Duck & Fig Pâté en Croûte

Name: Duck & Fig Pâté en Croûte
Prep time: 2 h
Cook time: 1 h 10 min
Total time: 3 h 10 min
Cuisine: French
Ingredients: 1½ tablespoons unsalted butter, for greasing the mold; 1 pound (500 g) shortcrust pastry; 1 teaspoon alcohol of your choice; 2⅓ cups (550 g) aspic, at room temperature; 1 pound (500 g) whole pork belly or 14 ounces (400 g) ground pork belly; 1 pound (500 g) duck breast; ⅓ pound (150 g) boneless skinless chicken breast; 3½ ounces (100 g) dried figs; 2 teaspoons salt; 3 pinches freshly ground pepper; 3 large eggs, divided; 2 cups (500 g) heavy cream; 1 pound (500 g) whole pork belly or 14 ounces (400 g) ground pork belly

Preparation info

Makes
6
Servings

Difficulty
Easy
Ready in
3 hr 30

Appears in

French Charcuterie at Home

By Gilles Verot and Nicolas Verot

Published 2024

About

Ingredients

1 pound (500 g) whole pork belly or 14 ounces (400

Europe
France
Starter
Mediterranean

Method

Using a knife, remove the rind and any bones from the pork belly, making sure to keep the fat on the belly (see Workshop). Chop the pork belly into approximately ¼-inch (7 mm) pieces (see Workshop).

Remove the skin from the duck breast and cut into ½-inch (1½-cm) cubes. Cube the chicken into ½-inch (1½-cm) c