Poultry Pate

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Poultry Pate
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Health Score:
6,5 / 10
Difficulty:
advanced
Difficulty
Preparation:
2 h. 45 min.
Preparation

Ingredients

for
1
Also
1 egg white (For brushing)
Pastry flour (for the pan)
butter (for the pan)
1 Pie pan
For the sauce
1 jar Apricot jam
3 tablespoons Mustard
1 tablespoon Worcestershire sauce
salt
peppers
For the dough
400 grams Pastry flour
200 grams cold butter
1 pinch salt
1 egg
1 egg yolk
For the filling
1 duck leg about 200 grams without skin (approximately 7 ounces)
350 grams turkey breasts
200 grams smoked turkey breasts (in thick slices)
250 milliliters chicken stock
1 teaspoon clarified butter
100 grams dried Apricot
50 milliliters Orange juice
125 grams white bread (crust)
200 grams Whipped cream
2 tablespoons scallions
50 grams Pistachio
1 tablespoon green peppers (in brine)
1 teaspoon lemon juice

Preparation steps

1.

For the dough: Mix the flour with the salt on a work surface and make a well in the middle. Cut the cold butter into small pieces to distribute around the flour. Break the egg into the middle well. Chop with a knife to combine all ingredients, then quickly knead with your hands into a dough.

2.

Form into a ball, wrap in plastic wrap and refrigerate 30 minutes.

3.

For the filling: Coarsely dice the apricots and soak in orange juice.

4.

Season the duck breast with salt and pepper and fry briefly on both sides in hot butter. Remove and set aside.

5.

Cut the turkey breast. Heat the chicken stock and cook the turkey in it for a few minutes. Remove the meat and allow both the meat and stock to cool.

6.

Soak the white bread in heavy cream. Set aside 1/4 of the smoked turkey and cut the remainder into thin strips.

7.

Put the cooked turkey breast with the set-aside smoked turkey and soaked bread through the fine disc of a meat grinder. Mix the smoked turkey, soaked apricots, pistachios and green pepper with the ground mixture. Season with salt, pepper, chive and lemon juice.

8.

Butter the pan and sprinkle with flour.

9.

Roll out the dough on a floured surface to about 0.5 cm thick (approximately 1/5 inch). Line the pan with the dough and cut off the excess to use for a top covering.

10.

Put half the prepared filling in the pan, then the duck breast and the rest of the filling. Smooth.

11.

Roll out the dough for the top covering and cut out two small holes. Put it on the pie and brush it with egg white.

12.

Bake in a preheated oven at 180°C (approximately 350°F) on lower rack for about 1 hour and 15 minutes.

13.

Removing and let rest for 20 minutes. It can be served warm or cold.

14.

For the sauce: Puree the apricot jam, mustard and Worcestershire sauce and season with salt and pepper.

15.

Cut the pâté and serve with sauce.

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