the backing tray in a preheated oven for 5 hours at 120°C.

When the duck is ready the meat should easily separate from the bones. Cover it back with foil, let it cool down and then place in the fridge overnight.

Take your duck out of the fridge, collect the fat and broth jelly from the duck and from the backing tray in a small pot. Now take the duck apart — bones and skin in one bowl, meat in the other. We won't need bones and skin in this recipe, but they can be the base for duck stock. So don't throw them away.

Put the pot with fat and jelly on the stove until the fat melts. Then strain the liquid, it will separate with fat on top and stock below.

In the bowl with meat add a knob of softened butter, a shot of cognac (or brandy), black pepper, chopped parsley, 2–3 table spoons of duck fat and 3–4 table spoons of stock, the ones we heated up earlier. Make sure that you keep some of that duck fat to seal pâté in the jars later. Then mash and mix it all well. Don't try to make smoothie out of it though, these small pieces of meat will just add up to the texture of pâté. At the end, add a heaped teaspoon of mustard, balance the salt and give it a last mix.

At last, fill clean glass jars with pâté and pour some duck fat on top, to prevent it from going bad. Decorate it with a pinch of chopped parsley or orange zest. Then close the jars and put in the fridge for at least 2–3 hours to set, better overnight.

Now after all this time you can finally reward yourself for all the efforts with a simple toast with delicious duck pâté.

We also think one of those jars can make a great present ;)

Yours,
Four Hands

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