Wild Duck Pâté

Debone and skin the duck. Put the breast aside. Put the rest together with the pork shoulder, liver and bacon through a medium meat grinder. Prepare the giblets of the wild duck as well. Add cognac, truffle, port wine, 5-herb mixture and 1 egg. Season vigorously with salt and pepper and mix well.

Cut the duck breast fillets into 3 strips each. Salt, season with pepper and fry in oil.

Roll out half of the dough in a round. Put the farce on it and leave 2 cm free at the edge. Brush the edge with beaten egg. Spread the duck fillets evenly on top and add the remaining farce. Roll out the other half of the dough and place it on top of the farce. Press the edge well smooth. Caution: the dough should not stretch now, as the filling is still rising. Cut decorative strips from the leftover dough and decorate the top with them. Brush with egg. Cut a small chimney (hole) in the dough and line with aluminum foil.

Bake in a heated oven at 200 °C for about 45 minutes. If the dough gets too dark, cover with aluminum foil and reduce the heat to about 180 °C.

Serve cold with a small leaf salad and cranberries as an entrée or warm together with a red wine sauce as a main course.

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Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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