Duck Pâté en Croûte | Saveur

Name: Duck Pâté en Croûte | Saveur
Ingredients: 3 1 ⁄ 2 cups all purpose flour; 3 tbsp. kosher salt; 2 sticks chilled unsalted butter, cut into 1/2-inch cubes; 5 egg yolks plus 1 large egg, lightly beaten; 2 tsp. finely chopped thyme; 1 ⁄ 2 tsp. anise seeds; 1 dried porcini mushroom; 1 tsp. freshly ground black pepper; 1 ⁄ 2 tsp. fennel pollen; 1 ⁄ 4 tsp. insta cure (No. 1) pickling salt; 14 oz. skinless duck breast meat, cut into 1-inch pieces; 8 oz. boneless, skinless chicken thighs, cut into 1-inch pieces; 5 oz. chicken livers, cut into 1-inch pieces; 1 tbsp. olive oil; 1 ⁄ 2 medium yellow onion, minced; 2 king trumpet mushrooms (3 oz.) quartered lengthwise and thinly sliced crosswise; 1 1 ⁄ 2 tbsp. unflavored powdered gelatin; 2 cups chicken stock; mostarda, for serving

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Pâté is a labor of love, but it's worth every step, especially when you bake it in flaky homemade pastry dough and top it with a flavorful gelée.

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Ingredients

3 1⁄2 cups all purpose flour
3 tbsp. kosher salt
2 sticks chilled unsalted butter, cut into 1/2-inch cubes
5 egg yolks plus 1 large egg, lightly beaten
2 tsp. finely chopped thyme
1⁄2 tsp. anise seeds
1 dried porcini mushroom
1 tsp. freshly ground black pepper
1⁄2 tsp. fennel pollen
1⁄4 tsp. insta cure (No. 1) pickling salt
14 oz. skinless duck breast meat, cut into 1-inch pieces
8 oz. boneless, skinless chicken thighs, cut into 1-inch pieces
5 oz. chicken livers, cut into 1-inch pieces
1 tbsp. olive oil
1⁄2 medium yellow onion, minced
2 king trumpet mushrooms (3 oz.) quartered lengthwise and thinly sliced crosswise
1 1⁄2 tbsp. unflavored powdered gelatin
2 cups chicken stock
mostarda, for serving