This duck pate recipe has been a seasonal hit for over 30 years!
*2 Shitake Mushrooms (these are dried, in the Chinese section or can use fresh)
2 Shallots or 4-5 green onions, chopped
1 stick butter (or margarine)
breast meat from 2 large ducks or 4 Teal
1/8 tsp cayenne
1/2 tsp each salt and ground pepper
1/4 tsp ground allspice
pinch of mace and powdered thyme
1/4 cup Cognac or brandy
1 pkg Boursin Herb cheese or homemade (recipe below)
Rehydrate dried mushrooms in a dish of hot water until soft, or saute fresh ones later with shallots. Make sure breasts are clean and free of any bloodshot areas and BB’s. Saute shallots in 6 Tbsp butter, add breasts, seasonings and remaining butter. Saute 4 minutes, turning once halfway through. Pour in brandy and flame over heat. When flame dies turn off heat. You want the duck pink inside, so you might have to adjust a little less time for Teal. Remove and transfer to processor and puree. Add herb cheese and blend well. ( I usually make the Boursin while the duck cools a little then add it and puree all together) If you wish you can add another splash of brandy. Pack in a container or crock that has been buttered on sides and bottom and coated with Lemon-Pepper sprinkle. After packing cover the top with Lemon-Pepper. Seal and chill. It is better to make a day ahead so the flavors have time to blend. Serve with crackers or apple slices. Will keep for 2 weeks.
*squeeze out water and cut out hard stem of Shitake, then saute with shallots.
For Christmas I like to line the edge of the bowl with sliced limes and a border of dried cranberries.
8 oz cream cheese
1/2 stick butter (or margarine)
1/2 tsp Spice Islands Beau Monde
2 cloves garlic, minced
1/4 tsp Fine Herbs
1 tsp dried parsley
1 tsp water
1 tsp red wine vinegar
1/4 tsp Worchestershire
Beat cheese and butter until smooth in processor. Add seasonings. Pack into crock and chill, or add to duck pate. This is also good by itself with crackers.
Rita Schimpff, Heritage Game Mounts