This pâté is made with chicken livers and an entire duck. If the ducks that you buy come with the liver, by all means add it to the forcemeat. If you have access to wild duck, the recipe will be all the tastier (and picking the meat before cooking eliminates the disadvantage of biting into shot); simply adjust the recipe according to the weight of the meat that you have. This is one of the few involved recipes in this book; save it for a special occasion such as a formal holiday dinner for your best friends.
Remove the 2 breast pieces from the duck and set aside. Remove the wings from the duck and set aside. Remove the skin and fat from the rest of the duck and set aside. Remove all of the meat from the carcass and the legs and cut it, along with the breasts and the skin on the breasts, into small pieces. You should have about a pound of duck meat. Add an equal weight of cleaned chicken livers and grind through the fine disk of a meat grinder. Add the orange zest and brandy and set aside.
Chop the remaining carcass and wings into small pieces and bring to a boil in the water with the bouquet garni, carrot, and onion, skimming any fat or scum that rises to the surface.
Reduce the mixture to
In the meantime, puree the remaining skin and fat in a food processor and render for about an hour, as explained or in a very low oven (170°).
Fold the glaze into the ground meat mixture along with the salt, pepper, the eggs lightly beaten with the cream, and the quatre-épices. Refrigerate, covered, overnight.
The next day, remove the mixture from the refrigerator and fold in the walnuts. Preheat the oven to 300°, line a
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