Duck and Serrano Ham Pâté
This delightful pâté recipe hails from the renowned Ritz Hotel in Madrid, a century-old institution known for its culinary excellence. The fusion of duck and Serrano ham in this pâté creates a symphony of flavors that’s nothing short of exceptional.
Equipment
Ingredients
PREPARATION TIME: 3 DAYS MINIMUM / MAKES 10-12 SERVINGS
- ½ pound of chicken livers finely chopped
- 1 duck liver finely chopped
- 3.5 pounds of duck deboned, skinned, fat removed, and cut into pieces
- ¾ pound of lean boneless pork loin or shoulder
- ¼ pound of pork fat
- 2 large eggs
- 2 tablespoons of kosher or sea salt
- 2 tablespoons of freshly ground black pepper
- 1.5 teaspoons of finely chopped fresh thyme or 3/4 teaspoon of dried thyme
- ½ cup of dry sherry such as Fino
- ¼ cup of brandy
- 2 large garlic cloves finely chopped
- 2 tablespoons of finely chopped fresh flat-leaf parsley
- ⅓ cup of small cubes 1/4 inch Serrano ham or prosciutto (not overly salty), approximately 2 ounces
- Thin slices of pork fatback or bacon
- 4 bay leaves
Instructions
- In a food processor, combine the chicken livers, duck liver, duck, pork, and pork fat.
- Pulse until you achieve a medium, slightly chunky consistency.
- Gradually mix in the eggs, salt, pepper, thyme, sherry, brandy, garlic, and parsley with brief pulses.
- Stir in the Serrano ham.
- Boil a pot of water over high heat, then remove it from the heat.
- Meanwhile, preheat the oven to 350°F.
- Line a 9¼ x 5¼-inch loaf pan with strips of fatback, allowing them to extend over the sides.
- Pour in the pâté mixture, place the bay leaves in a row down the center, and fold the fatback strips over the top to cover the pâté completely.
- If needed, add more fatback strips.
- Seal the surface and the pan rim securely with foil.
- Set the loaf pan within a larger roasting pan and gently pour approximately 1 inch of the previously boiled water into the roasting pan.
- Bake for 2 hours or until the pâté sets.
- Remove the loaf pan from the water bath, loosen the foil, and discard any excess fat.
- Place a heavy object on top of the foil-covered pâté (a foil-wrapped brick is perfect) and allow it to cool.
- Remove the weight, cover, and refrigerate for a minimum of 3 days.
- Before serving, bring it to room temperature.
- Remove the bay leaves and serve this exquisite pâté.
