Jean Brunet Duck Pâté with Ceps - French… | 🦆The Bow Tie Duck Manila

Jean Brunet Duck Pâté with Ceps

An Earthy Delight

This pâté by Jean Brunet, long-time mas­ter of the arti­sanal craft, com­bines the rich­ness of duck liv­er with the earthy musk of mush­rooms. It is free from both col­or­ing agents and preser­v­a­tives to retain its nat­ur­al taste.


While pâtés can come from many dif­fer­ent sources, there’s some­thing deca­dent about bit­ing into a duck liv­er one. Faint­ly gamey, it calls to mind the coun­try­side with every mouth­ful, hours strolling in the grass or rid­ing along wind­ing roads and smelling the wood­lands just out of sight. The rus­tic delight of Jean Brunet’s duck pâté — but­tery in its rich­ness, with a great mouth­feel because of the high fat con­tent — gains an added coun­try-style musk from the brown-capped mush­rooms known in France as cèpes. 


The tra­di­tion­al bread pair­ing for a good pâté is the French baguette, but equal­ly good choic­es are the less sweet vari­eties of chal­lah or brioche. For a lit­tle added tex­ture to go with the mush­rooms, toast up a slice of seed or grain bread. The acid bite of gherkins (cor­ni­chons) go well with duck pâté, but caramelized onions and chut­neys also pro­vide that con­trast­ing fla­vor. A glass of Pinot Noir or a young Shi­raz or Syrrah is a love­ly accom­pa­ni­ment for this delight. A dry south­ern French rosé like our Lionel Osmin & Cie Vil­la la Vie en Rosé also works mar­velous­ly with this pâté’s gamey, meaty flavor.

Pen­ny Pick­ing Around Europe

We can­not say enough about the lux­u­ri­ous taste of duck liv­er pâté, but this variant’s less­er-known fla­vor note deserves its own bit of atten­tion. Found all over Europe, the ceps go by dif­fer­ent names. The Ital­ians call them porci­ni and the Eng­lish call them Pen­ny Buns, and in France they’re also lov­ing­ly nick­named bou­chon” after their cork-like appear­ance. They pro­duce their own pow­er­ful, liv­er-like fla­vor and are cooked to advan­tage in a sim­ple mix of but­ter, gar­lic, and parsley. 

Storage Instructions

Store unopened con­tain­ers of pâté in a cool, dry panty. Once opened, pâté will keep three to four days in the refrig­er­a­tor. It can also be frozen for up to two months, though we rec­om­mend you con­sume it as soon as possible!

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