More About This Recipe
If you've never made duck before, try this classic recipe made famous by Julia Child.
Tackling a beast of a recipe like Julia Child’s Pate De Canard En Croute (the French title for this dish) can be very intimidating. That’s why I'm here...to guide you through harder recipes and make them easier and more approachable.
For the original recipe, one of the hardest parts is deboning a whole duck. I have done this a few times, and let me tell you, it is not only an hour of hard work, it's completely unnecessary in this day and age.
After you debone a duck you are left with two breasts and two legs that are held together only by a thick layer of fat. It makes a lot more sense just to buy the breasts and legs already separated and then do our best to stick ‘em back together!
I cut this recipe down from 7 hours to about 3, and I think anyone could make it. So if you're feeling adventurous this holiday season, give this recipe a try!
Julia's recipe has veal, pork, pork fat, and canned truffles. I went with more common and modern ingredients to create a similar flavor profile.
If you wanted to do this recipe with just the boneless breasts, that would be fine too!
Serve with some simple cooked veggies for a tasty and festive meal.