📝 About This Recipe
This masterpiece of French Haute Cuisine represents the pinnacle of the charcutier's art, combining a buttery, structural pastry with a deeply seasoned meat farce. Originating in the Middle Ages as a way to preserve meats, it has evolved into a sophisticated centerpiece featuring layers of pork, veal, and duck punctuated by vibrant pistachios and earthy truffles. Encased in a crystal-clear Madeira aspic, every slice reveals a stunning mosaic of textures and flavors that define fine dining elegance.
🥗 Ingredients
Pâte à Foncer (The Pastry Shell)
- 500 grams All-purpose flour (sifted)
- 250 grams Unsalted butter (cold, cubed)
- 10 grams Fine sea salt
- 2 Whole eggs (at room temperature)
- 40 milliliters Ice water
The Farce (Meat Filling)
- 400 grams Pork shoulder (ground medium)
- 300 grams Veal tenderloin (cut into 1cm batons for the center)
- 200 grams Duck breast (skin removed, diced small)
- 150 grams Pork fat back (finely ground)
- 50 grams Pistachios (peeled and blanched)
- 30 grams Dried porcini mushrooms (rehydrated and chopped)
- 3 tablespoons Cognac (high quality)
- 1 teaspoon Quatre Épices (French four-spice blend)
- 2 grams Pink curing salt (Prague Powder #1) (essential for color and safety)
The Aspic (Jelly Finish)
- 500 milliliters High-quality beef or veal stock (clarified)
- 4 sheets Gelatin sheets (silver grade)
- 50 milliliters Madeira wine
👨🍳 Instructions
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1
Prepare the pastry by rubbing the cold butter into the flour and salt until it resembles fine breadcrumbs. Incorporate the eggs and water, kneading briefly until a dough forms. Wrap tightly and refrigerate for at least 4 hours, preferably overnight.
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2
In a large chilled mixing bowl, combine the ground pork, ground fat, diced duck, pistachios, mushrooms, Cognac, Quatre Épices, and curing salt. Mix thoroughly by hand until the mixture becomes slightly tacky (the 'primary bind').
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3
Marinate the veal batons in a splash of Cognac and salt separately. Cover both meat mixtures and refrigerate for at least 12 hours to allow flavors to mature.
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4
Roll out 2/3 of the chilled pastry to a 5mm thickness. Carefully line a greased Pâté en Croûte mold (hinged), ensuring there are no holes and leaving a 2cm overhang.
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5
Pack half of the meat farce into the bottom of the mold, pressing firmly to eliminate air pockets. Lay the marinated veal batons down the center, then cover with the remaining farce.
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6
Roll out the remaining pastry to create a lid. Brush the overhanging edges with egg wash, place the lid on top, and crimp tightly to seal. Trim any excess dough.
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7
Cut two or three circular holes (chimneys) in the lid. Insert small tubes of parchment paper or foil to act as vents for steam.
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8
Egg wash the top of the pastry twice for a deep golden finish. Use a knife to score decorative patterns into the crust, being careful not to cut all the way through.
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9
Preheat your oven to 200°C (400°F). Bake for 15 minutes, then reduce the heat to 160°C (320°F). Bake until the internal temperature reaches 65°C (150°F), approximately 1 hour and 15 minutes total.
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10
Remove from the oven and let the pâté cool completely at room temperature, then refrigerate for at least 6 hours. The meat will shrink slightly, creating a gap for the aspic.
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11
Bloom the gelatin in cold water. Warm the stock and Madeira, dissolve the gelatin into it, and let it cool until it is room temperature but still liquid.
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12
Using a funnel, slowly pour the liquid aspic into the chimneys of the chilled pâté until full. Return to the refrigerator for another 12 hours to set the jelly perfectly.
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13
To serve, carefully open the hinged mold and slice with a very sharp serrated knife to ensure clean cuts through the pastry and meat.
💡 Chef's Tips
Always keep your meat and equipment ice-cold during the mixing process to prevent the fat from melting, which ensures a juicy texture. Don't skip the curing salt; it provides the characteristic pink hue and prevents the meat from turning grey during the long cook. Ensure the pastry is sealed perfectly; any leaks will prevent the aspic from filling the cavity later. Let the pâté rest for a full 24 hours after adding the aspic; the flavors harmonize and the pastry softens just enough to be sliced cleanly. If you don't have a specific hinged mold, a deep loaf pan can work, though removal will be more difficult.
🍽️ Serving Suggestions
Serve a thick slice with a side of sharp Cornichons and pickled pearl onions to cut through the richness. A dollop of coarse Dijon mustard or a spoonful of onion jam adds a lovely piquant contrast. Pair with a structured white Burgundy or a light-bodied red like a Beaujolais Cru (Morgon or Fleurie). Accompany with a simple salad of frisée dressed in a light walnut oil vinaigrette. Serve at 'cave temperature' (about 12-14°C) rather than ice-cold to allow the fats to melt on the tongue.