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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Pear & saffron compote
Pear & saffron compote
A star rating of 3.7 out of 5.3 ratings

This luscious compote, from Gordon Ramsay, can be made with a variety of fruits – try apple, mango or even figs. It goes fabulously well with his rustic pâté

Nutrition: per serving

  • kcal642
  • fat49g
  • saturates21g
  • carbs9g
  • sugars1g
  • fibre0g
  • protein37g
  • salt3.56g
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Method

  • step 1

    Prepare duck and chicken breasts and the pork fillet by trimming off any sinews and fat. Smash the garlic with the back of a knife to crush roughly. Mix the meats in a bowl with the garlic, thyme, Armagnac, oil and pepper (no salt at this stage). Cover and marinate in the fridge for 1-24 hrs, depending on depth of flavour that’s required.

  • step 2

    Drain the meats from the marinade, which can be discarded, and cut into chunks of about 1.5cm. Heat the goose fat or butter in a large frying pan and fry the meats for 2 mins on each side to brown. Discard the garlic and thyme sprigs. Season and cool.

  • step 3

    Grease a 1kg terrine or loaf tin well. Arrange strips of bacon on the base and up both sides with enough overhanging to fold over. You will have a double layer of bacon on the base. Set aside.

  • step 4

    Soften the sausagemeat in a big bowl with a wooden spoon, then work in the cream and chopped herbs. To check the seasoning, shape a tbsp of the mixture into a patty and fry in a little oil for 2-3 mins, then taste and add more salt and pepper to the bowl, if needed.

  • step 5

    Mix the marinated meats into the sausagemeat. Scoop the mixture into the terrine, pressing down well and mounding up on the top. Pull the overhanging bacon strips up and over to cover.

  • step 6

    Heat oven to 180C/fan 160C/gas 4. Double-wrap the terrine top in foil, pressing well into the sides and twisting the ends to seal. Place in a large, deep-sided roasting pan and pour in boiling water to reach halfway up the sides. Bake for 1 hr, until the meat feels firm on top when pressed. Remove from the oven and leave to cool, then chill overnight.

  • step 7

    To serve, place the terrine in a pan of just-boiled water and leave for 3 mins to soften the bacon. Loosen the sides with a flat knife and ease the terrine out onto a board. Serve in slices with pear compote, some winter salad leaves and chunks of crusty bread.

RECIPE TIPS
KNOW HOW

The pâté will keep in the fridge for 2-3 days. To freeze, allow to cool, wrap well in cling film and freeze for up to 1 month. Defrost in the fridge for 24 hours.

THE BEST SAUSAGEMEAT

Gordon's neat cheat for this one is to use top-quality sausagemeat (at least 85 per cent meat, such as Duchy Original Cumberland sausage), mixed with lots of chopped fresh herbs and double cream.

VARYING THE MEATS

If you like, you can vary the meats – try spicy Merguez or garlicky Toulouse instead of Cumberland sausagemeat. Or, for a more traditional, smooth pâté texture, ask your butcher to mince together 350g each pork, beef and veal – you could add some finely chopped duck liver, too. And, for the ultimate in luxury, Gordon love to add pieces of foie gras.

MARINATING AHEAD

Marinating the meats ahead gives them an extra-rich flavour. If you have no armagnac, then use cognac, calvados or even dry sherry. Marinate the meats for anything from 1-24 hours. The longer you marinate, the deeper the flavour will be.

WITH LESS BACON

For a thinner layer of bacon, use Italian pancetta instead of streaky bacon.

USING A LOAF TIN

Gordon used a traditional white-glazed French terrine mould, but a 1-litre metal loaf tin gives the same capacity, although it may be slightly wider.

FREEZING

Leftover pâté can be open-frozen in slices, then wrapped well in freezer film. Use within one month.

GETTING THE PERFECT SEASONING

You should check the seasoning before baking. Remember that cold foods need a little more flavour than hot ones.

Recipe from Good Food magazine, January 2006

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Comments, questions and tips (30)

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Overall rating

A star rating of 4.5 out of 5.22 ratings

boistizon

Brilliant recipe, followed it to the letter, and served with the pear compote….. it really was a delicious starter.

sallydonohoedb1sifZw

Did this for New Year's Eve. Had lots of leftover 3 bird roast and chicken liver pate, added further chicken liver as well as the sausagement, also had prosciutto available so used this as the outer layer, came out very professional looking - would definitely make again..

D.G.Lee

question

Is it possible to get an internal cooking temperature for the pâté so as to avoid under/over cooking it?

shazlunney

question

Have made this a couple of times and its amazing, intend to do it again as xmas starter but owing to bird flu butcher advises duck us unlikely as none available at present. Any suggestions - do i just leave it out?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You can replace the duck with same weight of boneless, skinless chicken thighs. It won't give such as rich flavour but should still taste good. Alternatively if you're able to get hold of any game birds (such as pheasant breast) then you could also try this. You might…

Jenwap

question

Can I use duck fat instead of goose fat

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes, duck fat will also work in this recipe. Many thanks, BBC Good Food team.

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