Recipe - Hot Duck Pate In Puff Pastry

1 Duck; approx. 4 lb
One half pound Pork butt; cubed
One half pound Veal shoulder; cubed
1 pn Nutmeg
1 pn Allspice
1 pn Thyme
1 Bay leaf
8 ounce White wine
2 Cloves garlic; unpeeled
2 Eggs
1 ounce Truffles; chopped
One fourth pound Pistachio nuts; blanch/skin
One fourth cup Duck glaze; ?? what's that
1 tablespoon Truffle juice
12 ounce Foie gras
1 Truffle; thinly cut or sliced up ; opt
2 pound Frozen puff pastry; thawed
1 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 2inch 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 20by4inches. Place 6 balls of
pate, spaced at 3inch 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.

Source: "Great Chefs of Chicago" from Chef Yoshi Katsumura of Yoshi's Cafe,
Chicago, Illinois

Posted to MMRecipes Digest V4 #078 by Linda Place
placel@worldnet.att.net on Mar 18, 1997