Julia Child’s Duck Pate (Catherine & George)

Julia Child’s Duck Pate Baked in Its Own Skin
From The Way to Cook by Julia Child
See the cookbook for explicit directions and quantities

Bone a duck, then remove as much meat as possible from the skin, without cutting, tearing, or breaking through the skin. Reserve the liver, gizzard, and heart.

Cut the duck breast into strips and marinate in Cognac, salt, pepper, allspice, and thyme. Cut the liver into strips and set aside.

Grind the remainder of the duck meat with the gizzard and heart (NOT the liver).

Grind one pound of pork shoulder.

Mix the ground duck and pork, add salt, pepper, allspice, pureed garlic, and thyme and marinating liquid from the breast.

Oil an 8-cup terrine (such as a bread pan) and lay the duck skin in it, whole (breast) side down, with excess skin lying over the sides.

Take 1/3 of the ground meat mixture and pat into the bottom of the pan. Lay half of the duck breast strips on top, alternating with half the liver strips. Spread shelled pistachios in two separate parallel lines the length of the terrine.

Put another third of the ground meat on top, layer again with the duck breast, liver, and pistachios, and place the last third of the ground meat on top.

Fold the duck skin over the meat, covering as thoroughly as possible.

Place in a bain-marie and bake at 350 degrees for 1-1/2 to 2 hours.

Let cool; cover with a weight such as the same size pan with canned vegetables inside, and refrigerate.

Unmold the pate and make an aspic with gelatin and the pan juices, brush over the pate and decorate with parsley, bits of carrot, etc. Serve with sliced French bread and cornichons.

Served with sliced French bread, honey-dijon mustard and coarse German-style mustard, cornichons, and fresh radishes