Museum Selection Toledo Duck Pâté with Armagnac
Description
Pâté was particularly favoured by European nobility in the 16th and 17th centuries; an account by John of Vandenesse records the menu for a banquet for the Order of the Golden Fleece in Utrecht in January 1546 with no less than 9 varieties of pate, including heron, pigeon, venison, veal, turkey and hare. Recalling the tradition, this Toledo Duck Pâté with Armagnac is a tasty game pate from Toledo in central Spain. Armagnac is a distinctive kind of brandy known for its deep tone, tasting of dark caramel, chocolate and burnt orange. This Pâté is ideal for light lunches or a picnic hamper.
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