Hot Duck Pate in Puff Pastry Recipe

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Type: Hot Duck Pate in Puff Pastry Free Cooking Recipe – Pies And Pastries

This is a good one!

Ingredients / Directions
1 x Duck
approx. 4 lb
1/2 lb Pork butt
cubed
1/2 lb Veal shoulder
cubed
1 pch Nutmeg
1 pch Allspice
1 pch Thyme
1 x Bay leaf
8 oz White wine
2 x Cloves garlic
unpeeled
2 x Eggs
1 oz Truffles
chopped
1/4 lb Pistachio nuts
blanch/skin
1/4 cup(s) Duck glaze
?? what”s that
1 tbl Truffle juice
12 oz Foie gras
1 x Truffle
thinly sliced
opt
2 lb Frozen puff pastry
thawed
1 x Egg
beaten w/1 T milk salt & pepper to taste
Remove meat from legs and breast of duck. Remove all skin and fat. Marinate duck meat
pork butt and veal shoulder with nutmeg
allspice
thyme
bay leaf
wine and garlic for 3 or 4 days in the refrigerator.
Drain all the liquid and whole spices from the meat. Peel the garlic cloves
and
with the marinated meat
run through a meat grinder on a coarse setting. Mix the ground meat with the eggs
chopped truffles
pistachio nuts
duck glaze
truffle juice
salt and pepper to make a pate.
Form pate into twelve 2-inch balls. Top each with a small slice of foie gras and a thin slice of truffle. Cut the puff pastry into 4 pieces. Roll each piece into a strip
approximately 20-by-4-inches. Place 6 balls of pate
spaced at 3-inch intervals
on two of the pastry strips. Brush egg wash on the pastry surrounding the pate; cover with remaining sheets of pastry
pressing between the individual balls. Cut around each pate with a large ring cookie cutter
pressing to seal the edges. Place the sealed pates on a buttered baking sheet. Decorate the tops with leftover puff pastry (using egg wash as “glue”); then brush with egg wash. Bake in a 425”F oven for 10 to 15 minutes.
Place the pates on serving plates and ring with Sauce Perigueux.

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