Pâté of Duck

Appears in

By Robert Carrier

Published 1965

  • About


  • 1 tender duckling
  • 1 pound veal
  • ½ pound diced ba


Bone a tender duckling and cut the flesh in small pieces. Dice veal roughly, removing skin. Put veal, diced bacon and duck trimmings through the finest blade of your mincer twice to make a fine farce. Add biscuit or cracker crumbs; season to taste with salt, freshly ground black pepper and a little nutmeg, and moisten with well-beaten egg and sherry. Mix thoroughly. Line a terrine