Duck and Foie Gras Pâté from Chartres

This exquisite pâté is a culinary masterpiece that combines the rich flavors of duck, pork, veal (or turkey), and the luxurious addition of foie gras. With a delicate crust and a savory filling, this pâté is a true delight for the senses.

Serves 15 

INGREDIENTS:

FOR THE CRUST:

• 1 1/2 cups flour
• 6 tablespoons clarified butter
• 1/2 teaspoon salt
• 1 egg yolk
• 1/4 cup cold water

FOR THE FILLING:

• 1 duck, boned (about 2 pounds meat)
• 1 1/2 pounds pork, half coarsely ground, half finely ground
• 1/2 pound veal or turkey meat, half coarsely ground, half finely ground
• 1 egg
• 1/4 cup port wine
• 1/4 cup cognac
• Pepper and salt
• 1 fresh foie gras lobe, sliced lengthwise
• 4 tablespoons gelatin, dissolved in 2 cups warm water and 2 tablespoons brandy (cooled and set aside)

INSTRUCTIONS:

1. In a bowl, combine flour, clarified butter, salt, egg yolk, and water to form a smooth dough. Let it rest in the refrigerator for 15 minutes or more.
2. Sort the duck meat, reserving the best parts, particularly the breast, and cut them into aiguillettes (spears). Set aside.
3. Mince the remaining duck meat finely. In a bowl, mix it with the ground pork, veal/turkey, egg, port wine, cognac, pepper, and salt.
4. Remove the dough from the refrigerator. Roll out two-thirds of the dough into a rectangle and fit it into the bottom and sides of a loaf pan. Roll out the remaining third of the dough for the lid.
5. Begin filling the mold with the meat mixture, alternating with layers of aiguillettes of duck breast. Halfway up, insert foie gras slices in a single layer, then add the remaining aiguillettes and meat mixture. Cover with the remaining dough, pinching to seal properly. Let the pâté rest overnight in the refrigerator before baking.
6. Preheat the oven to 325°F (165°C).
7. Make a hole in the pastry lid and insert a funnel made of aluminum foil to allow steam to escape. Bake for 2 1/2 hours.
8. Once baked, there will be a hollow space under the pastry lid where steam escaped. Prepare 2 cups of the gelatin mixture and pour it slowly through the funnel until the space is filled. Allow the pâté to cool.
9. Refrigerate the pâté for 3 days before serving.

NOTE:

• The long resting period in the refrigerator allows the flavors to meld and intensify, resulting in a more flavorful pâté. It’s important to follow this step to achieve the best taste and texture.

After patiently baking and allowing the pâté to rest, the flavors will have melded together, creating a harmonious blend of tastes that is worth the wait. The final touch of the gelatin filling adds a luscious and glossy finish, making each slice of the pâté irresistible.

Serve this exquisite pâté as an elegant appetizer or as part of a charcuterie platter. Accompany it with crusty bread, sweet fruit preserves, and a glass of fine wine for a truly indulgent experience. Your guests will be impressed by the depth of flavors and the artistry of this dish.

So, take the time to savor and enjoy this Duck and Foie Gras Pâté from Chartres. Allow yourself to be transported to the culinary traditions of France and appreciate the craftsmanship and expertise that goes into creating such a remarkable dish. Bon appétit!