Pate de canard en croute (Boned stuffed duck baked in a pastry crust)
PASTRY
| 6 | cups flour |
| 1 1/2 | teaspoons salt |
| 1/4 | teaspoon sugar |
| 1/4 | cup vegetable shortening |
| 1/2 | cup (1 stick) butter |
| 2 | eggs |
| About 2/3 cup cold water | |
| Extra flour (for sprinkling) |
1. In a big bowl, place flour, salt, sugar, butter, and shortening. Rub the flour and fat together rapidly between the tips of your fingers until the fat is broken into pieces the size of oatmeal flakes. Do not overdo this step as the fat will be blended more thoroughly later.
2. Add the water and blend quickly with one hand, fingers held together and slightly cupped, as you rapidly gather the dough into a mass. Sprinkle up to 3 tablespoons more water by droplets over any unmassed remains and add them to the main body of the dough. Press the dough firmly into a roughly shaped ball. It should just hold together and be pilable, not damp and sticky.
3. Place the dough on a lightly floured board. With the heel of one hand, not the palm, which is too warm, rapidly press the pastry by the two spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches. This constitutes the final blending of fat and flour, or fraisage.
4. With a scraper or spatula, gather the dough again into a mass. Knead it briefly into a fairly smooth round ball. Divide into 2 pieces – 2/3 and 1/3. Sprinkle them lightly with flour and wrap in waxed paper. Place in the freezer for 1 hour or until the dough is firm but not congealed, or refrigerate for 2 hours.
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