We first developed this rustic, country-style pate because we needed to use up some extra confit of duck at Cafe Presse. It was so popular with our guests that we hope to serve it more often. We offered it as a daily special, served with cornichons, grain mustard and an apple-black currant-thyme compote.
Although this recipe is fairly complicated and requires some special equipment (meat grinder, hotel pan, large mixer with paddle), I don’t think it is out of the question to make this at home, especially if you scale it to a smaller batch. Check out this earlier post for photos that help clarify the recipe.
This recipe makes enough to fill 3 standard loaf pans.