Restaurants›Bouchard Inn & Chanterelle Restaurant›Pâté De Foie Façon Du Chef Recipe

Pâté De Foie Façon Du Chef Recipe

Inspired by Bouchard Inn & Chanterelle Restaurant
Time2h
Serves6

Indulge in our Chef's signature Pâté de Foie, a luxurious blend of rich, velvety foie gras and aromatic herbs, expertly crafted to melt in your mouth. Served with a side of artisanal bread and a tangy fruit chutney, this exquisite dish is perfect for those seeking a sophisticated culinary experience that tantalizes the senses.

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Frequently paired with

The best thing to pair and share with Pâté de Foie façon du Chef

Selected to pour

2022 Westcott 'Estate' Chardonnay - Niagara Escarpment, ON

creamy · buttery · herbal

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Ingredients

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Main Ingredients

For Serving

Method

Preparation

1

Prepare the Duck Liver

Clean the duck liver by removing any visible veins or membranes. Rinse under cold water and pat dry with paper towels.

2

Sauté the Shallots

In a skillet, melt 50g of butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes. Remove from heat and let cool.

3

Blend the Ingredients

In a food processor, combine the cleaned duck liver, sautéed shallots, cognac, heavy cream, salt, pepper, nutmeg, and thyme. Blend until smooth.

4

Melt the Butter

In a small saucepan, melt the remaining butter over low heat. Let it cool slightly.

5

Combine Mixtures

Pour the duck liver mixture into a terrine or loaf pan. Carefully pour the melted butter over the top to seal.

Cooking

6

Bake the Pâté

Preheat the oven to 160°C (320°F). Place the terrine in a larger baking dish filled with water (bain-marie). Bake for about 45 minutes, or until set. An instant-read thermometer should read 70°C (160°F).

7

Cool and Chill

Remove the pâté from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.

Serving

8

Serve

Slice the pâté and serve chilled with slices of baguette and cornichons.

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