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Pâté

A coarse-ground pork and liver pâté with bacon, cognac and warm spices, cooked sous vide and chilled overnight.

Makes six 5"x3" loaf pans Cook 2 hours 30 minutes
porkliverfrenchsous videappetizer
Illustration of Pâté
Illustration

Ingredients

  • 900 g pork butt, coarse ground
  • 600 g bacon, strips
  • 300 g bacon, small dice
  • 125 g pork liver
  • 125 g chicken liver
  • 125 g pork kidney
  • 100 g onion, puréed
  • 2 eggs, whole
  • 125 ml cognac
  • 125 ml heavy cream
  • 5 garlic cloves, minced
  • 35 g sea salt
  • 15 g Piment d'Esplette, or similar red pepper flake
  • 3 g Cure #1
  • 5 g fresh thyme leaves
  • 3 g black pepper, ground
  • 1 g nutmeg, ground
  • 1 g mace, ground
  • 1 g cloves, ground
  • 3 bay leaves, ground
  • 6 g green peppercorns in brine, drained
  • 90 g pistachios, roasted, chopped coarse; optional
  • black truffles, optional

Steps

1Before you start: chill the equipment

  1. Freeze the grinder attachments and bowl prior to preparing the ingredients.

2Trim and chill the offal

  1. Remove all veins and sinew from the 125g pork liver.
  2. Remove all veins and sinew from the 125g chicken liver.
  3. Remove all veins and sinew from the 125g pork kidney.
  4. Chill the livers and kidney until near freezing.

3Purée the aromatics

  1. Purée the 100g onion.
  2. Purée the 5 garlic cloves, minced.

4Build the spice blend

  1. Grind 35g sea salt.
  2. Grind 3g Cure #1.
  3. Grind 5g fresh thyme leaves.
  4. Grind 3g black pepper, ground.
  5. Grind 1g nutmeg, ground.
  6. Grind 1g mace, ground.
  7. Grind 1g cloves, ground.
  8. Grind 3g bay leaves, ground.
  9. Combine the reserved 15g Piment d’Esplette with the ground spices.

5Mix the cream, cognac and eggs

  1. Whisk the 2 eggs, whole, until smooth.
  2. Whisk in 125mL cognac.
  3. Whisk in 125mL heavy cream.
  4. Add the ground spice mixture to the cream mixture.
  5. Whisk well until evenly distributed.

6Grind and bind the farce

  1. Using a 6mm plate, grind the 125g chicken liver into the chilled bowl.
  2. Grind the 125g pork liver into the chilled bowl.
  3. Grind the 125g pork kidney into the chilled bowl.
  4. Combine the cream mixture with the 900g ground pork butt.
  5. Incorporate the 300g diced bacon.
  6. Add 6g green peppercorns, drained.
  7. Add 90g pistachios, roasted, chopped coarse (optional).
  8. Add black truffles (optional).
  9. Mix thoroughly to create the bind.

7Line the pans and pack the farce

  1. Line six 5"x3" loaf pans with the 600g bacon strips.
  2. Pack the farce into the loaf pans, packing down tightly to remove air pockets.
  3. Wrap the overhanging bacon over the top of the packed farce.

8Seal and cook sous vide

  1. Tightly wrap the entire loaf pans in plastic wrap.
  2. Using a vacuum sealer, seal the plastic-wrapped loaf pans.
  3. Cook en sous vide at 150ºF/65.5ºC for approx. 2 hours and 30 minutes, or until the core reads said temperature.
  4. Allow the pâté to cook at core temperature for at least two minutes or more.

9Cool and chill

  1. Remove the pâté from the water bath and allow it to cool for 1 hour, remaining vacuum sealed.
  2. While the pâté cools, prepare an ice bath for chilling.
  3. After an hour of cooling at room temperature, submerge the vacuum-sealed pâté in the ice bath.
  4. Chill for an extra hour.
  5. Transfer the pâté, still in the vacuum bag, to the refrigerator.
  6. Allow to chill overnight.