A fundamental piece of the Picardy cuisine, Pâté de Canard d’Amiens resembles a parallel piped or oval-square shape that tastes absolutely delicious.
It is generally made with an entire duck, stuffed and prepared in a batter. Check out the recipe here!
Health Benefits
- The dish helps you maintain healthy fats
- It contains nutrients that help promote proper functioning of the kidneys
- It also helps reduce cholesterol levels
- It is high in antioxidants and so reduces the risk of cancer
It also promotes cardiovascular health
Ingredients
liters of sifted flour: 2
Butter: 500 g
salt
a glass of water
cooked duck
the liver of a duck
some diced foie gras
some diced black truffle peeled
Butter
fresh bacon: 250 g
rabbit fillet: 150 g
eau-de-vie (brandy)
meat juice
a large spoonful of salt
whole eggs: 2
veal jelly
How To Make Pâté de Canard d’Amiens
Preparation of the dough
- Prepare the dough 24 hours before making the pie. Use 2 liters of sifted flour and put in the middle of 500 g of butter, salt, and a glass of water.
- Blend everything slowly and thoroughly until the dough is even and firm. Next, wrap in a wet cloth and place in the fridge.
Garnish
- Clean a duck/duckling.
- Slice the flesh of the duck into portions and also the pork fat, rabbit fillet, and the liver (or pass through a chopper grid).
- Place this filling in a bowl;add peeled truffles that are made in butter and diced foie gras.
- Salt using a ratio of 12 g of salt per kilo;pepper and use your hands blend it well.
- Top with a small glass of good eau-de-vie, soaked with a good gravy.
- Let it cool and then pound with a large spoon of duxelles and 2 eggs.
Finish
- Split the dough into 2 unequal dough pieces (2/3, 1/3 respectively);and roll down.
- Put the large portion in a bowl;cover up with stuffing made earlier.
- Top with the small dough.Make an opening in the middle of the portion so that the steam can evaporate when cooking. Pinch together the 2 portions to join them. Decorate with dough patterns if you wish to.
- Set for baking at medium heat for 60 minutes and let cool.
- Dispense a few spoons of jelly and
Pastry Finish
- Roll down the dough you made.
- Put the portion in a rectangular bowl and cover with the stuffing.
- Then fold the dough placed on the top without joining - it will open to cooking on its own.
- Bake at regular medium heat for about 60 minutes and let cool.
- Dispense the jelly - more is needed in this version to get desired thickness on the top. Refrigerate and devour!
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.