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Foie Gras Pâté en Croûte with Christmas Beer Recipe
 
 
Foie Gras Pâté en Croûte with Christmas Beer
Antoine Westermann, Paris, France
Antoine Westermann, Paris, France
Flavors of Alsace
Total time: more than 2 hours

Preheat the oven to 180°C / 350°F
Prep. time: 1 hour
Resting time: 1 hour
Marinating time: 24 hours
Cooking time: 1 hour
Chilling time: 8 hours + setting time for the aspic

 
Difficulty: Difficult
Chef's Note

Save time by buying prepared dough from a bakery.

Ingredients
For 1 pâté (15 servings)

Forcemeat
- 200 g (7 oz.) pork belly
- 200 g (7 oz.) chicken breast
- 100 g (3 1/2 oz.) pigeon liver
- 100 g (3 1/2 oz.) fatty bacon
- 30 g (1 oz.) chopped shallot
- 5 chopped juniper berries
- 3 liters (12 cups) Christmas Beer
- 100 ml (6 tbsp.) light cream
- 18 g (3 1/2 tsp.) salt

Layers of meat
- 200 g (7 oz.) pork loin
- 340 g (11 oz.) duck breast
- 200 g (7 oz.) chicken breast
- 400 g (14 oz.) duck foie gras
- 25 g/kg (1/2 oz. per lb.) spiced salt
- 30 g (1 oz.) chopped shallot

Pâté dough
- 800 g (1 lb. 12 oz.) butter
- 1 kg (2 1/4 lb.) flour
- 110 g (4 oz.) egg whites
- 250 g (1 cup) water
- 20 g (4 tsp.) salt

For the turns
- 550 g (1 1/4 lb.) butter

Aspic
- Blade of beef
- 2 burned onions
- 2 carrots
- 1 stalk of celery
- 1 bouquet garni (parsley, thyme, bay leaf)
- 1 clove
- 10 sheets of gelatin
- 1 tbsp. wine vinegar
- 1 tbsp. salt
- 1 tbsp. pepper
Method

Preparing the dough 

  1. By hand, mix the flour and softened butter (about 5 minutes.) Add the salt, egg whites and water and mix again until the dough is smooth and elastic. Let rest 1 hour. 
  2. For the "turns": roll out the dough, cover with half the butter, fold up like a letter and roll out again. Cover with the remaining butter and repeat. 
  3. Roll the pastry out to a thickness of 4 mm and line a pâté mold. 

For the forcemeat

  1. Cut the meat into cubes and marinate for 24 hours with the beer and chopped shallots. 
  2. Drain and put everything through a grinder. Correct the seasoning and add the cream. 

Layers of meat 

  1. Cut the pork into 7 mm slices. 
  2. Marinate the foie gras (in 1 cm slices) for 24 hours with the chopped shallots and spiced salt. 
  3. Remove the fat from the duck breast and halve it. Leave the chicken breast whole. 

Assembly and finishing 

  1. Alternate layers of meat and forcemeat.  
  2. Bake in a 180° C (350 ° F) oven for 1 hour; cover with foil for the last half hour. 
  3. Refrigerate the pâté for 8 hours then pour in the aspic. Refrigerate, then pour in more aspic. 

..........
Photo and collaboration: VFC and Brasseurs de France.

Sommelier

Serve with a glass of Christmas beer

 
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