How To Make Duck Pate 

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.

Not sure if you still post but I loved the video.

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.)

Thanks! Sorry for the flashbacks! ;-)

Yes

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.

Research preserving with fat, ideally duck fat but others can be used.

It will be chopped liver

Fleur de Sel. It's a French sea salt.

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.

Yes. Chicken livers and giblets make excellent pate as well.

@@JacobBurton Thank you!

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.

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!

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

2100 grams.

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 😊

Absolutely.

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

+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

Just like GIF

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).

+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?

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

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

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_

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.