Recipe Duck confit pâté with star anise

Great, a good homemade pâté, that’s the only thing that’s true! This one will stand out with its spice with a powerful aroma, star anise or star anise. It will enhance the duck meat for your greatest pleasure. Prepare the right slices of crispy bread for tasting!

Paté de canard confit à la badiane
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Preparation time:
Heat treatment time:
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Number of persons: 6 servings
  • The carcasses of two fat ducks (meat, necks, etc.) or 1 leg and 1 wing
  • 200 g of duck fat
  • A star anise
  • 2 bay leaves
  • 1 tbsp of salt
  • Pepper
  • The cooking juices of a duck confit (optional)
  • Water

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200g (Diameter : 82)


  • Place the meats, bay leaves, star anise, salt, duck fat in a casserole dish and cover with water.
  • Cook over low heat, stirring occasionally, for 3 to 4 hours. The flesh must be very crumbly and fall away from the bones on its own (the necks are quite difficult to clean). In fact the pieces end up being candied.
  • Remove the bay leaves, star anise and all bones.
  • Mix the remaining material.
  • Season with pepper, adjust the salt if necessary and place in a terrine.
  • Immediately proceed to the heat treatment for 90 minutes at 100°C.

NB: If you have cooked and potted a confit at the same time, collect the cooking juices from the bottom of the casserole dish and add them to the blender bowl: Step 4.

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