Paté en croûte with a filling of game and poultry

Name: Paté en croûte with a filling of game and poultry
Ingredients: 3 Eggs; 700 g Flour; 350 g Soft butter; 8 g Cognac; 200 g duck breast fillet without fat and membranes, in thin slices; 8 g Cognac; 125 g goose liver in slices; 1 units.items large banana shallot; 290 g pork fat or neck fat; 200 g chanterelles sliced; 390 g pork neck; 50 g white port; Pistachios; 5 g Ras el Hanout; 18 g Red port; 4 units.items chopped dates; 3 Eggs; 3 Gelatin sheets; pepper, salt, and curing salt; 1 Egg yolk; 150 g chicken liver; 250 g beef stock (or game); 12 g Salt

This dish consists of baked puff pastry with a filling of game & poultry.

Ingredients

3Eggs

700gFlour

350gSoft butter

8gCognac

200gduck breast fillet without fat and membranes, in thin slices

8gCognac

125ggoose liver in slices

1units.itemslarge banana shallot

290gpork fat or neck fat

200gchanterelles sliced

390gpork neck

50gwhite port

Pistachios

5gRas el Hanout

18gRed port

4units.itemschopped dates

3Eggs

3Gelatin sheets

pepper, salt, and curing salt

1Egg yolk

150gchicken liver

250gbeef stock (or game)

Preparation

Mix all ingredients in the machine and add some water if needed.
Form one thick slab and let it rest wrapped in the refrigerator for 24 hours.

Marinate the duck breast slices and foie gras with cognac, white port, and salt and pepper, and place in the refrigerator.
Grind the rest of the meat through the medium plate and season with salt, pepper, and curing salt. Add a splash of white port and place in the refrigerator.
Chop the shallot and chanterelles and sauté in the pan. Now sear the chicken liver until cooked medium rare.
Deglaze with red port and cognac and flambé.
Remove the liver and let it rest.
Evaporate the liquid from the pan and let it cool before adding to the farce.
Add the chopped dates and whole pistachios.
Chop the chicken liver and add to the farce.
Add the ras el hanout.
Mix in 3 eggs. Do not mix too long to keep it airy.
Divide the dough in two and roll out one piece to half a centimeter and line the mold.
Fill the terrine one third with farce and place half of the duck breast slices on top.
Place the foie gras in the center on top.
Fill the mold next to the foie gras with farce.
Place the other half of the duck breast slices on top.
Top the terrine with the rest of the farce.
Brush the edges of the dough with egg yolk.
Now cover the top with the rest of the dough (0.5 cm thick) and trim where necessary so everything is nicely and neatly sealed.
Cut three circles out of the top to make chimneys with aluminum foil.
Brush everything with egg yolk and garnish the top with leftover dough.
Bake the terrine at 175 ˚C with 15% humidity until the core reaches 70 ˚C.
Soak the gelatin and add to the heated stock.
As soon as the pâté is ready, pour the stock into the chimneys and refrigerate for a day.