📝 About This Recipe
This classic French country terrine is a masterclass in balance, anchored by the warm, aromatic depth of a homemade Quatre Épices blend. Combining rich pork shoulder, creamy liver, and smoky bacon, the pâté develops a sophisticated complexity as it cures, offering notes of clove, nutmeg, and ginger. It is an essential centerpiece for any charcuterie board, representing the soulful, time-honored traditions of the French countryside.
🥗 Ingredients
The Signature Quatre Épices Blend
- 2 tablespoons Black Peppercorns (whole, toasted)
- 1/2 teaspoon Whole Cloves (toasted)
- 1 teaspoon Ground Nutmeg (freshly grated)
- 1 teaspoon Ground Ginger (dried)
The Meat Base
- 1.5 lbs Pork Shoulder (ground coarsely)
- 0.5 lbs Pork Fatback (ground coarsely)
- 0.5 lbs Chicken Livers (cleaned, sinews removed, and finely chopped)
- 8-10 slices Smoked Bacon (to line the terrine mold)
Aromatics and Binding
- 3 pieces Shallots (minced)
- 3 cloves Garlic (finely minced)
- 1 tablespoon Fresh Thyme (leaves only, chopped)
- 1/4 cup Cognac or Brandy (high quality)
- 1/4 cup Heavy Cream (chilled)
- 1 large Egg (beaten)
- 1 tablespoon Kosher Salt (plus more to taste)
👨🍳 Instructions
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1
Prepare the Quatre Épices by grinding the toasted peppercorns and cloves in a spice grinder or mortar and pestle until fine. Mix with the nutmeg and ginger; set aside.
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2
In a large chilled mixing bowl, combine the ground pork shoulder, ground fatback, and chopped chicken livers.
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3
Add the minced shallots, garlic, thyme, salt, and 1.5 tablespoons of your prepared Quatre Épices blend to the meat mixture.
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4
Pour in the Cognac, heavy cream, and the beaten egg. Using your hands or a sturdy spatula, mix vigorously until the mixture becomes slightly tacky and well-emulsified.
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5
Perform a 'test fry': Cook a small patty of the mixture in a skillet. Taste it once cooled to check for seasoning, adding more salt or spice blend if necessary.
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6
Preheat your oven to 325°F (160°C). Line a 1.5-quart terrine mold or loaf pan with the bacon slices, overlapping them slightly and letting the ends overhang the sides.
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7
Pack the meat mixture into the mold, pressing down firmly to remove any air pockets. Fold the overhanging bacon slices over the top.
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8
Cover the mold tightly with a lid or a double layer of aluminum foil.
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9
Place the mold in a large roasting pan and fill the pan with boiling water until it reaches halfway up the sides of the terrine (a bain-marie).
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10
Bake for 75-90 minutes, or until the internal temperature reaches 155°F (68°C) when tested with a meat thermometer.
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11
Remove the terrine from the water bath. Place a heavy weight (like a brick or canned goods) on top of the foil-covered pâté to compress it as it cools.
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12
Once at room temperature, refrigerate for at least 24 hours before serving. This allows the fats to set and the Quatre Épices flavors to fully mature.
💡 Chef's Tips
Always keep your meat and equipment as cold as possible to prevent the fat from breaking. Freshly grinding your spices for the Quatre Épices makes a world of difference in the aromatic profile. Don't skip the 'test fry' step, as seasonings taste different once the pâté is chilled. If you don't have a terrine press, a piece of cardboard wrapped in foil works perfectly under your weights. The pâté is actually better on day 2 or 3, so plan ahead for your gathering.
🍽️ Serving Suggestions
Serve thick slices with crusty French baguette or sourdough boules. Pair with sharp cornichons and a grainy Dijon mustard to cut through the richness. Accompany with a glass of chilled Beaujolais or a crisp dry Rosé. Add a spoonful of onion jam or fig preserves for a sweet-and-savory contrast. Serve alongside a simple frisée salad with a light vinaigrette.