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.