PATE EN CROUTE

We only make this croute occasionally and this time it is to celebrate one year of our kitchen at Cadet. It is made with our classic pork & duck farce, with layers of boudin noir, mousse de canard, brined chicken, home smoked belly, hazel nuts & prunes.

Making a pate en croute is a long, technical , often fraught but extremely rewarding process. It takes 4 days to make starting with a deep rich consommé jelly, then preparing pork belly, pork fillet, chicken legs, duck breast, roasted chicken skin, pistachios and the pastry. A real labour of love.

Serving suggestion is 140g per person so a 3.5kg croute would be 20-25 portions