Bakery-Style Bread Crusted Pâté with Foie Gras & Fig Jelly
A rustic Lodève loaf stuffed with artisanal meat stuffing, half-cooked foie gras, and a shimmering fig glaze.
If you enjoy the complexity of our Rabbit & Pistachio Terrine, this Bread-Crusted Pâté will be your new favorite project. This dish is a rustic take on the classic Pâté en Croûte, using a hollowed bakery loaf to create a "pie" that is as impressive to look at as it is to eat.
The Master Ingredients
The Stuffing:
- 1 Large Crunchy Loaf (Lodève type)
- 500g Half-cooked Duck Foie Gras
- 350g Minced Pig Spine & 150g Bacon
- 100g Cooked Pig's Foot (cubed)
- 30g Armagnac & 50g White Wine
The Fig Jelly:
- 250g Fresh Figs
- 4 Gelatin Sheets
- 25g Sherry & 20g Armagnac
- Balsamic Vinegar & Espelette Pepper
Chef's Method
1. Prepare the Aromatic Stuffing: In a pan, sweat onions and garlic in foie gras fat. Stir in the cubed pig's foot and dissolved gelatin, then cool. In a large bowl, mix this with the minced pork, bacon, poultry liver, eggs, milk, herbs, and spirits until perfectly seasoned.
2. Hollow the Vessel: Slice the top off your loaf (the "hat"). Remove the crumb, leaving a 1cm wall on the bottom and sides. This ensures the bread stays crunchy without becoming soggy from the juices.
3. Layering the Flavors: Fill the bottom half with stuffing. Add a thick, 2cm layer of foie gras, then cover with the remaining stuffing until it reaches the edge of the bread. This technique creates a beautiful "eye" of foie gras when sliced, much like our Greek-Style Stuffed Artichokes.
4. The Bake: Wrap the loaf in foil and bake at 160°C for 1 hour until the core reaches 63°C. After cooling for an hour, press the meat down slightly to create a 0.5cm space at the top for the jelly.
5. The Finishing Glaze: Boil the jelly ingredients, add the gelatin, and let it cool until supple. Coat the fig wedges in the jelly and arrange them over the meat. Pour the remaining jelly to fill the gap and refrigerate for at least 1 hour before replacing the bread "hat."
Complete Your Charcuterie Board:
- The Terrine: Herb Pot-au-Feu Terrine
- The Accompaniment: Spring Vegetable & Ham Terrine
- The Main: Roasted Leg of Lamb