Christmas recipe: Pâté en croûte, stuffing duck and foie gras, pistachios and dried apricots

 Discover our superb recipe for pâté en croûte, duck stuffing and foie gras, pistachios and dried apricots. A festive starter that will amaze all your guests! To facilitate the demoulding of the pâté en croûte, preferably use a hinged mold.

INGREDIENTS: For 15 people

Utensils

The rectangular mold of 8 x 30 cm

Ingredients

For the dough:

400 g Flour

225 g Butter

1 Whole egg 1 yolk for gilding

80 g Water

Salt

For the stuffing:

500 g Duck needles

300 g Pork stuffing

300 g Raw duck foie gras

1 Egg

40 g Unsalted pistachios

5 Dried apricots

2 tsp Blend of 5 spices

10 cl Cognac

7 g Salt

2 g Pepper

For pickles:

1 Yellow onion

5 Small beets in 4 (or 8 depending on their size)

40 cl Water

25 cl Apple cider vinegar

125 g Sugar

1 tsp Anise seed

Pepper

Realization

1. The day before, start this recipe for pâté en croûte by preparing the dough and marinating the meats. In the bowl of a robot, mix all the ingredients of the dough, except the egg yolk for gilding.
2. Spread the dough coarsely, film it and reserve it in the cool.
3. Chop the duck with a knife and then mix with the pork stuffing. Add the salt, cognac, spices, and pepper. Mix, cover, and reserve in the refrigerator for 24 hours.
4. The day before spread the dough on a thickness of about 5 mm, reserve a quarter for the lid. Line with baking paper and butter the mold. Cut a rectangle of dough so as to line the entire width of the mold by going up to the edges. Place this rectangle in the mold and line the walls with dough over the entire height, letting the surplus protrude on each side. Then detail two pieces to line both ends of the mold. Make them a little larger than the part to be filled so that they can be soldered to the dough already in the mold. You can slightly moisten the dough so that it adheres better. Keep the falls for decoration.
5. Preheat the oven to 220°C.  Take the meat out of the refrigerator, add the egg, pistachios, and apricots cut into pieces, knead. Cut the foie gras into 1.5 cm slices, salt, and pepper.
6. Squeeze half of the stuffing into the mold, cover slices of foie gras all over the surface, and then the rest of the stuffing, tamp well. Fold the edges over the stuffing, brush with egg yolk. Spread the dough reserved for the lid, cut a rectangle the size of the mold. Cover the pate and carefully weld the edges. Make three holes on the lid and make fireplaces with parchment paper. Make shapes with a knife or the rest of the dough to decorate and then brush with egg yolk.
7. Bake for 15 min, then lower the temperature to 180 ° C and continue cooking for 45 min. Let the pâté cool before unmolding it and then refrigerate it for 24 hours.
8. On the same day, take out the pâté 30 minutes before tasting it or put it in the oven for a few minutes to serve it warm. Accompany it with pickles of small beets and onions.