So, we poshed it up for Big Sis’s birthday this year with an 8 (or 12, depending on how you count 😉 ) course meal. It has been fantastic indulging in fine ingredients and decadent recipes while testing and refining the menu, and then sharing in the eating of the final result.
Goodness only knows when the occasion/opportunity to make this kind of food will arise again (probably Christmas), so I trust you won’t mind if I prolong the pleasure by sharing some recipes with you. Hopefully you’ll enjoy them…if not by trying them out, then vicariously!
This recipe will make enough pâté to stuff around 24 dried plums and still leave you plenty to have another day, on hot buttered toast for supper 🙂
If you were making it to serve as a starter in its own right, without the plums, I’d say you’d get 6-8 good portions from the quantities shown.
For best results make 24 hours ahead of serving.
Be warned, this looks disgusting in the making…push past that…it’s SO worth it!
Dried plums (prunes) in sufficient quantity for your serving requirements
75ml Armagnac (or Cognac would work just fine)
1 teaspoon granulated sugar
75ml hot water
For the pâté
1 duck breast
2-3 chicken livers – you need around ¼ of the weight of the duck breast
1 shallot (or a small chunk of onion) sliced
A splosh of Armagnac (or Cognac)
1/2 teaspoon herbes de Provence
1/2 – 1 small clove of garlic
1 tablespoon gluten free flour (or ordinary flour, I guess)
1 small egg
Sea salt and freshly ground black pepper
Plenty of butter for greasing your baking dish
Now, before we go any further…the ‘dried plum’ thing…I don’t know about you, but ‘prunes’ do not have good connotations for me – I somehow find ‘dried plums’ to have more appeal. What’s in a name? Quite a lot actually!
Dissolve the sugar in the hot water, combine with Armagnac and pour over plums.
Soak for between 2 and 6 hours, depending on the intensity of flavour you desire. Drain and pop in the fridge until you’re ready to stuff them.
Set your oven to preheat at gas mark 4/176°C/350°F
Score the fat of the duck breast several times and place fat side down into a hot, seasoned frying pan. Cook until all that gorgeous, flavoursome fat has rendered and the skin is a deep golden brown. Flip over and quickly brown the other side.
I forgot to take pictures of it at this point, which I deeply regret as they would have made this section much more visually appealing.
Tip everything, including the rendered fat, into a food processor. Add in the duck breast.
Cover with tin foil and bake in the preheated oven until it has started to pull away from the sides of the dish, a knife comes out clean, and you have created a not wildly good looking meat brick. Keep the faith.
Allow to cool, remove from dish, wrap tightly in cling film, then in tin foil and leave in the fridge for around 24 hours. You can eat it before that but the flavours are better after being allowed to develop.
Enjoy the accolades 😉