Duck Wellington With Truffle Armagnac Sauce Recipes
DUCK LIVER PâTé
This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast - it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.
Provided by Jacques Pépin
Categories Condiment/Spread Duck Cognac/Armagnac Fall
Yield Makes 1/2 cup, enough for about 16 toasts
Number Of Ingredients 9
Steps:
- 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
- 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
- 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
- 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.
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- In the same pan over medium-high heat, add 1 tablespoon truffle butter, garlic and shallot. Sauté until slightly translucent then add mushrooms. Continue to cook for about 3 minutes then add the thyme leaves.
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- Lay the puff pastry on a sheet of parchment and place the cooled duck breast on one half. Cover with the mushroom/foie gras mixture. If using mousse, spread a layer on the duck before adding the mushroom mixture.
- Fold one half of the pastry over the other and secure by wetting one side and pressing edges together firmly. Use a pastry wheel or knife to clean up the edges.
- Remove the Wellington from the fridge and brush the egg and milk mixture all over the pastry. Place on the pre-heated pan.
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