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Poultry & foie gras pâté en croûte
A traditional terroir recipe: poultry pâté en croûte by MOF Chef Fabien Pairon, with foie gras, crunchy pistachios and shallots candied in Port wine.
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Meat preparation & salting
Techniques covered
- Cut a piece of poultry
- Seasoning meats
- Deveining a meat
- Deveining a piece of poultry
- Making a marinade
- Dicing
- Salting meats
- Preparing a chicken fillet
- Dressing a meat
- Crushing dried fruit
- Chopping a shallot
- Preparing a port reduction
- Peeling a shallot
- Candying shallots in Port
- Rolling out sweet pastry dough
- Blind baking a dough using a ring
- Lining a ring
- Flour a work surface
- Lining a tall ring
- Preparing a shiny egg wash
- Assembling a pâté en croûte
- Egg washing a dough with a brush
- Sealing a pâté en croûte
- Baking a pâté en croûte in the oven
- Making a chimney
- Cooking meat
- Scoring a product before baking/cooking it
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