Duck Pâté

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Preparation info

  • 24

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 duck (4 to 5 pounds)
  • 2 pounds lean pork
  • 1 tablespoon salt
  • ½ teaspoon coarsely ground black pepper
  • 1 onion, finely chopped
  • ¼ cup butter
  • ½ pound chicken or pork liver
  • 2 eggs
  • 2 tablespoons cognac
  • ½ cup dry white wine
  • ½ pound fresh pork fat back, diced fine
  • 6 julienne strips of smoked ham
  • 6 slices of bacon


  1. Preheat oven to moderate (350°F.).

  2. Cut the raw duck meat from the bones and finely grind it. Finely grind the pork. Combine the duck, pork, salt and pepper in a large bowl. Beat well.

  3. Sauté the onion in the butter until soft but not browned. Add the liver. Increase the heat and cook the liver for two or three minutes. Finely chop or grind the liver and add it to the other meats.

  4. Add the eggs, cognac, wine and pork fat and mix everything well. Pack half of the mixture into a three-quart terrine or into two loaf pans (9 × 5 × 3 inches). Arrange the strips of ham lengthwise over the top.

  5. Pack remaining meat mixture over the ham strips and top with the bacon strips. Cover the pan tightly with a cover or foil. Set it in a pan with boiling water extending two-thirds of the way up the pan. Bake for about two hours, depending on the depth of the terrine, or until the internal temperature has reached 185°F.

  6. Place weights on top of the cooked meat mixture. Cool and then chill. Unmold onto a platter and garnish.

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