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Pate de Canard

French.Palate's picture
  Streaky bacon rashers 8 Ounce (250 Gram)
  Pork belly 8 Ounce, minced (250 Gram)
  Duck 4 Pound, boned and chopped (7 Whole, 4 Pound / 1.75 Kilogram Each)
  Pork fillet 8 Ounce, chopped (250 Gram)
  Chicken livers 8 Ounce, chopped (250 Gram)
  Egg 1 , beaten
  Garlic 1 Clove (5 gm), crushed
  Brandy 2 Tablespoon
  Dried mixed herbs 1 Teaspoon
  Mixed spice 1 Pinch
  Ground allspice 1 Pinch
  Orange 1 , rind grated
  Salt To Taste
  Pepper To Taste

Remove the rind from the bacon and arrange in a rectangular ovenproof dish, stretching the rashers to fit if necessary.
Mix the remaining ingredients together in a large bowl, adding salt and pepper to taste.
Spoon into the dish and spread evenly.
Cover with a lid, or buttered greaseproof paper and foil.
Place in a bain-marie and bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 2 hours.
Put a weight on the top and leave to cool.
Chill for 48 hours before serving, sliced, with crusty bread or hot buttered toast.

Recipe Summary

Cook Time: 
120 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 202 Calories from Fat 121

% Daily Value*

Total Fat 13 g20.6%

Saturated Fat 4.7 g23.7%

Trans Fat 0 g

Cholesterol 91.1 mg30.4%

Sodium 124.1 mg5.2%

Total Carbohydrates 0.91 g0.3%

Dietary Fiber 0.15 g0.59%

Sugars 0.5 g

Protein 18 g35.7%

Vitamin A 18.2% Vitamin C 11.7%

Calcium 0.9% Iron 18.3%

*Based on a 2000 Calorie diet


Pate De Canard Recipe