Hot Duckling Pâté

Ingredients

• duckling
• fine pastry
• butter
• Farce gratin A
• 2 décilitres very reduced sauce Demi-glace
• cooked mushrooms
• truffle
• a pinch of powdered thyme and bay leaf
• 1 large fluted cooked mushroom
• sauce Madère

Instructions

1. Roast the duckling very rare, carve it into aiguillettes and remove their skin.
2. Line a buttered charlotte mould with fine pastry.
3. Mask the bottom and sides with a layer of Farce gratin A mixed with 2 décilitres of very reduced sauce Demi-glace per kilo of forcemeat.
4. On the bottom layer of forcemeat, range a bed of duckling aiguillettes, sliced cooked mushrooms and slices of truffle, then cover with a layer of forcemeat.
5. Fill the mould, alternating layers of forcemeat and of aiguillettes, and finish with a layer of forcemeat.
6. Scatter over a pinch of powdered thyme and bay leaf.
7. Close the pâté with a thin sheet of pastry well sealed at the edges, and cut an opening for the steam to escape.
8. Bake for one hour in a moderate oven.
9. Turn the pâté out onto a dish as it comes from the oven, detach the bottom, cut it into triangles and range these around the pâté.
10. Coat the exposed forcemeat with a few spoonfuls of sauce Madère, set a large fluted cooked mushroom in the middle and surround it with a crown of truffle slices.
11. Serve a sauce Madère separately.