Duck & Olives Pâté en Croûte

Name: Duck & Olives Pâté en Croûte
Prep time: 2 h
Cook time: 1 h 10 min
Total time: 3 h 10 min
Cuisine: French
Ingredients: 1 pound (500 g) whole pork belly or 1 pound (500 g) ground pork belly; 1 pound (500 g) whole pork belly or 1 pound (500 g) ground pork belly; 1 pound (500 g) duck breast; 4 ounces (150 g) pitted black olives, divided; 3 pinches freshly ground pepper; 3 teaspoons salt; 3¼ tablespoons heavy cream; 3 large eggs, divided; 1 pound (500 g) shortcrust pastry; 1½ tablespoons unsalted butter, for greasing the mold; 2⅓ cups (550 g) aspic, at room temperature

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 1 pound (500

Europe
France
Starter
Mediterranean

Method

Using a knife, if necessary, debone the veal breast and chop it into approximately ¼-inch (7 mm) pieces (see Workshop). Cut the chicken into ½-inch (1½-cm) cubes (see Workshop).

Transfer the veal to a mixing bowl, add the salt and pepper, and mix by hand (see Workshop)