Recipe of the week - Smoked Duck Pate

September 15, 2015 by Joanna Harrison

Recipe of the week - Smoked Duck Pate

The Ingredients

• 3 tablespoons olive oil
• 2 large onions finely chopped
• 3 cloves of garlic, finely chopped
• 200g duck breast, without skin
• 300g smoked streaky bacon
• 300g pork shoulder
• 1 teaspoon green peppercorns
• 100ml marsala wine
• zest of half an orange
• 200g smoked duck breast
• salt and pepper to season

The Method

1. Preheat the oven to 180c or 160c fan
2. Heat the oil in a frying pan over a medium heat and add the onion, cook until the onion is translucent, add the garlic and cook with the onion until the the onion has softened completely but do not let it brown.
3. Finely chop the duck breast, streaky bacon and pork shoulder and place it all in a large bowl, add the marsala, green peppercorns, orange zest and mix everything together well.
4. Using a loaf tin, place one third of the mixture in the base, place half the smoked duck in a layer on top of this
5. Place the second third of the mixture on top of the smoked duck breast
6. Layer with the remainder of the smoked duck breast and finally top with the remainder of the meat mixture. Press down firmly
7. Place on a baking tray, cover with foil and bake for 2 hours
8. Remove from the oven, allow to cool. recover with foil directly onto the pate with plenty overlapping the edges.  Weigh down with tins and place in the fridge overnight
9. Remove the tins, foil and serve in 1cm /1/2 inch thick slices