Ingredients
Dough :
- 2 liters of sifted flour
- 500 g Butter
- salt
- a glass of water
Garnish :
- cooked duck
- the liver of a duck
- some diced foie gras
- some diced black truffle peeled
- Butter
- 250 g fresh bacon
- 150 g rabbit fillet
- eau-de-vie (brandy)
- meat juice
- a large spoonful of salt
- 2 whole eggs
- veal jelly
How to Make Pâté de Canard d’AmiensPreparation of the dough
Garnish
Finish
Pastry Finish
Trivia The formula for this dried-up duck pie isn't new; it traces back to the 1640s. After some time, this recipe which was celebrated by Madame de Sévigné, a French artistocrat. Today, pork butchers choose to utilize boneless duck for their pie. |