Pâté always seems like such a special occasion hors-d’oeuvre. It’s traditional and it’s French so it has to be formal, right? Wrong! I always like to have a ramekin of pâté in my fridge to bring out with crackers any time company stops by (or to snack on by myself on cold winter nights). People always rave about having pâté like they’ve just had caviar or something but the truth is it’s very simple and easy to make.
I used to think pâté had to contain livers to truly be pâté but actually, any seasoned ground meat, seafood, or poultry (even vegetables, gasp!) can be pâté. Which is why you can, and definitely should, use wild duck breasts to make this delicious rendition.
P.S. Did you know pâté means pie in French? Traditionally, pâtés had a crust around the meat to keep it together, hence the name.
P.S.S. I ate some pâté for dinner while writing this (CN was at the Texas game!)
|Prep Time||20 ish Minutes|
Depends on appetites!
- 1 Food Processor
- 3 Ducks Breasts from about 3 ducks, cut into 1"-2" cubes
- 3 Strips bacon diced
- 1/4 Cup onion finely chopped
- 1 Clove garlic minced
- 1/3 Cup roasted pistachios shells off
- 1/3 Cup craisons
- 2 Tablespoons fresh parsley finely chopped
- 1 Tablespoon fresh lemon juice
- Sherry to taste
- S&P to taste
- Hunt a couple of ducks. Cut out the breasts and clean nicely. Cut into 1"-2" pieces
- Lightly brown the bacon in a large cast iron skillet. Add the onion, garlic, and duck breasts. Saute until duck is just cooked then remove skillet from heat and let it all cool.
- Put the pistachios and craisons into a food processor and blend continuously until as smooth as possible (a minute or two).
- Add the cooled duck mixture and pulse until it's all smooth together.
- Add the parsley and lemon juice, also S&P to taste and the Sherry to taste (optional)
- Once to your liking, put the pâté in ramekin(s), cover with wrap then take out and eat with water crackers or toast points any time - formal or casual evenings!
Can you use wild duck livers and hearts in this recipe?
For sure. Just be mindful of your ratios in breast meat vs livers/hearts… the more organs in the pate the stronger it will be. If you want to put a lot of organs in I would offset that by adding chunks of cold butter.