PATECHAUDENCROUTEWITHFRISEESALAD

Mention pâté, and what comes to mind first, expensive gourmet duck liver or chopped liver? Both are correct, of course, but pâté is not limited to poultry. It can be as fancy as you like, suitable for the grandest occasion, or an inexpensive but rave-drawing appetizer at your home party. Most pâtés are much simpler to prepare than you might expect.

Cookingtime: about1houror160°Finthecenter,Serves: For8to10peopleOvenat425°F.Ingredients: forpatechaudauxrisdeveau2lbs. Porkneckboneless1lb. Vealshoulderorvealchuckboneless1lb. Porkbackfat½lb. Chickenliver1lb. Vealsweetbreadsbraised,cooledandbrokenintosmallpieces3 Duckbreast(fresh,notsmoked)½lb. Cookedham,dicedincubes3 Wholeeggs1/3cup Shallots,finelychoppedSeasoning:1cup Whitewine

Cognac Porto Gingerpowder Garlicpowder Nutmeg Cuminground Corianderground Salt&pepper½cup Cookedblackchanterellecoarselychopped

Thymechopped Parsleychopped¼cup PistachioPage0neofTwo/HubertKeller

FleurByHubertKeller/MandalayBay3950LasVegasBoulevardSouth,LasVegas,NV89119

T.702-632-9400–F.702-632-9401www.hubertkeller.com

3 Eggyolkforeggwash2 Sheetspuffpastry2to3 Headsoffriséesalad VirginoliveoilvinaigrettePreparation:Removethefatfromtheduckbreastandcutthebreastintosmallcubes.Transfertheduckintoasmallmixingbowl,addthewhitewineandthechoppedshallots.Letmarinatefor2hoursatroomtemperature.Usingameatgrinder,grindtogethertheporkneck,vealshoulder,porkfatandthechickenliver.Transferintoalargemixingbowlandrefrigerate.Draintheduckbreast,andsearedthemoffinasautépanfor3minutes.Letcooloff.Takethelargemixingbowlwiththegroundmeatmixtureandaddthedicedduckbreast,sweetbreads,ham,cognac,Porto,gingerpowder,garlicpowder,nutmeg,cumin,coriander,blackchanterelles,thyme,parsley,pistachio,eggyolks,saltandpepper.Mixgentlybyhanduntilallingredientsaremixedevenly.Checkseasoningandrefrigerateuntilbuildingthe“PatéChaud”Idorecommendtomakethatmixtureatleast6to8hourspriorcookingitoff.BuildingthePatéChaud:Coverabakingsheetpanwithasilkpadorparchmentpaper.Laydownarectangleofpuffpastry(10inchesby16inches)Topthepuffpastrywiththemeatmixtureformedintotheshapeofameatloaf.Brushthepuffpastrywiththeeggwasharoundthemeatloaf.Coverwiththesecondlayerofpuffpastryandpressgentlythedoughagainstthemeatloadandthefirstlayerofpuffpastry.Trimtheexcessofdough.BrushthePatéChaudwiththeremainingeggwash.Decoratebyusingaforkandcreatestripes.CarveoutasmallchimneyontopofthePatetoletreleasethesteamonesitisbaking.Letrestpreferablyforhalfhour.Preheattheovenat425°F.BakethePateforaboutonehour.After30minutescheckandseeifthepateneedstobecoveredwithaluminumfoil.Onesthepateisready,transferitonacuttingboardandbyusingaserratedknife,cuttheslicesevenly.Servewithafriséesaladorsautéedvegetables.HubertKellerChef/OwnerFleurbyHK/BurgerBarsPageTwoofTwo/HubertKeller

FleurByHubertKeller/MandalayBay3950LasVegasBoulevardSouth,LasVegas,NV89119

T.702-632-9400–F.702-632-9401www.hubertkeller.com

PATECHAUD

BYHUBERTKELLER