Flavors of PicardyPreheat the oven to 180° C (350° F)
Preparation time: 25 minutes
Refrigeration time: 24+2 hours
Cooking time: 1 hour

The recipe for Amiens duck pâté was created in 1643. It's traditionally made with a whole duck, stuffed and cooked in the oven in a pastry crust. Today, French cooks prefer to use deboned duck for their pâté en croûte.

Preparing the pastry

1. 24 hours before making the pâté, prepare the pastry with 2 liters (8 cups) sifted flour; in a well in the center place 500 g (18 oz.) butter, some salt and a glass of water.
2. Mix together gradually, working until the dough is smooth and firm; wrap in a damp cloth. 

Filling

1. Debone a whole duck.
2. Cut the duck meat into pieces, as well as the pork fat, rabbit loin and liver. You could also put these ingredients through a grinder, using the medium disc.
3. Put the filling into a bowl; add the peeled truffles that have been sautéed in butter and the diced foie gras. Season with salt (12 g / kilogram or 1 tsp. per lb.); season with pepper and mix thoroughly by hand.
4. Flambé a small glass of eau-de-vie, add the meat jus and cool. Combine with a big spoonful of mushroom duxelles and 2 whole eggs. Mix into the filling.

Finishing

1. Divide the pastry into 2 unequal parts (2/3 + 1/3); roll out.
2. Place the larger piece of dough in a terrine; cover with the filling (the stuffed cooled duck).
3. Cover with the smaller piece of dough. Form a vent in the top by inserting a rolled up piece of aluminum foil so that the steam can escape during cooking. Seal the 2 layers of dough together firmly. Decorate with dough cut-outs. 
4. Cook in a moderate oven for about 1 hour. Allow to cool. 
5. Pour some aspic through the vent; refrigerate. 

Professional finishing method

1. Roll out the dough.
2. Place the dough in a rectangular terrine allowing the excess to hang over the sides; add the filling.
3. Fold the edges over the top without sealing them; they will open up when baked. 
4. Cook in a moderate oven for about 1 hour. Allow to cool.
5. Pour in the aspic; this method requires more aspic so that you end up with a good layer on top; refrigerate.