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A Breton Pate recipe
Bring a pan of water to the boil and put the pork rind in leave for 15 mins. Mix together the pork, liver, pork fat, onions and parsley strain the pork rinds and add last. Season with salt and pepper and add the egg. Put the thyme and the bay leaf into the bottom of a loaf tin. Line the tin with the streaky bacon letting it hang over the edges. Fill up with the meat mixture and fold over the bacon. Place in a preheated oven 170c or 325f gas 3 for 2 hours. Until browned on the top and shrunken from the sides of the tin. Chill for 24 hours before serving
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The Hotel Duret is ideally located between Place de l'Étoile and Porte Maillot, just a few steps away from the Champs Élysées and the Palais de Congrès, in one of the most prestigious areas of Paris. The property is placed in a typical, calm Parisian street, and offers an elegant yet intimate atmosphere, a heaven of quietness and pleasure.
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