Hot Duck Pate in Puff Pastry
| Yield: | 12 Servings |
| Categories: | Appetizers |
| 1 | Duck; approx. 4 lb | |
| 1/2 | lb | Pork butt; cubed |
| 1/2 | lb | Veal shoulder; cubed |
| 1 | pn | Nutmeg |
| 1 | pn | Allspice |
| 1 | pn | Thyme |
| 1 | Bay leaf | |
| 8 | oz | White wine |
| 2 | Cloves garlic; unpeeled | |
| 2 | Eggs | |
| 1 | oz | Truffles; chopped |
| 1/4 | lb | Pistachio nuts; blanch/skin |
| 1/4 | c | Duck glaze; ?? what's that |
| 1 | tb | Truffle juice |
| 12 | oz | Foie gras |
| 1 | Truffle; thinly sliced; opt | |
| 2 | lb | Frozen puff pastry; thawed |
| 1 | Egg; beaten w/1 T milk | |
| ;salt & pepper to taste |
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