Ingredients
- 1 duck (approx. 1.5 kg weight)
- 250 g minced pork
- 350 g chicken liver
- 50 ml brandy (or similar alcohol)
- 150 g Kandy candied gooseberries
- 1 tsp thyme
- 1 ½ tsp salt
- ⅔ tsp pepper
- duck fat or lard for greasing the baking tin
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Preparation
Peel the duck and, together with the skin and fat, grind in a mincer or in a food processor. Clean the liver of membranes and chop finely. Place the duck meat, minced pork, liver, brandy, candied gooseberries and spices in a bowl and mix well with your hand.
Preheat the oven to 180°C.
Grease the tin with fat and place the meat in it. Cover with aluminium foil. Place in the preheated oven and bake for 2 hours. Remove the foil a few minutes before the end.
Let the pâté cool completely before removing from the tin and slicing (preferably leave overnight in the fridge).
