Time to make Paté. I'm making less than I used to, this year, simply because I've discovered a commercial everyday Paté that is far better than anything I could ever make myself.
This one, however, is for special occasions, and contains a large slab of Foie Gras in the middle. It's a basic coarsely ground pork/liver mix, with a very expensive lump of 'Extra' Duck liver in the middle. I usually buy the less expensive 'Tout Venant' liver, but I couldn't find any.
Inside a 350 gm jar, I place a generous 1 cm layer of Paté mix, on top of which I put a golf ball sized lump of Foie Gras. The jar is then filled with more of the mix, pushed down with the back of a teaspoon, and levelled to the where marked on the jars.
Capsules are fitted, screw tops attached, and the whole lot sterilised for 3 hours.
I had almost decided not to do my own Paté this year, but boys will be boys, and I enjoyed my drizzly afternoon. There's something very satisfying about watching a huge cauldron bubbling away for several hours on the stove.
Even more satisfying will be tasting the Paté in the new year.
Next morning; and here's the finished job. A nice layer of jelly on the bottom, and plenty of Duck fat (for roast potatoes) on the top.
I made 2 kilos of Paté mix, and added most of a 700 gm Foie Gras, which filled eight 350 gm jars. I had a bit of liver left over, which I've stuck in the freezer for Christmas.