PATE EN CROUTE REVISED S.O.A.C. - Hubert...
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PATE CHAUD EN CROUTE WITH FRISEE SALAD 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. Cooking time: about 1 hour or 160°F in the center, Serves: For 8 to 10 people Oven at 425° F. Ingredients: for pate chaud aux ris de veau 2 lbs. Pork neck boneless 1 lb. Veal shoulder or veal chuck boneless 1 lb. Pork back fat ½ lb. Chicken liver 1 lb. Veal sweetbreads braised, cooled and broken into small pieces 3 Duck breast (fresh, not smoked) ½ lb. Cooked ham, diced in cubes 3 Whole eggs 1/3 cup Shallots, finely chopped Seasoning: 1 cup White wine Cognac Porto Ginger powder Garlic powder Nutmeg Cumin ground Coriander ground Salt & pepper ½ cup Cooked black chanterelle coarsely chopped Thyme chopped Parsley chopped ¼ cup Pistachio Page 0ne of Two/ Hubert Keller Fleur By Hubert Keller /Mandalay Bay 3950 Las Vegas Boulevard South, Las Vegas, NV 89119 T. 702-632-9400 –F. 702-632-9401 www.hubertkeller.com
Transcript of PATE EN CROUTE REVISED S.O.A.C. - Hubert...
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
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