Coarse Goose Pate Recipes

COARSE GOOSE PATE

Steps:

• Remove the layer of fat from the goose breasts. Rub the meat with salt, sugar and pepper, wrap closely in foil and put into the refrigerator for 24 hours. Finely dice the fat, put into a pan and heat until the fat is rendered. Add the goose fat, wine and bay leaves. Take the goose meat out of the foil and cut into very thin pieces along the grain of the meat. Add to the fat mixture and cook over a low heat for about 2 hours, until soft.
• Transfer the mixture to a bowl, cover and chill. Garnish with tarragon. Serve spread on slices of baguette. Serve with greengages.

COUNTRY DUCK PATE

Steps:

• In a small bowl, combine apricots and 1/2 cup cognac. Let stand for 30 minutes. Drain, reserving liquid; set aside.
• Heat the oil in a medium skillet over medium heat. Add the onion, shallots, and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Transfer to a small bowl, and place in freezer until cold, about 15 minutes.
• Preheat oven to 325 degrees. In a medium bowl, whisk together the onion mixture, eggs, reserved cognac plus the remaining 1/2 cup salt, pepper, thyme, and allspice; set aside. In a large chilled bowl, combine pork, fatback, ground duck, ground chicken, and apples. Mix well. Add the egg mixture, and mix until well combined.
• Line terrines with caul fat leaving a 2-inch overhang. Divide half of the meat mixture between the 4 terrines, gently press to pack down. Arrange 5 apricots down the center of each terrine, with the strips of duck and pistachios on both sides. Top with remaining meat mixture. Fold caul fat over to enclose, and trim if necessary. Cover with parchment paper and then the top of the terrine or aluminum foil.
• Place 2 terrines in each of 2 roasting pans. Add enough boiling water to come halfway up the sides of the terrines. Transfer to oven, and bake until a meat thermometer inserted into the center registers 140 degrees. Remove from oven, and uncover.
• Place a piece of parchment-paper-lined aluminum foil over each terrine. Cut cardboard to fit just inside the rim of each terrine. Place cardboard on each terrine, and top each with a weight, such as a few cans. Let stand at room temperature for 2 hours. Then refrigerate overnight, and up to 2 days. Unmold or serve directly from the terrine.

GORDON'S RUSTIC PâTé

Steps:

• Prepare duck and chicken breasts and the pork fillet by trimming off any sinews and fat. Smash the garlic with the back of a knife to crush roughly. Mix the meats in a bowl with the garlic, thyme, Armagnac, oil and pepper (no salt at this stage). Cover and marinate in the fridge for 1-24 hrs, depending on depth of flavour that's required.
• Drain the meats from the marinade, which can be discarded, and cut into chunks of about 1.5cm. Heat the goose fat or butter in a large frying pan and fry the meats for 2 mins on each side to brown. Discard the garlic and thyme sprigs. Season and cool.
• Grease a 1kg terrine or loaf tin well. Arrange strips of bacon on the base and up both sides with enough overhanging to fold over. You will have a double layer of bacon on the base. Set aside.
• Soften the sausagemeat in a big bowl with a wooden spoon, then work in the cream and chopped herbs. To check the seasoning, shape a tbsp of the mixture into a patty and fry in a little oil for 2-3 mins, then taste and add more salt and pepper to the bowl, if needed.
• Mix the marinated meats into the sausagemeat. Scoop the mixture into the terrine, pressing down well and mounding up on the top. Pull the overhanging bacon strips up and over to cover.
• Heat oven to 180C/fan 160C/gas 4. Double-wrap the terrine top in foil, pressing well into the sides and twisting the ends to seal. Place in a large, deep-sided roasting pan and pour in boiling water to reach halfway up the sides. Bake for 1 hr, until the meat feels firm on top when pressed. Remove from the oven and leave to cool, then chill overnight.
• To serve, place the terrine in a pan of just-boiled water and leave for 3 mins to soften the bacon. Loosen the sides with a flat knife and ease the terrine out onto a board. Serve in slices with pear compote, some winter salad leaves and chunks of crusty bread.