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Pâté Chaud de Caneton

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Forcemeat
  2. Madeira sauce
  3. Cut
  4. Roast
  5. a pinch of powdered thyme
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Roast the duckling, keeping it somewhat underdone, and cut the whole of the breast into long collops or very thin slices.
  2. Line a buttered Charlotte mould with short paste, and cover the whole of the inside with a layer of gratin forcemeat (No.
  3. 202), combined with four tablespoonfuls of very reduced half-glaze sauce per one and two-thirds lb.
  4. of forcemeat—the necessary quantity for this pie.
  5. On the layer of forcemeat arrange a litter of the slices of breast;
  6. sliced, cooked mushrooms, and slices of truffle;
  7. and fill the mould in this way, taking care to alternate the layers of forcemeat, slices of breast, &c.
  8. Complete with a coat of forcemeat, upon which sprinkle a pinch of powdered thyme and bay-leaf;
  9. close the mould with a thin layer of paste, sealed down round the edges;
  10. make a slit in the top;
  11. gild, and bake in a moderate oven for one hour.
  12. When taking the pie out of the oven, turn it upside-down on a dish;
  13. detach the base;
  14. cut the latter into triangles, and set these triangles round the pie.
  15. Cover the forcemeat, thus bared, with a few tablespoonfuls of Madeira sauce;
  16. set a large, grooved, cooked mushroom just in the middle, and surround it with a crown of sliced truffle.
  17. Serve a Madeira sauce separately.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
  • Spatula