California Farm Duck Country Pate Recipe by Hobby Horseman
Cooking Instructions Roast 90 min, prep 5 minutes, bake 30 minutes. 1 Wash, dry, roast unseasoned whole duck in 350F degree oven, breasts down, 60 minutes. Flip, roast breasts up till golden, 30 minutes. Pour off the molten duck fat. Makes about one cup. Cool. 2 Remove fatty crispy skin, scrape meat from neck bone and duck carcass with fork. Makes about one pound. 3 Skin and remove breasts and legs for four duck dinners. 4 Set carcass aside to make 4 duck pho soup dinners. 5 Sautee chopped shallots with duck and chicken livers in 4 Tbs of the duck fat. Grind in sausage grinder with coarse plate with duck skin, scraped off meat, pepper, salt, brandy or wine. Taste, adjust seasoning to your liking. Line breadform with thin sliced bacon, fill with pate, cover with bacon, place in oven, bake 30 minutes at 350F degrees. 6 Pour rest of warm duck fat on top to create a cap, cool till solid. Slice 1/2” thick,parchment paper wrap and freeze individually 7 . Thaw and spread on crackers when serving. Enjoy. 1 Wash, dry, roast unseasoned whole duck in 350F degree oven, breasts down, 60 minutes. Flip, roast breasts up till golden, 30 minutes. Pour off the molten duck fat. Makes about one cup. Cool. 1 Wash, dry, roast unseasoned whole duck in 350F degree oven, breasts down, 60 minutes. Flip, roast breasts up till golden, 30 minutes. Pour off the molten duck fat. Makes about one cup. Cool. 2 Remove fatty crispy skin, scrape meat from neck bone and duck carcass with fork. Makes about one pound. 2 Remove fatty crispy skin, scrape meat from neck bone and duck carcass with fork. Makes about one pound. 3 Skin and remove breasts and legs for four duck dinners. 3 Skin and remove breasts and legs for four duck dinners. 4 Set carcass aside to make 4 duck pho soup dinners. 4 Set carcass aside to make 4 duck pho soup dinners. 5 Sautee chopped shallots with duck and chicken livers in 4 Tbs of the duck fat. Grind in sausage grinder with coarse plate with duck skin, scraped off meat, pepper, salt, brandy or wine. Taste, adjust seasoning to your liking. Line breadform with thin sliced bacon, fill with pate, cover with bacon, place in oven, bake 30 minutes at 350F degrees. 5 Sautee chopped shallots with duck and chicken livers in 4 Tbs of the duck fat. Grind in sausage grinder with coarse plate with duck skin, scraped off meat, pepper, salt, brandy or wine. Taste, adjust seasoning to your liking. Line breadform with thin sliced bacon, fill with pate, cover with bacon, place in oven, bake 30 minutes at 350F degrees. 6 Pour rest of warm duck fat on top to create a cap, cool till solid. Slice 1/2” thick,parchment paper wrap and freeze individually 6 Pour rest of warm duck fat on top to create a cap, cool till solid. Slice 1/2” thick,parchment paper wrap and freeze individually 7 . Thaw and spread on crackers when serving. Enjoy. 7 . Thaw and spread on crackers when serving. Enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chewy chocolate chip cookies Chewy chocolate chip cookies Ragu Rigatoni Eggless Waffle with ice cream Kashmiri pulao Azuki Cupcakes Frozen Azuki Milk Bites Instant Amla Pickle Eggless Lemon curd 🍋🍋🍋 Methi Leaves Layered Mathri Spiced Pumpkin Muffins Chocolate banana bowl Ragu Rigatoni Eggless Waffle with ice cream Kashmiri pulao Azuki Cupcakes Frozen Azuki Milk Bites Instant Amla Pickle Eggless Lemon curd 🍋🍋🍋 Methi Leaves Layered Mathri Spiced Pumpkin Muffins Chocolate banana bowl