Recipe: Guinea Fowl and Foie Gras Pâté en Croûte

1 Crush the guinea fowl carcass and brown it in a little fat, then add the sliced onion and carrot, thyme and bay leaf. Pour in the white wine and 1.25 cups (300 ml) water, season with salt and pepper, and let it reduce until only about three tablespoons of liquid remain. Pour this jus over your guinea fowl fillets.

2 In a pan with a little fat, brown your seasoned guinea fowl fillets, then remove them. Sweat the 2 sliced shallots in the same pan with your reduced jus for five minutes, then remove from heat.

3 Using a meat grinder, grind the guinea fowl thighs and pork fillet meat, then fold in the diced fatback. Season with salt and pepper.

4 Butter your mold and line it with pastry, leaving an overhang of 7 to 8 cm on each side. Spread half of your forcemeat, then arrange your guinea fowl fillets and the reduction in a staggered pattern. Add the foie gras, rolling it like a log along the entire length. Finally, cover with the remaining forcemeat.

5 Preheat your oven to 430°F (220°C) (Gas mark 7+).

6 Fold the pastry over to cover your pâté. Brush lightly with egg wash (egg yolk + water), decorate as desired, and pierce two holes for inserting small parchment paper chimneys.

7 Bake for one hour: 15 minutes at 430°F (220°C), then 45 minutes at 390°F (200°C).

8 Remove from the oven, let it cool, then pour the liquid aspic through the chimneys and refrigerate.

9 Best served from the next day onwards.

You can prepare this same dish with a pheasant hen or a beautiful pheasant.