Gordon'S Rustic Pâté Recipe


An impressive starter from Gordon Ramsay, that's surprisingly simple lớn put together. Make it a few days ahead khổng lồ allow the flavours to lớn develop


200g skinless duck breast200g skinless chicken breast150g pork tenderloin fillet2plump garlic cloves, peeled3-4 sprigs fresh thyme3 tbsp Armagnac brandy2 tbsp olive oil2 tbsp goose fat or butter, plus extra for greasing terrineabout thinly sliced rindless streaky bacon (dry cure is best) or pancetta1kg best chất lượng sausagemeat (at least 85% meat)150ml double cream4 tbsp chopped parsley2 tbsp chopped tarragon1 tbsp chopped thyme or rosemary


Prepare duck & chicken breasts and the pork fillet by trimming off any sinews and fat. Smash the garlic with the back of a knife to crush roughly. Mix the meats in a bowl with the garlic, thyme, Armagnac, oil and pepper (no salt at this stage). Cover và marinate in the fridge for 1-24 hrs, depending on depth of flavour that’s required.

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Drain the meats from the marinade, which can be discarded, & cut into chunks of about 1.5cm. Heat the goose fat or butter in a large frying pan & fry the meats for 2 mins on each side lớn brown. Discard the garlic and thyme sprigs. Season và cool.

Grease a 1kg terrine or loaf tin well. Arrange strips of bacon on the base và up both sides with enough overhanging to lớn fold over. You will have a double layer of bacon on the base. Set aside.

Soften the sausagemeat in a big bowl with a wooden spoon, then work in the cream và chopped herbs. To check the seasoning, shape a tbsp of the mixture into a patty & fry in a little oil for 2-3 mins, then taste and địa chỉ more salt and pepper khổng lồ the bowl, if needed.

Mix the marinated meats into the sausagemeat. Scoop the mixture into the terrine, pressing down well and mounding up on the top. Pull the overhanging bacon strips up and over lớn cover.

Heat oven to 180C/fan 160C/gas 4. Double-wrap the terrine vị trí cao nhất in foil, pressing well into the sides và twisting the ends to seal. Place in a large, deep-sided roasting pan and pour in boiling water lớn reach halfway up the sides. Bake for 1 hr, until the meat feels firm on vị trí cao nhất when pressed. Remove from the oven và leave lớn cool, then chill overnight.

To serve, place the terrine in a pan of just-boiled water & leave for 3 mins to soften the bacon. Loosen the sides with a flat knife & ease the terrine out onto a board. Serve in slices with pear compote, some winter salad leaves & chunks of crusty bread.

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The pâté will keep in the fridge for 2-3 days. To freeze, allow to cool, wrap well in cling film and freeze for up khổng lồ 1 month. Defrost in the fridge for 24 hours.


Gordon"s neat cheat for this one is to lớn use top-quality sausagemeat (at least 85 per cent meat,such as Duchy Original Cumberland sausage), mixed with lots of chopped fresh herbs & double cream.


If you like, you can vary the meats – tryspicy Merguez or garlicky Toulouse instead of Cumberland sausagemeat. Or, for a more traditional, smooth pâté texture, ask your butcher to lớn mince together 350g each pork, beef & veal – you could địa chỉ cửa hàng some finely chopped duck liver, too. And, for the ultimate in luxury, Gordon love to add pieces of foie gras.


Marinating the meats ahead gives them an extra-rich flavour. If you have no armagnac, then use cognac, calvados or even dry sherry. Marinate the meats for anything from 1-24 hours. The longer you marinate, the deeperthe flavour will be.


Gordon used a traditional white-glazed French terrine mould, but a 1-litre metal loaf tin gives the same capacity, although it may be slightly wider.


Leftover pâté can be open-frozen in slices, then wrapped well in freezer film. Use withinone month.


You should kiểm tra the seasoning before baking. Remember that cold foods need a little more flavour than hot ones.

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