Duck Pâté

Delicious paté made from duck, liver, pork, bacon and herbs mixed with brandy and egg, baked in slow oven and then pressed; suitable for buffet (Serves 6-8, cold)


1 pound cooked duck
½ pound duck and lamb liver chopped
¼ pound lean raw pork or veal chopped
4-6 oz fat bacon chopped
1 onion
½ clove garlic
4 tablespoons breadcrumbs
1 small egg
2 tablespoons milk
1 tablespoon parsley and thyme chopped
2 teaspoon grated orange ring
2-4 liquid oz brandy
a pinch of mace
10-12 rashers straky bacon
4 slices orange
½ tin consomme
½ oz gelatine
1-2 tablespoons brandy (or sherry)

Pre-heat oven to 325F


1. Mince livers, pork or veal, fat bacon, finely chopped onions and crushed garlic together. Mix in breadcrumbs, egg beaten with milk, chopped herbs, orange rind and brandy (or sherry). Add seasoning and mace.

2. With a knife stretch bacon rashers by scraping, and line a loaf or paté pan completely with them. Cut cooked duck into strips and sprinkle half into the loaf pan, season, then cover with half the meat mixture. Put in rest of duck, then remaining mixture. Fold over any overlapping pieces of bacon. Cover the whole pan carefully with foil. Put in a baking pan of water and bake in oven for 2-3 hours.

3. Half an hour before the paté is done, remove foil and place 4 slices of orange down the center, re-cover, continue cooking. When done, remove from oven and allow to cool. Put a double layer of greaseproof paper on top and weights to press paté and make it firm.

4. Dissolve gelatine in half a tin of consomme, let cool and add 1-2 tablespoons brandy (or sherry). When nearly set, turn paté out on to wire rack and spoon jelly consomme over it. Leave to set. Serve on a salad lined plate with orange segments for flavor and color.

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