3784 Pâté de Caneton

Duck Pie


Prepare a forcemeat of duck and mix together with a quarter its volume of pork forcemeat. Bone out a duck and cut the breasts into thin slices.

Spread out the skin of the duck, cover with alternate layers of forcemeat and sliced duck and garnish it with long strips of foie gras and quarters of truffle; roll up into an oval shape.

Line an oval mould with short paste then coat this with thin slices of salt pork fat; place in the prepared duck.

Close up with a layer of the same paste or with a layer of puff paste, brush with eggwash and bake in a moderately hot oven.

When the pie is cold fill it with duck-flavoured jelly.