Uploaded May 2011 | Updated September 2026, 2 weeks ago

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Questions, comments and supporting information can be found at this episode's show notes: stellaculinary.com/hcc3

This video will show you how to take the innards of a duck and turn it into a delicious pate, complete with serving recommendations. A great giblet pate such as this should be slice-able yet spreadable, with a rosy pink color and a complex, well rounded flavor.