📝 About This Recipe
This classic French Country Pâté is a cornerstone of the charcuterie board, offering a robust, coarse texture and a deeply savory profile. Infused with the warmth of fine Cognac and the bright pop of green peppercorns, it represents the heart of rustic French cooking. Perfectly seasoned and wrapped in delicate bacon, this dish transforms simple ingredients into an elegant, timeless snack that improves with age.
🥗 Ingredients
The Meat Grind
- 1.5 lbs Pork Shoulder (cut into 1-inch cubes, chilled)
- 0.5 lbs Pork Fat Back (chilled and diced)
- 8 oz Chicken Livers (cleaned, trimmed of connective tissue)
- 8-10 strips Smoked Bacon (thinly sliced for lining the terrine)
Aromatics and Seasoning
- 3 pieces Shallots (finely minced)
- 3 cloves Garlic (minced into a paste)
- 2 tablespoons Unsalted Butter (for sautéing)
- 1 tablespoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Pink Curing Salt (Prague Powder #1) (optional, for color and preservation)
- 1 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon Ground Allspice
- 2 tablespoons Green Peppercorns in Brine (drained and left whole)
The Binder
- 1/4 cup Cognac or Brandy (high quality)
- 1/4 cup Heavy Cream (cold)
- 1 Large Egg (beaten)
- 2 tablespoons All-purpose Flour
👨🍳 Instructions
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1
Place your meat grinder attachments, the pork shoulder, fat back, and chicken livers in the freezer for 20-30 minutes before starting. Keeping everything ice-cold ensures a clean grind and prevents the fat from melting.
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2
In a small skillet, melt the butter over medium-low heat. Sauté the minced shallots and garlic until translucent and soft, about 5 minutes. Remove from heat and stir in the Cognac, then set aside to cool completely.
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3
Grind the chilled pork shoulder and fat back through a coarse die (approx. 6mm) into a large chilled bowl. Grind the chicken livers through a fine die (3mm) or pulse them in a food processor until smooth, then add to the pork.
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4
Add the cooled shallot mixture, salt, curing salt, black pepper, thyme, and allspice to the meat. Using your hands or a sturdy spoon, mix vigorously for 2 minutes to develop the protein structure.
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5
In a small bowl, whisk together the egg, heavy cream, and flour until smooth. Pour this mixture into the meat along with the whole green peppercorns. Fold gently until fully incorporated.
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6
Perform a 'test fry': Take a small teaspoon of the mixture and fry it in a pan. Taste it to ensure the seasoning is perfect; remember that pâté is served cold, so it should be seasoned slightly more aggressively than a hot dish.
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7
Preheat your oven to 300°F (150°C). Line a 1.5-quart terrine mold or loaf pan with the bacon slices, overlapping them slightly and leaving overhang on the sides to fold over the top later.
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8
Pack the meat mixture into the lined mold, pressing down firmly to remove any air pockets. Fold the overhanging bacon slices over the top. Cover the mold tightly with a lid or two layers of aluminum foil.
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9
Place the terrine in a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the terrine mold to create a gentle bain-marie.
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10
Bake for approximately 75-90 minutes, or until the internal temperature reaches 155°F (68°C) when measured with a meat thermometer.
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11
Remove the terrine from the water bath. Place a heavy weight (like a brick wrapped in foil or canned goods) on top of the pâté while it cools; this compresses the meat for a perfect sliceable texture.
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12
Once cooled to room temperature, refrigerate for at least 24 hours (and up to 3 days) before serving. This resting period is crucial for the flavors to mature and mellow.
💡 Chef's Tips
Always keep your meat and equipment near-freezing to prevent the fat from 'smearing,' which results in a grainy texture. If you don't have a meat grinder, ask your butcher to coarse-grind the pork and fat for you. The pink curing salt is optional but highly recommended to keep the pâté a rosy pink rather than grey. For a luxury variation, add 1/4 cup of chopped pistachios or diced truffles to the final mix. Do not skip the weighting process; it is the secret to the dense, professional charcuterie texture.
🍽️ Serving Suggestions
Serve thick slices with a side of sharp, crunchy cornichons to cut through the richness. Pair with a crusty, toasted sourdough baguette and a stone-ground Dijon mustard. Accompany with a glass of chilled Beaujolais or a crisp, dry Riesling. Add a dollop of fig jam or onion marmalade for a sweet-and-savory contrast. Serve as part of a larger board with walnuts, dried apricots, and hard cheeses like Comté.