Poultry & foie gras pâté en croûte

Poultry & foie gras pâté en croûte

Fabien Pairon
Difficulty level icon
Beginner
Completion time icon
45 minutes
5
Videos
A traditional terroir recipe: poultry pâté en croûte by MOF Chef Fabien Pairon, with foie gras, crunchy pistachios and shallots candied in Port wine.
Poultry & foie gras pâté en croûte
Total completion time
Completion time
45 minutes
Cooking time
0h50
Rest period
29h00
Techniques taught
  • Making a marinade
  • Dicing
  • Sealing a pâté en croûte
  • Preparing a port reduction
  • Making a chimney
  • Preparing a shiny egg wash
  • Preparing a chicken fillet
  • Scoring a product before baking/cooking it
  • Dressing a meat
  • Assembling a pâté en croûte
  • Salting meats
  • Lining a tall ring
  • Flour a work surface
  • Peeling a shallot
  • Egg washing a dough with a brush
  • Deveining a meat
  • Deveining a piece of poultry
  • Cooking meat
  • Baking a pâté en croûte in the oven
  • Cut a piece of poultry
  • Blind baking a dough using a ring
  • Candying shallots in Port
  • Crushing dried fruit
  • Chopping a shallot
  • Lining a ring
  • Seasoning meats
  • Rolling out sweet pastry dough

Check out the first segment of this course for free

Étape 1 : Meat preparation & salting

Fabien Pairon
Fabien Pairon
Best Craftsman of France (MOF), Cooked meat & Catering et Educator & Artisan
Best Craftsman of France (MOF), Cooked meat & Catering et Educator & Artisan

Étape 2 : Filling: porto candies shallots and pistachios

Step 3: Pâté dough and baking

Étape 4 : Assembling the pâté en croûte

Étape 5 : Baking& cutting the pâté en croûte

Fabien PaironFabien Pairon

Fabien Pairon

Best Craftsman of France (MOF), Cooked meat & Catering et Educator & Artisan
Fabien Pairon is a charcutier-caterer chef from the north of Burgundy. In 2011 he was awarded the prestigious title of Best Craftsman (MOF).

With an initial training as a cook, the chef has worked in France and abroad for numerous gastronomic tables and for international catering companies.

His experience and his constant search for excellence have taught him to respect the products he works with and a mastery of preparation techniques.
Very humble, he has taught for 10 years in the most prestigious hotel school in the world: the Ecole Hôtelière de Lausanne in Switzerland

He is also the author of the book Douceurs Charcutière (2015), co-author of the Grand Livre de la Charcuterie (2018), the reference Bible in the trade and penned Charcuterie, published in 2023.
The Chef has opened his own shop and restaurant: The Auberge Communale du Mont in Lausanne.

There, you’ll enjoy, among other things, his charcuterie which is very contemporary, with less fat and salt.

His signature specialties are delicious products in a variety of sizes and shapes, including the famous brioche salmon Koulibiac and white pudding with truffles.

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