Issue Date: July, 2010
Serves: 18 hors d'oeuvres
Pairings:
Courtesy of:

Chef Justin Ferguson, Stroubes, forLouisiana Cookin'

Ingredients:

For the Paté:

• 2 tablespoons canola oil
• 2 shallots, minced
• 2 cloves garlic, thinly sliced
• 3 sprigs, lemon thyme, stems removed
• 14 ounces wild boar or beef tenderloin, cut into 1-inch cubes
• 8 ounces Grade A Hudson Valley duck gras , sliced into 1-inch pieces
• 4 ounces Remy Martin Cognac
• 1 cup veal stock 
• pinch of ground coriander 
• pinch of ground nutmeg
• pinch of cinnamon
• pinch of allspice 
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 2 ounces vanilla extract, preferably home-made
• 3 egg yolks, plus one egg
• Goat Cheese with Roasted Garlic and Chive (recipe follows)
• Grilled or toasted bread rounds for serving

Instructions:

Preheat oven to 300°F.

In a medium size sauce pan set over medium heat add oil, shallots, garlic, and thyme. Saute for 3 minutes until fragrant and vegetables are becoming translucent. Add the wild boar cook for 3 minutes. Add the foie gras and cook for two minutes. Deglaze with Cognac. Add veal stock, spices and vanilla and simmer for 2 minutes. 

Puree in a blender, preferably immersion, until very smooth and silky. Pour mixture into a mixing bowl and incorporate 3 egg yolks and 1 egg, whisking vigorously after each addition. 

Cut and lay out 16-inch lengths of heavy plastic wrap and aluminum foil. Mound the pate in a 12-inch vertical mound down the center of the plastic wrap and roll the plastic into a long vertical cylinder. Tie the ends of the cylinder securely. Encase the cylinder in aluminum foil and place it in a glass or metal baking dish. Place in the oven and fill the dish with enough warm water to come halfway up the sides of the cylinder of pate. Bake for 1 hour or until pate is firm to the touch. Chill thoroughly before unmolding. Slice carefully into 1/4-inch rounds.

To serve, top each baguette round with a slice of pate and cover with a generous dollop of Goat Cheese with Roasted Garlic and Chive.