Description
I realize making this pate may seem like quite a production, but if you enjoy charcuterie, this would make for a very fun, beautiful, and quite delicious project.
Ingredients
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon cayenne pepper
- 1 ¼ pounds boneless pork shoulder, cut into 1-inch cubes
- 6 ounces duck leg meat
- 4 ounces fatty bacon, chopped
- 4 ounces chicken livers, roughly chopped
- 1 small yellow onion, diced
- 1 shallot, thinly sliced
- ⅓ cup chopped Italian parsley
- ¼ cup cognac
- 5 teaspoons kosher salt
- 4 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- ⅛ teaspoon pink curing salt (such as Instacure™ #1) (Optional)
- ½ cup heavy whipping cream
- ⅓ cup dry bread crumbs
- 2 eggs
- ½ cup dried cherries (Optional)
- ½ cup shelled whole pistachios (Optional)
- 8 strips bacon, or as needed
Instructions
- Combine cloves
- nutmeg
- ginger
- and cayenne pepper in a small bowl to make spice mixture.
- Place pork shoulder
- duck meat
- chopped bacon
- chicken livers
- onion
- shallot
- parsley
- cognac
- salt
- garlic
- pepper
- 3/4 teaspoon spice mixture
- and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
- Whisk cream
- bread crumbs
- and eggs together in a bowl.
- Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
- Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
- Arrange bacon strips crosswise in a 9×5-inch loaf pan
- letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
- Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
- Preheat oven to 350 degrees F (175 degrees C).
- Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C)
- 1 3/4 to 2 hours.
- Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan
- press it down with a heavy pan. Remove the aluminum foil
- leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food.
- Refrigerate at least 8 hours to chill and compress the pate.
- To unmold the pate
- pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.
Prep Time: 1 hr 10 mins
Cook Time: 1 hr 45 mins
Total Time: 13 hrs 10 mins
Servings: 12