A Gourmet Journey: Duck Pate in a Parmesan Basket Cheese

The world of gourmet cuisine is a fascinating exploration of flavours, textures, and culinary techniques. One such exploration leads us to ‘Duck Pate in a Parmesan Basket Cheese’, a dish that combines the rich, savoury flavour of duck pate with the crisp, salty tang of a parmesan cheese basket.

Duck Pate in a Parmesan Basket Cheese Recipe

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Duck pate in a parmesan basket cheese

Duck pate is without doubt one of our preferred recipes. The idea to combine pate with parmigiano reggiano cheese basket came by chance while we were eating pate and I casually took a piece of parmigiano cheese and put it in my mouth: the result was extraordinary. So I decided to make it a little “stronger” in taste adding pecorino: perfect match!
Prep Time 1 hour 15 minutes
Cook Time 50 minutes
Total Time 2 hours 5 minutes
Course Side Dish
Cuisine French
Servings 4 people
Calories 2456 kcal


  • 1 baking paper
  • 1 oven


For the pate - to be prepared the day before

  • 400 gr of duck breast
  • 80 gr of foie de canard duck liver
  • 80 gr of butter
  • 50 gr of fresh milk cream
  • Half glass Marsala wine or Vin Santo wine
  • A full glass of white wine
  • 1 orange
  • 2 leaves sage - 1 leaf laurel
  • A pinch of fresh thyme
  • 1 juniper berry
  • 2 medium shallots
  • Salt and white pepper in grains

For the Parmigiano Reggiano and Pecorino cheese baskets

  • 1 spoon and a half of grated parmigiano reggiano for each basket
  • Half spoon of grated pecorino cheese
  • Baking paper
  • Salt and black pepper
  • A pinch of thyme for each basket


  • First of all take the duck breast, cut it into slices and put it together with the duck liver in a bowl. Add the white wine and the squeezed orange, the sage leaves, the laurel leaf, the juniper and live like this for about 5 hours.
  • When this time has passed by, cut the shallots into fine slices, take a pot, put a spoon and a half of the butter inside and when it’s completely melted, add the duck breast and liver.
  • When it is brown enough, add the Marsala wine, thyme, salt and pepper, let the Marsala evaporate and keep on cooking for about 25 minutes. Turn the heat off and live it to cool for a while.
  • When it has cooled down, take a mixer, put the duck breast, the liver, the butter, the fresh milk cream all together and mix till you will obtain an homogeneous cream. At this point put the cream in a bowl, cover with a transparent film and put it in the fridge for about 12 hours.
  • How to prepare the parmigiano reggiano and pecorino baskets.
  • Take the baking paper and cut one disc of about 20 cm diameter for each basket. Turn the oven on, 120°C, 100°C ventilated and let it warm up well.
  • Meanwhile, grate the parmigiano reggiano and the pecorino, add black pepper and a little quantity of minced thyme, take a spoon and create a little mountain in the center of the baking paper disc, using the quantity indicated in the ingredients for each basket.
  • Press it very well with the spoon till it has flatten and it is very compact, put it in the oven and when it starts to be of a light gold, take it out.
  • Take a medium cup put it upside down and lay the parmesan and pecorino basket on it, having the baking paper side from your hand side. Drape the parmesan discs and when they had cool down, remove the cup and you will have your parmesan baskets ready to be filled.
  • At this point, remove the pate from the fridge, put it to warm in hot water bath for some minutes and then, helping yourself with a sac-a-poche, fill the parmesan baskets with the pate. Serve it like this, putting some orange jam beside, hot bread and butter.


Keyword duck breast

About Duck Pate in a Parmesan Basket Cheese

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This recipe features duck pate, a smooth, creamy spread made from duck liver, known for its rich, complex flavour. The pate is served in a basket made from baked parmesan cheese, which provides a delightful crunch and a sharp contrast to the creamy pate. The combination of these two elements creates a dish that is both elegant and indulgent, perfect for a special occasion or a gourmet treat.

Cooking Tips

  • Use fresh, high-quality duck liver for the best tasting pate.
  • When making your parmesan baskets, ensure the cheese is evenly spread and baked until golden.
  • Allow the pate to chill in the refrigerator before serving to enhance its flavour and texture.
  • Be careful not to overcook the parmesan baskets; they should be crispy, not burnt.
  • Adjust seasoning as per taste. The pate should be rich and savoury, but not overpowering.

Serving Suggestions

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  • Serve the duck pate in parmesan baskets as an appetizer or hors d’oeuvre.
  • Pair with a glass of full-bodied red wine, such as a Cabernet Sauvignon, to complement the rich flavours.
  • Accompany with a side of fresh, crusty bread or crackers for added texture.
  • A simple green salad with a light vinaigrette can provide a refreshing contrast.
  • For dessert, consider a light sorbet or a cheese platter to round off the meal.


  • Can I use another type of pate for this recipe? Yes, you can substitute duck pate with chicken or pork pate.
  • Can I make the parmesan baskets in advance? Yes, the baskets can be made ahead and stored in an airtight container.
  • What can I use if I don’t have parmesan? You can use other hard cheeses like Asiago or Pecorino, but the flavour will be different.
  • Can I make this dish vegetarian? You can replace the duck pate with a vegetarian pate made from mushrooms or lentils.
  • Is there a gluten-free option for this dish? The recipe is naturally gluten-free, just ensure all your ingredients are gluten-free as well.

‘Duck Pate in a Parmesan Basket Cheese’ is a dish that showcases the beauty of gourmet cooking. With its combination of rich, savoury pate and crispy, tangy cheese, this recipe offers a culinary experience that is both indulgent and memorable. So, embrace the art of fine dining, savour the flavours, and most importantly, enjoy the journey.

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