Pate Chaud en Croute With Frisee Salad


Serves 8 - 10

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


  • 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
  • 3 Egg yolk for egg wash
  • 2 Sheets puff pastry
  • 2 to 3 Heads of frisée salad
  • Virgin olive oil vinaigrette


Remove the fat from the duck breast and cut the breast into small cubes. Transfer the duck into a small mixing bowl, add the white wine and the chopped shallots. Let marinate for 2 hours at room temperature. Using a meat grinder, grind together the pork neck, veal shoulder, pork fat and the chicken liver. Transfer into a large mixing bowl and refrigerate. Drain the duck breast, and seared them off in a sauté pan for 3 minutes. Let cool off. Take the large mixing bowl with the ground meat mixture and add the diced duck breast, sweetbreads, ham, cognac, Porto, ginger powder, garlic powder, nutmeg, cumin, coriander, black chanterelles, thyme, parsley, pistachio, egg yolks, salt and pepper. Mix gently by hand until all ingredients are mixed evenly. Check seasoning and refrigerate until building the “Paté Chaud” I do recommend to make that mixture at least 6 to 8 hours prior cooking it off. Building the Paté Chaud: Cover a baking sheet pan with a silk pad or parchment paper. Lay down a rectangle of puff pastry (10 inches by 16 inches) Top the puff pastry with the meat mixture formed into the shape of a meat loaf. Brush the puff pastry with the egg wash around the meat loaf. Cover with the second layer of puff pastry and press gently the dough against the meat load and the first layer of puff pastry. Trim the excess of dough. Brush the Paté Chaud with the remaining egg wash. Decorate by using a fork and create stripes. Carve out a small chimney on top of the Pate to let release the steam ones it is baking. Let rest preferably for half hour. Preheat the oven at 425° F. Bake the Pate for about one hour. After 30 minutes check and see if the pate needs to be covered with aluminum foil. Ones the pate is ready, transfer it on a cutting board and by using a serrated knife, cut the slices evenly. Serve with a frisée salad or sautéed vegetables.