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How To Make Duck Pâté | Video Technique



This video will show you how to take the innards of a duck and turn it into a delicious pâté, complete with serving recommendations. A great giblet pate such as this should be slice-able yet spreadable, with a rosy pink color and a complex, well rounded flavor.

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4 comments

May 19, 2011 - 12:49am
#2
Oto
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Great Recipe & Technics, i'l defiantly will use this...
 will attach this dish in my menu next Friday... :D
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May 19, 2011 - 6:23am
#3
Jacob Burton
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Let me know how it turns out.
Let me know how it turns out.
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July 17, 2011 - 5:07am
#4
Porkbutter
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Sodium Nitrite
Jacob,
Is it a pure form of the Sodium Nitrite that you call for in this recipe, or is it just the cure #1 or "pink salt" that is available from most sausage making suppliers? 
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July 16, 2011 - 10:31am
#5
Jacob Burton
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I use pure sodium nitrite,
I use pure sodium nitrite, that way I can control the amount of nitrite in my salt cure mixture. You can buy pure nitrite from chefrubber.com.
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