King Cole - Mushroom and Peppered Smoked Suck Pate
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King Cole - Mushroom and Peppered Smoked Suck Pate

An easy appetizer spread that can be served on crackers or thinly sliced baguette.
Servings: 2


  • 1 King Cole Duck KCD Smoked Duck Breast, thawed
  • 1 Shallot chopped
  • 8 oz 250 g Cremini mushrooms, quartered
  • 1 Clove of garlic minced
  • 2 Tbsp 30 mL White wine
  • tsp 0.5 mL Cayenne pepper
  • cup 75 mL Freshly grated Parmesan cheese
  • 4 oz 125 gr Cream cheese, cubed
  • Pinch Salt and freshly ground pepper Chopped parsley


  • Score skin of duck breast with cuts made ½-inch (1 cm) apart, diagonally in both directions to make a cross-hatch pattern.
  • Cook in skillet, skin side down, over medium heat until crispy – about 5 to 6 minutes. Remove from skillet and set aside.
  • In the same skillet, cook shallot, mushrooms and garlic over medium-high heat until browned – about 5 minutes. Add wine, salt, pepper and cayenne and cook until most of the liquid evaporates.
  • Remove from heat, stir in Parmesan, and let cool.
  • Cut duck breast into cubes and add into the food processor with the mushroom mixture and cream cheese. Process until coarsely chopped.
  • Place in bowl and sprinkle with parsley. Chill until ready to serve.