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Easter Rabbit and Duck Pate

Cut the meat off two rabbits and two duck legs. Reserve a few larger rabbit strips but dice up the rest of the meat and freeze briefly along with some diced duck skin. Grind garlic, shallots and other flavoring agents in a food processor with the rabbit and duck livers if there are any. Set aside. Wash the blade and put it in the freezer too. Chop the partially frozen meats and fat in batches and place in a big bowl. Mix in the shallot mixture, some whiskey or gin, and a couple eggs and cream if you want. Fill the terrines in layers adding strips of the reserved meat and pistachios and pitted green olives. Do something decorative on top. Cover with your terrine lid and cook in a bain marie at 250F for about 90 minutes. Take the lids off, place weights on the pates to press them a bit while cooling to room temp. Then replace the cover, wrap tightly and place in the fridge. Make this at least 24 hours before serving so flavor may develop. Delicious for about a week.

I adapted rabbit pate recipes which usually call for a certain amount of pork and pork fat (because rabbit meat is very lean) by substituting duck meat and fatty skin. Duck fat is more fluid at room temperature than pork fat but the texture is still delicious.


Written by etinnyo

April 23, 2011 at 11:03 am

Posted in Food, Holidays, Menu, New York, recipe

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