Duck Pâtè with Foie Gras and Apricots
Another type of pâtè we favor is smoother but with a good, chewy texture due to large chunks of marinated meat embedded in it; sometimes pâtè-makers add fruits and nuts as well. The following delicious pâtè brims with duck flavor, and gains a delicious, subtle sweetness from dried apricots. You can omit the nuggets of foie gras if you wish, but they add a silky excitement. Cut the foie gras and the strips of duck breast to meet the specifications of the terrine mold you're using. Serves 8 as a first course.