Pâté chinois with duck confit and truffle oil mashed potatoes and smoked paprika corn - virtual workshop version

Preparation time: 40 min

Preheat your Oven at 400 °F

• Things to do before the workshop

  Ingredients

  Make sure you have all the ingredients 

  Have ready salt, pepper, olive oil or vegetable oil and butter

  Equipment list

  1 cutting board, 1 chef's knife (large), 1 paring knife (small), 2 kitchen towels, latex gloves (if applicable).

  1 saucepan (duck skin, mash)

  1 small pot (corn) + Maryse or plastic spatula

  1 pan (shredded) + wooden spoon

  3 tablespoons (tasting)

  3 or 4 bowls or small plates (cutouts) + 1 table bin

  Ideally, individual ramekin ring for assembling 

• Preparation

  Peel the potatoes, cut them into cubes and place them in a large sauce pot of cold salted water.

  Finely minced the garlic and chives.

• Truffle mashed potatoes

  Bring the pot of potatoes to a boil, lower the heat and cook until they are tender.  Strain.

  Use a potato masher to make the purée.  On low heat, add the milk and whisk together to combine.  Remove from the heat and add the butter, white truffle oil and season to taste.

  In individual serving dishes or in a large casserole, place a nice layer of the potatoes on the bottom, making sure to save at least half.

• Duck

  Remove the skin from the duck with your fingers.

  Pull the duck flesh from the bone and try and pull it to make nice filaments.

  Make sure to check for little bones!

  Once pulled, heat in a skillet with the butter and minced garlic.  Remove from heat and add the chives.

  Place a layer of duck on the mashed potatoes in the dish.

• Corn

  Strain the corn.  In a hot skillet, with a knob of butter, cook the corn with a sprinkle of paprika. Transfer to the serving dishes or casserole on top of the duck.

• Finalizing

  It should resemble this:

  1: Purée on the bottom

  2: Duck

  3: Corn

  4: Topped off with more purée

  Place the finished Pâté chinois in the oven to reheat.