Pate with duck, duck skin and various vegetables - wilfriedscooking

Name: Pate with duck, duck skin and various vegetables - wilfriedscooking
Ingredients: 14 oz (400g) pork meat from the collar; 10.6 oz (300g) pork liver; 14 oz (400g) duck meat ((legs, back, breast)); 7 oz (200g) additional fatty duck skin; 1 skinned breast kept for the pate; (the other one (not skinned) can be used for making a separate dish); 1.8 oz (50g) butter; 2.7 oz (75g) sliced bacon and more for the terrine covering if so desired (can be smoked); 4.2 oz (120g) half brown onion, finely sliced or shallots; 4.6 oz (130g) roughly cut carrots; 3 roughly cut garlic cloves; 1 bunch of parsley stems; 4 twigs of rosemary ((may be substituted for dried)); 4 twigs of thyme ((may be substituted for dried)); 5 bay leaves; 1 1/2 tsp freshly ground mixture of equal parts of cinnamon, nutmeg, clove and star anise; 1 tbsp (0.6 oz or 17g) salt; 1/2 tsp freshly ground black pepper; 1/4 cup (60ml) port wine or madeira; 1/4 cup (60ml) Cognac, Armagnac, brandy or Shaoxingjiu (rice wine from Shaoxing in Zhejiang province in China); 1 egg; 1.8 oz (50g) breadcrumbs; 2 oz (60g) walnuts or pistachio nuts (optional); 5.3 oz (150g) pork fatback may replace the duck skin in the minced meat mixture; bacon may replace the duck skin for covering the terrine

www.wilfriedscooking.com

Pate with duck, liver, pork collar meat, pork fat back with freshly ground spices and freshly cut vegetables, self minced and cooked

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Ingredients

14 oz (400g) pork meat from the collar
10.6 oz (300g) pork liver
14 oz (400g) duck meat ((legs, back, breast))
7 oz (200g) additional fatty duck skin
1 skinned breast kept for the pate; (the other one (not skinned) can be used for making a separate dish)
1.8 oz (50g) butter
2.7 oz (75g) sliced bacon and more for the terrine covering if so desired (can be smoked)
4.2 oz (120g) half brown onion, finely sliced or shallots
4.6 oz (130g) roughly cut carrots
3 roughly cut garlic cloves
1 bunch of parsley stems
4 twigs of rosemary ((may be substituted for dried))
4 twigs of thyme ((may be substituted for dried))
5 bay leaves
1 1/2 tsp freshly ground mixture of equal parts of cinnamon, nutmeg, clove and star anise
1 tbsp (0.6 oz or 17g) salt
1/2 tsp freshly ground black pepper
1/4 cup (60ml) port wine or madeira
1/4 cup (60ml) Cognac, Armagnac, brandy or Shaoxingjiu (rice wine from Shaoxing in Zhejiang province in China)
1 egg
1.8 oz (50g) breadcrumbs
2 oz (60g) walnuts or pistachio nuts (optional)
5.3 oz (150g) pork fatback may replace the duck skin in the minced meat mixture
bacon may replace the duck skin for covering the terrine