Head of Brasserie Baroche in Paris and Charcutier at Maison Baroche fine grocery & caterer
Ingredients
Highlights:
1 kg duck magret
1.5 kg of guinea fowl net
1.5 kg of chicken fillet
Seasoning per kilo
16 g salt
16 g nitrite salt for duck only
2 g pepper
1 g of sugar
1 g of nutmeg
20 g porto
Fine stuffing
1 kg of chicken fillet
1 kg of cream 18%
40 g porto
34 g of fine salt
4 g pepper
2 g of nutmeg
100 g of egg white
120 g candied onions
100 g of roasted poultry skin
200 g of reduced poultry juice
500 g of poultry liver
250 g of pistachios
300 g figs
1 kg of foie gras cooked in frozen cubes
Pasta, crusted
4, 2 kg of flour type 55
2400 g butter
Make the sanding and add the mixture:
660 g water
90 g salt
90 g sugar
6 g pepper
Then last add 9 whole eggs.
Put the meat in salt for 24 hours.
Make a poultry juice with trimmings and ice them down.
Fry the poultry skins and mix them.
Make a pâté paste and cook it white in a 40 min frame at 140 °C.
Make the fine stuffing with the robot-cut, then add the meat ice, the skin powder of the poultry, the poultry livers mixed with the candied onions until you get a well homogeneous blend.
Add poultry highlights, pistachios, figs and at the last moment frozen foie gras cubes to the drummer.
Place in your pre-cooked dough bottom, add a low to close the crusted dough, brown 3 times.
Cook 20 min at 220 °C, then lower the temperature to 180 °C to a core temperature of 55 °C.