This classic French pâté is a masterpiece of texture and flavor, combining the earthy depth of veal and pork with the rich intensity of chicken livers. The centerpiece of this terrine is tender duck breast, nestled within a smooth, spiced forcemeat. Infused with white wine, brandy, and aromatic herbs like thyme and rosemary, this dish offers a sophisticated taste experience. It is perfect for entertaining, served thinly sliced on toasted baguette with cornichons and mustard. While it requires patience during the marination and slow baking process, the result is a preserve-worthy delicacy that tastes even better after resting.
French Pate
Description
This classic French pâté is a masterpiece of texture and flavor, combining the earthy depth of veal and pork with the rich intensity of chicken livers. The centerpiece of this terrine is tender duck breast, nestled within a smooth, spiced forcemeat. Infused with white wine, brandy, and aromatic herbs like thyme and rosemary, this dish offers a sophisticated taste experience. It is perfect for entertaining, served thinly sliced on toasted baguette with cornichons and mustard. While it requires patience during the marination and slow baking process, the result is a preserve-worthy delicacy that tastes even better after resting.Directions
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Combine the cubed veal, pork, and chicken livers in a large bowl.
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Add the white wine, bay leaves, rosemary, and 1 teaspoon of thyme to the meat mixture.
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Cover the bowl and refrigerate the mixture for 2 days to marinate.
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Line the bottom and sides of a terrine mold with the thinly sliced fatback.
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Grind the marinated meats (veal, pork, and livers) using a medium grinding plate.
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Place the ground meat mixture in a large mixing bowl.
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Add the cubed fatback, salt, pepper, allspice, 2 teaspoons of thyme, flour, eggs, and brandy to the ground meat.
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Mix thoroughly until all ingredients are evenly incorporated into a forcemeat.
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Pack half of the forcemeat into the prepared terrine, pressing down firmly to remove air pockets.
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Place the duck breasts in the center of the forcemeat, followed by any remaining fat strips.
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Cover the duck breasts with the remaining forcemeat, pressing down firmly again.
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Cover the terrine with foil and place a heavy lid or weight on top to prevent puffing.
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Place the terrine in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the terrine.
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Bake in a preheated oven at 280°F (138°C) for 2 to 3 hours, or until the juices run clear when tested with a skewer.
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Remove the terrine from the water bath and let it cool to room temperature.
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Refrigerate the terrine, covered, for at least 24 hours before slicing and serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 934.1kcal
- % Daily Value *
- Total Fat 43.1g67%
- Saturated Fat 14.4g72%
- Cholesterol 375.7mg126%
- Sodium 320.1mg14%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 122.6g246%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
