Ingredients
- 500 g Duck foie gras half cooked
- 1 Bread of Lodève of bakery or failing, another large bread with a crunchy crust.
- For the stuffing:
- 100 g Cooked pig’s foot, boneless and cubed
- 350 g Minced Pig Spine
- 150 g Minced fat bacon
- 150 g Diced poultry liver
- 2 Eggs
- 125 g Milk
- 250 g Finely sliced onions
- 25 g Fresh garlic
- 1 chopped bay leaf
- 1 pinch chopped thyme
- 1 pinch Nutmeg
- 1/4 boot Finely chopped flat parsley
- 30 g Brown Armagnac
- 50 g Dry white wine
- 1/2 Gelatin sheet
- 20 g Fine salt
- 3 g ground pepper
- 1,5 g Espelette pepper
- For the fig jelly:
- 250 g Figs
- 4 sheets Gelatin
- 25 g Sherry
- 1 Espelette pepper
- 20 g Armagnac
- 1 cl Balsamic vinegar
- 1 Maggi cube
- 1 pinch Salt
- 1 pinch Pepper
Preparation Method
1. Start this bread-crusted pâté recipe by preparing the stuffing. Soak the gelatin in a bowl of cold water. Remove the fat from the duck foie gras. In a pot, add the onions and garlic to the fat. Add the pig’s feet and the dried gelatin, mix, and then cool.
2. In a salad bowl, combine all the other ingredients and the cooled onion compote, making sure that all the stuffing is seasoned evenly.
3. Preheat the oven to 160°C.
4. Cut the top of the bread 3/4 high, and keep this “hat”.
5. Dig the bread to remove the crumb leaving 1 cm on the bottom and sides.
6. Place half of the stuffing on the bottom and smooth. Cover evenly with the medium-cooked foie gras cut to 2 cm thick.
7. Cover with the other half of the stuffing until you reach the level of the bread.
8. Wrap the bread in aluminum foil, bake for 1 hour at 160°C, until 63°C at the core. Let cool 1 h. Press the meat to 1/2 cm below the top of the bread. Place the pâté in the refrigerator for 1 h.
9. Fig jelly. Soak the gelatin in a bowl of cold water. Cut the figs into wedges. Bring all the other ingredients to a boil in 25 cl of water. Add the dried gelatin and mix. When the jelly is cooled but still supple, add the figs and gently coat them. Place them on the meat of the pâté, then run the rest of the gelatin over it and put 1 h in the fridge.
10. Place the bread hat on top, cut, and serve.
