Duck pate recipe

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

I know you are going to take a quick look at the ingredients and directions of this recipe and come to the erroneous conclusion that ...

Potted Duck recipe. Or Rillettes de Canard as the French call it. A classy little starter that can be made days ahead.

A method for making duck rillette from the legs and wings of ducks and geese, such as snow geese. This recipe works with domestic birds, too.

This Duck Liver Pâté with Blackberry Conserva recipe from chef Angie Mar gets its flavor from Champagne, blackberries, and duck fat. Get the recipe from Food & Wine.

Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable rillette to pair with a toasted baguette.

A subtly orange scented duck liver pâté which pairs superbly with Christmas cranberry sauce

Australian Gourmet Traveller French recipe for duck liver pâté.

The process is incredibly simple. I confited the Peking duck legs by taking the already cooked legs, stripping them of the skin and bone and slow cooked the meat with herbs, onion, garlic and goose fat. Rillettes are served cold or at room temperature (I prefer the latter) with crusty bread where the fat and meat melt on the bread to create a silky, delicious spread. The added flavour of the Peking Duck gave the rillettes another flavour dimension and it wasn't long before the rillettes…