How To Make Duck Pate
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- Опубликовано: 4 май 2011
- Questions, comments and supporting information can be found at this episode's show notes: www.stellaculinary.com/hcc3
This video will show you how to take the innards of a duck and turn it into a delicious pate, complete with serving recommendations. A great giblet pate such as this should be slice-able yet spreadable, with a rosy pink color and a complex, well rounded flavor. 
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This video is AMAZING! I had NO IDEA you could put plastic wrap in an oven. The pate came out so smooth and creamy. I can't wait to try this recipe. GREAT JOB, thanks for posting, you make it look SO EASY! ::)))
Its not plastic wrap
@@sin3.144 5:05 disagrees with you.
@@diablominero ok try baking with plastic wrap and then tell me all about it
@@sin3.144 it's a bad idea, and I'm not going to. But yes, the video clearly says that it's plastic wrap.
Loosely put it is the same principle where one can boil water in a paper cup over an open flame.
Plastic wrap in the oven works because of the water bath and the water content in the paté mix from all the ingredients in addition to the foil tent. The foil tent keeps the oven from directly applying heat and infrared radiation to the plastic wrap. The plastic wrap itself has been carefully folded around the mixture creating an envelope, so steam from the cooking pate is mostly contained to within the wrap and under the tent. Since it isn’t a perfect seal (ie pressure cooker) the moisture insulates the wrap to 100°C whereas plastic wrap melts around 105°C - 120°C, *close* but enough that the wrap maintains its integrity.
this is a really delicate pate recipe I've ever seen, thank u so much.
Jacob, your podcasts are amazing they've taugh me so much. I'm looking forward for this videos to be hits.
Ordering; 1 Pate for table 1! I wish I had one right now and a good Cognac! Great video chef.
Thanks for this fantastic recipe. WOW. Third time i make it, and its not the last time!!!
If stored properly, it can last a couple months (mainly because of the curing salt).
you just got yourself a new subscriber! very thorough walk through of the procedure. this is how i i like to be taught.
Yes, making a great pate is an art form that takes some practice, but it's definitely worth the effort.
Not sure if you still post but I loved the video.
@StellaCulinary Thank you very much! I'm going through your website right now, you make great videos! keep it up!
Beautiful work Master!
Wow, fast response. And that is much more reasonable than what I was expecting. Well done.
wonderful recipe and instruction ! thank you
Great work ,so professional. Thank you.
Looks Absolutely delicious.
Beautiful. Thank you 🙏🏻
Nice vid man! I will have to check out some of your others.
Well done chef! Great video!
Quick question, what mesh rating do you use for your tamis? I see Amazon has a 40 and 60
Looks delicious. 😋
Chef we have seen you using transparent foil, and cook with it (and you have done it while making chicken roulade). Is it safe to use transparent foil in cooking process and doesn't it melt or etc. in the process?
Thank you Chef Jacob Burton 👊 really perfect recipe and Its work well.
Great Video!~ Very helpful~ Thank you. Just one question. Would it go bad very quickly if I don't add sodium nitrate?
Research preserving with fat, ideally duck fat but others can be used.
Nice, a different great way i've learnt about pate now
excellent video! what does the sodium nitrite do? I have al so noticed that you did not use cognac or such. Is that just personal preference?
Great video with in depth instructions and explanations. Would you do a similar process for a chicken liver pate?
Yes
Have too check this out. Thanks
Looks great! Could I make this pate with other innards (i.e. goose, deer, wild pig)?
If you live in Chicago, find a local butcher that sells ducks and ask them to save you the giblets. This recipe will also work if using all duck or chicken livers. If you want a more subtle taste, grind a little duck or chicken meat with the livers.
Amazing video. That pate looks really good. Do you ever brine the giblets with a flavoured brine? Or does any flavouring not pass through to the giblets in this process?
This video won me as a subscriber.
great work
Wow . How rich would that be . I gained weight just WATCHING this process . Excellent , detailed instructions .
How do you store this?
Do you freeze it, refrigerate it, or keep it at room temperature?
Eggs aren't entirely necessary; they're there for added protein as an "insurance policy" for setting the pate. When making the pate batter (grinding the cream base with the giblets), make it a little thicker than what's shown in the video and you should be fine.
I love it when a chef goes: Here's my recipe! But... You COULD also do X, Y or Z to make it suit your taste or dietary requirements.
There are always many roads to a delicious meal, and I like you being completely open to alterations. Very sympathetic.
(Also, the recipe as-is looks delicious.)
Thank you chef. That looks like a wonderful recipe and technique.
If I don't have duck innards, could I substitute with chicken?
It will be chopped liver
Terrine moulds... hotel pans... white coats... I’m having a culinary school flashback.
“Yes chef!”
“No chef!”
“I’ll do whatever you want just please don’t yell at me again-chef”
Seriously though, cool recipe.
Thanks! Sorry for the flashbacks! ;-)
I love this .Pate ohhh so delicious.
amazing, extra cream is just so delicious
Thanks for sharing this tasty recipe. How long could I store the pate? Do I need to store it in freezer ?
Storing it in the freeze could cause the fat to separate, giving it a grainy texture.
The good news is, if you use the recommended amount of sodium nitrite called for in this recipe, the flavor will actually get better with age, for as long as 3 months. If you can't use it up in that amount of time, then I recommend buying some champagne and having a dinner party.
Chef Jacob flexing when he toss the pan with his left hand.
Excellent !!! Bon Appetite !!!
Holy crap, that sounds like it takes a lot of time and experience.
Looks amazing! I am going to get around to making this at home. Why truffle oil? Isn't there something that would compliment the flavour? (Truffle oil is essentially edible Perfume with an expensive sounding name)
I agree ... don't use truffle oil ... I was going through a moment of weakness when i made this video. A good olive oil will work great.
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
I live in chicago. Any idea where a could get a sufficient amount of duck giblets to do this?
I am planning on doing this on a small scale to utilize the giblets that come with the duck and how would that affect the over all cooking time?
Depends on the size and shape of the terrine. Look for the top of the pate to puff and become firm as shown in the video. That's a good indication that it's done.
Do you think you should have the bowl in an ice bath when straining it with the tamis?
what is the size of your mixer in volume metric ?
Thanks for the video! Can this be preserved in glass jars instead? Then I wouldn't have to use sodium nitrate as I could divide the pate into smaller portions. Also, don't chemicals end up seeping into the pate from the plastic foil?
Chemicals don't seep. Most plastic wraps are BPA free, and you're cooking at a very low temperature. If you're going to preserve this in a glass jar, I would recommend cooking the whole mixture in the sealed glass jar, either in a steamer, or sous vide (about 65C for 4 hours). You can omit the sodium nitrite, but your color will be grey instead of rosy pink, and you'll lose some of that cured flavor, but it will still be delicious.
@@JacobBurton Thanks!
What is the correct ratio of giblets / meat to onion / cream mixture?
hey, how long can it last in the fridge?
This is some pro-level stuff. One thing - Giblets (with a hard G?)
Soooooooooooooo good!
Just made it. Very prepared and baked, followed the instruction. Thought not sufficient seasoning, added Provencal mix still not enough....
What weight livers, giblets are you using please?
Lovely.
Yummy thank you 🙏
Dang! That looks fucking awesome.
what can I use in place of eggs if someone cannot eat eggs?
I've tried listening again and again... you season it with a little.... flordicel? I cannot make out what that is. Fantastic video, thank you...
Fleur de Sel. It's a French sea salt.
How much would a plate of pate' like this cost, for example wherever you are working as a chef?
I do use "normal salt." Thanks for your feed-back though.
Nice.
Sir Burton...i have the honour to hunt...
Do you have a nice pate recipe for game pate?
(Wild boar , deer and roebuck meat and-liver...also duck and dove meat)
I would recommend the same formulation I used in this video. I would also check out my friend Hank Shaw at Honest-Food.net who specializes in cooking wild game. Lots of great recipes and ideas over there. All the best!
@@JacobBurton thank you so much for your replie 😊😊
Bless you
Now I know what pate is.... Cool
Is that all there is to it?
how much giblets do you use in grams please ?
2100 grams.
Dude, how many eggs in total? I don't know how many batches you did there.
it helps to be able to pronounce giblets
Great video, always wanted to know how to make duck pate. To add orange into the pate would you recommend fresh oranges or orange juice in the blender?
Mad Dire I would recommend squeezed orange juice and a little bit of orange zest. Be careful blending the orange. The white pith can be come very bitter.
thanks, will give that a try
i cooked it without Nitrite....for safe ;-)
Wow ways different French style
Not sure if I can get duck, could I make this with chicken livers?
Yes. Chicken livers and giblets make excellent pate as well.
@@JacobBurton Thank you!
Pretty sure no one accepted this challenge. Thanks chef.
350 deg F, and using plastic wrap?
Can we do it with chicken liver?
Absolutely.
The _G_ in giblets is pronounced as a _J_
Pate it's the best
canola is a gmo -- what other oil can be used?
+1Serval Any neutral flavored cooking oil will work. Also, clarified butter or ghee is a great option as well.
thank you.
+1Serval I'll trust you to go back in time and figure out just when and where you figured out that GMO's were Bad, or at least Politically incorrect.
id use all butter from the beginning..or duck fat
even pig lard .. who really cares
Why not sear the livers off and cook the shallots off in the fond and deglaze?
Can i keep pate in the freezer?
Technically yes, BUT, as the water in the pate freezes, it will expand and form small ice crystals. When these crystals melt, you will lose some moisture, and notice that the pate isn't very smooth anymore.
@@JacobBurton thank you for the answer....better not save it in the freezer 😊
What is "Foie"? Some sort of butter?
It's liver from a fat goose.
Thanks. I assume, a poor force-fed animal, right?
And can I substitute that with a mix of butter and regular liver blend together to a cream?
Usually force-fed yes, though some farms strive to be kind of ethical, the kind of being important there.And while I'm not overly qualified to speak on this, that seems like a reasonable substitute, not really sure whether the foie is necessary to be honest.
Thanks a lot for your answer, well-appreciated. Okay, here is another problem I encountered: my foil can manage only 100°C (no other foil available here in Jamaica), therefore I bake it at 100°C for a longer time, maybe 2 hours or so. But I also see the top gettign some cracks (the supermarket did not have aluminum foil).
replace nitrite with rosemary extract
Brilliant. Inspirational video. Your pronunciation of 'giblets' triggered me, though. Should have a soft 'g'.
Just like GIF
No wine?
Don't put sugar on your onions, just cook em on lower heat for longer... the caramelization does NOT need help, it needs time.
pastiet 4 life
Heads up dude. First; I love the recipe. Epic. Can I try other flavours such as chili oil etc or is this one of those "mess with the recipe at your peril" type of things, you know, like... soufflé? Oh,,,, sorry to be "That guy!" but... who taught you to pronounce giblets? You need to find them and slap them... HARD!. It's pronounced jiblets. The gi is pronounced the same way as the Ji in Jim. Seriously, Google "how to pronounce giblets" It's the same in the States as the UK. I thought at first it was one of those things like "aluminium, tomato or grey, but... nope.
Again, in closing; Nice work. Thank you.
+freenarative Yeah, I know, I'm a mumble mouth zilch. I was given a lesson by quite a few people on how to say giblets after this video was posted. And yes, please feel free to tweak the recipe. As long as you keep the giblet and cream base ratios the same, you can add or subtract any flavors you like. I actually encourage it. Thanks for the comment!
I'm sure you pronounce some words differently. g_guh_ gun. g_geh_gin. tomato tomatto
Daniel Garcia I do say some things differently. We all do to a degree and that's fine. That's why I say "I thought it was one of those things" implying an Americanism. But, nope. In the states it's pronounced the same.
It would be like me saying "The United States of a mirkin" It's just incorrect. BUT if this is what someone taught me... how am I to know unless someone helpfully tells me?
Plastic wrap in the oven? I had no idea you could do that!
I believe because he's got the tinfoil over it, and the terrine pan in a larger pan full of water, that's what makes it possible. Otherwise the plastic might melt or scorch due to the heat.
You can even fry the glad wrap if it's thick enough. I won't melt and mix in oil. it can take the heat if used properly
this is how we make chicken liver terrine at work.
How did people make pat'e before food blenders,foil,clingfilm were invented?
just choping meat on the woodern board
It wasnt that smooth but passing it through a mesh and wrapping in cheese cloth seems to be the best way.
looks really good...but like a lot of work, lol
why did you put sodium nitrit in your pate?
It gives it the rosy color, cured "hammy" flavor, and allows you to store it in your fridge for up to 3 months.
Jacob Burton Does the nitrite you use has concentration of 100% or is it the cure #1 (arround 6% nitrite).
For fresh sausages, 2% of the total mass goes for the cure #1, for 2% of pure nitrite would be a massive amount, as long as I know!
Please let me know about the concentration of the nitrite you use!!
PS: loved your video, I'm gathering material for a couple of months only for this recipe! Best regards!
4:30 he used 0.2% nitrite.
0.002xmass of giblets
You lost me on the Nitrates. ):
Hi Lana. The nitrates is what is known as curing salt. That's what keep that pink color in roast beef, pastrami and bacon. In naturally produced hams (such as Jamon iberico and prosciutto) the nitrates are produced by microorganisms. But here it is done for the looks and safety, as it extends the shelf life of the pate.
I cannot eat anything with nitrates. I am severely allergic to them. I cure the salt /brown sugar method and use spices. I see a lot of people going back to curing that way. I don't like the chemicals that are pure poison . Cheers.
Sorry to hear that. You can still make this without the nitrates. But you should eat it within 5 days.
True ,and to get that pink colour , i just add Sumac and some food colouring that's natural like a beet powder in small amount.
Christian Mercado Do you ever do make sausages or franks? I wanted to know the ratio of fat to pork or beef . I don't want mine to come out dry. Maybe you can help by telling me. I bought some pork belly for the fat part, but don't want it dry. L_
Pashtet
First, catch a duck
im not really a fan of duck could i substitute a woman's giblets instead ?
SAUCE:
280 g onion
280 g shallot
30g of ginger (I will use garlic here)
Some salt
Some sugar
310g of foie gras
113g of butter
Sautee all above on high heat
Then add in 1000g of heavy cream. Simmer on high heat for approx 4mins
Then puree when it is hot (this will spoil my food processor plastic so 15mins to cool down here before blending)
LIVER:
2100g of duck liver, brine in 5% salt water over night, rinse well, dry well
Puree raw livers in 2 batches:
Puree for 30 seconds
Pour in half of the hot sauce above, 2 eggs and puree further till very smooth
Filter well the puree
Add salt and pepper in the puree
In tray, bake steam in oven for 1.5 hour at 350 F
Duck innards?!
Yep...they're delicious.
Eww
Schelich Star E.w.w.? Epicurean wonder of wonders? Yes, it is!
+Schelich Star Why are you even watching this?
I'm going to go through the effort of making my own Duck Pate- and then add sodium nitrite? not me, thanks but no thanks