Recette : Pâté en croûte de Sébastien Mayol - Les Carnets de Julie - Le Noël des régions

THE RECIPE BELOW 👇 Sébastien Mayol's Pâté en croûte Recipe serves 8 to 10 people Preparation time: 1 hour Cooking time: 7 hours Resting time: 24 hours Ingredients: 2 pigeon fillets (150 g) ½ lobe of raw foie gras 2 pheasant fillets (200 g) 2 duck fillets (250 g) 5-6 thin slices of Colonnata bacon 1 handful of morels 1 handful of pistachios For the pastry: 750 g flour (600 g wheat, 150 g chestnut) 370 g softened butter 7 g sugar 15 g salt 2 whole eggs 20 cl water For the jelly: 1 split pig's trotter 1 split pig's shank 2 slices of pork rind 2 Carrots 1 onion 1 leek 1 celery stalk Peppercorns For the demi-glace: 1 pigeon carcass 2 tbsp duck fat 1 carrot 1 onion 1 celery stalk ½ bottle of red port For the stuffing: 400g pork belly 150g pork throat 100g diced Colonnata bacon 1 whole egg 1 tbsp mixed spices White port Cognac Salt Pepper Prepare the pastry: Mix all the pastry ingredients and let it rest in the refrigerator for 24 hours. Then, roll it out (1.5 cm thick) and line your pan. Let the pastry overhang the edges. Place a sheet of parchment paper on top and place some weight on top (white beans, rice, etc.) before baking for 20 minutes at 180°C. Remove the mold, trim the excess pastry, and brush the pastry with egg yolk. Prepare the jelly: Place the foot, shank, and rind in a saucepan of boiling water, then the roughly chopped vegetables and pepper. Cover and cook for 3 hours. Then, strain, add a dash of red port, and continue reducing. Prepare the demi-glace: Melt the duck fat in a saucepan, place the pigeon carcasses, and brown for 5 minutes. Add the roughly chopped vegetables, pour in the port, and cover with water. Cook and reduce for 3 hours before straining through a fine sieve. Continue reducing over low heat to create a concentrated syrup that will be incorporated into the stuffing before assembling. Prepare the stuffing: Chop the breast and throat, mix with the egg, and season. Add the diced Colonnata bacon and the demi-glace. Mix well, season, cover, and let marinate for at least 24 hours in a refrigerator. To assemble: Place a layer of stuffing in the bottom of the pan, arrange the pigeon fillets, add another layer of stuffing, and sprinkle with pistachios. Then arrange the foie gras and, on top, the morels previously seared in a pan. Place the duck and pheasant fillets on the same level. Sprinkle with salt. Add the slices of Colonnata bacon before spreading a final layer of stuffing. Cover the entire dish with a piece of pastry and cut 3-4 slits on top. Bake at 180°C for 25 minutes. Remove from the oven, pour the jelly into the slits in the pastry and wait for it to set before serving. The pâté is best served cold. Sébastien Mayol: This sales director at Lagardère is also passionate about cooking and a perfectionist who, despite a busy life, decided to earn four vocational certificates: cooking, pastry, delicatessen, and bakery. Find us every Saturday at 4:15 p.m. on France 3... and also on social media: www.france.tv/france-3/carnets-de-julie www.facebook.com/Les.carnets.de.Julie www.twitter.com/LCDJf3 www.instagram.com/les_carnets_de_julie