Duck liver pate with Cointreau – Chef's Pencil

This delicious creation perfectly balances the delicate flavours of duck foie gras and the citrus notes of Cointreau resulting in a velvety smooth pâté that is as refined as it is delicious.

Channel	Publish Date	Thumbnail & View Count	Actions
	Publish Date not found	0 Views	View on YouTube Channel URL not found

How to make duck pate

Related: Most Popular French DishesRelated: A Guide to French Bread and BaguettesRelated: Chicken Liver with Wilted Radicchio Caramelized Shallots and Reduced BalsamicRelated: Foie Gras Terrine with Marinated FigsRelated: St. Pierre & Foie Gras with Matelote Sauce

Robert comes from the South of France on the French Riviera a village called Beausoleil (meaning 'beautiful sun') bordering Monaco Monte Carlo. Robert trained at the Catering Institute of Nice and Menton. His stepfather of Italian descent was head chef for The Palace of Monaco. His mother was appointed to the French Consulate in Melbourne and the family came to Australia in 1968. After her term expired the family decided to stay and live in Australia. Robert worked in Melbourne and then Newcastle in 1969 before opening Capanna Restaurant in Hamilton. He then moved to Adelaide and worked at Decca's Place in North Adelaide before moving to Sydney to join his family. He opened the very popular Eliza's in Double Bay and then worked at both La Rive Gauche and Beppi's. The family had quite a few restaurants in the Sydney area. Robert opened his first restaurant in 1972 in Potts Point called Le Sagittaire where he met Sally who he later married. Robert and Sally moved to The Hunter Valley in late 1973 after selling the restaurant in Potts Point to take over the management of The Happy Valley Restaurant on Oakey Creek Road Pokolbin (then part of Saxonvale Wines). They married in May 1975 and settled at Apple Porch in Broke. In 1978 they opened The Pokolbin Cellar Restaurant (then part of Hungerford Hill Wine Village) and whilst running the restaurant they took over all catering on The Rothbury Estate for Mr Len Evans OBE OA and also opened The Verandah Restaurant on Calais Estate. The Hunter Valley presented Robert and Sally with the challenge of creating dining in a rural destination close to the vineyards and creating a marriage of food and wine. In 1979 Robert and Sally's first son Louis was born followed by a second son Joseph in 1984 making them a complete family. In 1989 Robert and Sally became involved in The PepperTree Project with Mike and Suzie O'Connor (Peppers Hotel Group) and Murray and Linley Robson (Robson Wine Group). The three couples and partners established the unique PepperTree destination with The Convent PepperTree Wines and Robert's Restaurant which officially opened in October 1991. Robert and Sally subsequently sold all their other businesses to concentrate on Robert's Restaurant which quickly became a success. In 1998 they joined The Tower Estate Group with Mr Len Evans as Chairman as the restaurant went from strength to strength. Following the passing of Mr Evans Robert and Sally made an offer to buy back Robert's which was ultimately declined and Robert and Sally decided it was time to pursue new ventures in the growing Hunter area. In August 2007 Robert and Sally started running a traditional French bistro (Bistro Molines) at Margan Cellar Door on Hermitage Road allowing Robert to return to his roots as a chef and produce excellent French cuisine. In October 2008 Bistro Molines relocated to a beautiful destination at Mount View on the hilltop near Tallavera Grove. The spectacular aspect resembling French provincial country offers a serene and stunningly unspoilt part of the Hunter Valley. Bistro Molines with Robert and Sally at the helm is perhaps the best discovery to experience. *Portrait by: Chris Elfes Photography