Lafitte Duck Pâté with Porcini

The mushroom gives this pâté its particular charm. Earthy cèpes bring a woodland accent to the rich duck meat and liver, making the flavour feel rounded and deeply savoury. Onion, garlic and seasoned stock sit behind the combination, adding depth without sending it towards heat or sweetness.

The recipe includes 4.5% porcini, with black mushrooms and natural porcini flavour also contributing to that mushroom character. It is a pâté with a clear savoury direction: duck at the centre, cèpes drawing the finish into something more earthy and aromatic. If mushroom toast is your sort of comfort food, there is a good chance this belongs on your bread plate.

Serve it cool on a piece of lightly toasted country loaf. The crust breaks crisply against the supple pâté, while a little acidity alongside keeps the richness lively. It makes a lovely autumnal starter, but the appeal is easy to understand at any time: duck, mushrooms and good bread are a very persuasive trio.

• Country toast and pickled shallots: Spread a generous piece over TPK&B Country Classic Sourdough Bread, lightly toasted. Add a few pickled shallot rings beside it. Their acidity gives the earthy pâté a fresh change of pace.
• Mushroom-lover’s starter: Serve with a small spoonful of warm sautéed mushrooms and a few dressed leaves. Keep the mushroom portion modest so the pâté stays at the centre. The warm and cool elements make a satisfying little plate.
• An easy red-wine pairing: Pour a fresh, medium-bodied red and bring out plain toast. Its fruit makes a pleasant companion to the duck and mushroom flavours. This is an inviting first course for a meal that ends with something from the oven.

Cèpes is the French word you will meet on the label; porcini is the name many cooks reach for in English. Both point you towards that earthy mushroom character which makes a simple dish feel so savoury. In this pâté, it gives the duck a woodland companion rather than a sweet or peppery one.

Lafitte’s range leaves room for these small changes of direction. A plain duck pâté, an orange version and one with cèpes may begin in the same charcuterie family, but they invite different accompaniments. Here, think crusty bread, a little sharpness and a glass of red. The mushroom does not need an elaborate setting to make its presence welcome.

Store the unopened tin at room temperature, away from heat. Serve cool. Follow the pack’s storage instructions after opening and its printed date.