What to do with extra duck confit?

The finished pate ready to serve.

Recently at Cafe Presse, we served a country-style pate made with pork and duck confit as a daily special.  As is often the case, the inspiration for this pate came from the fact that we had too much of something in the house and had to come up with an idea to make use of it (the other possibility is that there is great product in the market to use, but this is less common in the middle of the winter).  In this case, we had extra duck confit.  You see, usually for the duck confit leg we serve on a green lentil ragout (on the Cafe Presse menu it is listed as “Ragout of green lentils, kale, roasted winter squash and a garlic brown butter cream, topped with at crispy duck confit leg”) with roasted butternut squash and kale, we us a Muscovy duck leg, which is a smaller duck leg the perfect size for one serving.  However, for a couple of weeks recently, our supply of Muscovy legs ran short and instead we used moulard legs, which come from a much larger duck.  These are so large that just the drumstick is a full meal, so we needed an idea to use the thigh meat.  Hence the idea for a pork pate with pieces of duck confit folded in.

Here are some photos of the pate-making process.

The raw material for a pate: pork shoulder, pork fat and chicken livers.

Grinding the meat, using a small die for the pork fat and shoulder and a larger die for the chicken livers. Note that in this photo, the mixture also has milk and eggs added.

With the pans lined with caul fat, the ground pate mixture is ladled in.

 

For the final assembly, the top of the pate is covered with another sheet of caul fat, then tucked in all around.

 

The pates are baked uncovered in a water bath in a medium oven.Internal temperature is used to determine when the pates are done cooking.

 

The pates are weighted and left to cool overnight in the walk-in refrigerator.

 

Another shot of the finished pate. Note the coarsely ground texture typical of country-style pates.

We served this pate with an apple-thyme-black currant compote, grain mustard and cornichons.  Making pate at home is a bit on the ambitious side but certainly not impossible.  I will be posting a recipe for this pate soon.

 

 

 

 

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