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Accompaniment to Duck Pate?

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melissainbklyn Nov 8, 2010 09:03 AM

I've just made a mousse like duck pate --

http://www.epicurious.com/recipes/foo...

and i was wondering what you guys think are the nicest accompaniments to pate (aside from bread/toast)? with country pate, i'd do cornichons and mustard. with this, i was thinking something sweeter...

any thoughts?

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  1. GretchenS RE: melissainbklyn Nov 8, 2010 10:16 AM

    Mmm, maybe a shallot confit? (Lots of recipes online.) Or Trader Joe's sells these very lightly candied pecans that I like to combine with dried cranberries. That would be a tasty and seasonal accompaniment.

    1 Reply
    1. re: GretchenS
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      melissainbklyn RE: GretchenS Nov 9, 2010 03:35 AM

      shallot confit is a great idea for this pate! of course, now i'll have to make the pate again, since it was basically polished off yesterday... thanks, gretchen!

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      smtucker RE: melissainbklyn Nov 8, 2010 12:40 PM

      I like to have a nutty cheese, one of the harder varieties. Along with the cornichons, serve the onions that come in the jar [if you have any.] Pickled onions with any pate is fabulous. Consider two mustard varieties: dijon and grain. And finally, if you are sitting with a plate and fork, not just nibbling, I love a lightly dressed mache salad.

      1 Reply
      1. re: smtucker
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        melissainbklyn RE: smtucker Nov 9, 2010 05:25 AM

        i never think to have a hard cheese with a smooth pate -- very interesting! i was thinking of something a bit sweeter for this particular recipe.

        but with your suggestions, i think i might be off to put together a country pate this weekend!

      2. m
        mexivilla RE: melissainbklyn Nov 9, 2010 04:17 AM

        Cumberland Sauce is a traditional sweet acompaniment. Google provides lots of recipes.

        1. alkapal RE: melissainbklyn Nov 9, 2010 06:26 AM

          i'm thinking a cranberry conserve this time of year would be YUMBO. add some toasted walnuts for texture and savory flavor tie-in to the fatty duck.

          cumberland sauce is traditional for pate? i know it is for cold meats: http://www.theoldfoodie.com/2009/09/c... as the texture would complement the chewy meat. alternatively, when i think of a silky pate, i want a little contrast in texture between the pate and the condiment, with -- as i suggested -- some cranberries and walnuts (or pistachios, or hazelnuts...) in a conserve.

          ~~~~
          hey mac users, why isn't my circumflex short-cut working? option+I then the vowel, right?

          5 Replies
          1. re: alkapal
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            smtucker RE: alkapal Nov 9, 2010 07:54 AM

            option i is the circumflex. So, I can do û, for example. To get the accent on pate, you do é, option-e, then the letter. So that gives you paté. The umlat is option-u. If this isn't working on your keyboard, take a look at system preferences --> keyboard.

            1. re: smtucker
              alkapal RE: smtucker Nov 9, 2010 08:21 AM

              pâté. ok, i tried that on my mac book pro and it didn't work for circumflex using the "i". on our big daddy mac, it works. maybe i needed more café?

              1. re: alkapal
                alkapal RE: alkapal Nov 10, 2010 04:27 AM

                pʼate. this is how it turns out on mac book pro. weird, huh?

            2. re: alkapal
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              mexivilla RE: alkapal Nov 10, 2010 04:14 AM

              alkapal, you sound sceptical. Google Pate and Cumberland Sauce and you will be amazed at all the entries. And I hate to say it but a pate is "cold meat".

              1. re: mexivilla
                alkapal RE: mexivilla Nov 10, 2010 04:24 AM

                really?!? pate is cold meat?

                er, no it ain't. it is a paste or grind of meat or fish or veg or fungi.

                ~~~~~
                the thrust of my comment was about purposefully contrasting the texture of a mousse-like pate with a condiment with pieces of fruit and nuts. i mean, don't you think this sauce linked here would be runny and not a great contrast? http://www.channel4.com/food/recipes/...

            3. Glencora RE: melissainbklyn Nov 9, 2010 08:00 AM

              quince jelly is delicious with pate.

              2 Replies
              1. re: Glencora
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                melissainbklyn RE: Glencora Nov 10, 2010 11:08 AM

                i did eat a couple of bites of the pate with some quince paste i have in the fridge. it was nice, but maybe a bit too stiff for the mousse...

                1. re: melissainbklyn
                  Glencora RE: melissainbklyn Nov 10, 2010 11:25 AM

                  I did say quince jelly, not paste, but cherry compote is similar and I sure will be great.

              2. m
                melissainbklyn RE: melissainbklyn Nov 10, 2010 11:07 AM

                thanks for all of thoughts -- i just found a cherry compote that i think would go nicely as well.

                i drizzled a little aged balsamic vinegar on top of the original mousse i made and that was nice, but not perfect.

                i also agree that a mousse pate isn't a cold meat (thought i think country pate could be thought of as a cold meat...) -- and i have never knowingly eaten cumberland sauce (that i recall) but i do think it might be nice drizzled over the mousse, much like i did the balsamic vinegar.

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