Duck and olive pâté en croûte recipe
Every week, play at being a restaurant chef with our Toquéras: simple, seasonal recipes filmed by our favorite chefs. Today, tackle one of the cornerstones of French gastronomy: pâté en croûte! And not just any pâté en croûte: the one from the famous Maison Verot, who make it here with duck breast and black olives.
Using a knife, remove the skin from the pork belly and any bones, taking care to keep the fat intact, then chop it into small cubes of about 7 mm.
Chop half of the olives into similarly sized cubes, then remove the skin from the duck breast and cut it into approximately 1.5 cm cubes. Blend the other half of the olives to obtain a texture similar to a velvety soup.
Place the breast in a bowl (or the bowl of a food processor), add the salt and pepper, then mix by hand (or with the food processor on low speed). Pour in 1 egg and the cream, then mix again until the stuffing is smooth. Add the duck, the chopped olives, and the chopped olives. Mix vigorously by hand or with the food processor on low speed for 5 minutes, then refrigerate.
Beat the remaining 2 eggs in a bowl and then place it in the fridge.
Roll out the dough to 3 mm thick, cut it into pieces and line a mold. Add the contents of the bowl, close the pastry en croûte and then make 1 or 2 round holes in the lid.
Place the mold in a cold oven. Bake at 180°C (350°F) (convection setting) for 1 hour and 10 minutes, or test with a thermometer and remove the pâté en croûte from the oven when the internal temperature reaches 64°C (147°F). Let it rest for 30 minutes at room temperature, then overnight in the refrigerator. The next day, pour over the aspic and refrigerate for at least 1 hour before serving.
