1 x Duck, approx. 4 lb
1/2 lb Pork butt, cubed
1/2 lb Veal shoulder, cubed
1 pinch Nutmeg
1 pinch Allspice
1 pinch Thyme
1 x Bay leaf
8 oz White wine
2 x Cloves garlic, unpeeled
2 x Eggs
1 oz Truffles, chopped
1/4 lb Pistachio nuts, blanch/skin
1/4 cup Duck glaze
1 tbl Truffle juice
12 oz Foie gras
1 x Truffle, thinly sliced, opt
2 lb Frozen puff pastry, thawed
1 x Egg, beaten w/1 T milk salt & pepper to taste
Procedures : Remove meat from the legs and breast of the duck. Remove all skin and fat. Marinate duck meat, pork butt, and veal shoulder with nutmeg, allspice, thyme, bay leaf, wine, and garlic for 3 or 4 days in the refrigerator.
Drain all the liquid and whole spices from the meat. Peel the garlic cloves, and, with the marinated meat, run through a meat grinder in a coarse setting. Mix the ground meat with the eggs, chopped truffles, pistachio nuts, duck glaze, truffle juice, salt, and pepper to make a pate.
Form pate into twelve 2-inch balls. Top each with a small slice of foie gras and a thin slice of truffle. Cut the puff pastry into 4 pieces. Roll each piece into a strip, approximately 20 by 4 inches. Place 6 balls of pate, spaced at 3-inch intervals, on two of the pastry strips. Brush egg wash on the pastry surrounding the pate; cover with remaining sheets of pastry, pressing between the individual balls. Cut around each pate with a large ring cookie cutter, pressing to seal the edges. Place the sealed pates on a buttered baking sheet. Decorate the tops with leftover puff pastry (using egg wash as “glue”); then brush with egg wash. Bake in a 425’F oven for 10 to 15 minutes.
Place the pates on serving plates and ring with Sauce Perigueux.