Duck and Orange Pate


  • 1 kg leg of duck
  • 2 carrots
  • 2 onions
  • ½ stick of celery
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 star anise
  • 1 clove
  • 1 litre of white wine
  • 150 ml of cognac
  • 1 orange, juice and zest
  • salt, pepper


  1. Peel the carrots and onions.
  2. In a pan, over a low heat , gently cook the duck legs, skin side down, until they are caramelised
  3. Pour white wine into the pan then add the carrots and whole onions, celery, rosemary, bay leaf, star anise, cloves, zest of the orange, salt and pepper.
  4. Add the cognac. Simmer for about 3 hours over low heat.
  5. Drain the meat when cooked and then shred it, adding a little of the cooking juices.
  6. Stir in the orange juice, and stir every 30 minutes until the mixture is cold.
  7. Pour the mixture into either, ramekins, or bowls, pack the mixture tightly in, and leave to stand for at least 6 hours.