Classic French Country Pate Terrine

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A rustic French country-style pate baked low and slow in a loaf pan lined with bacon, then chilled until firm. Sliced and served with cornichons, Dijon, and crusty baguette for a classic bistro appetizer.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 9 gCarbs
• 1 gFiber
• 2 gSugar
• 22 gProtein
• 720 mgSodium
• 320 mgPotassium
• 65 mgCalcium
• 4 mgIron
• 4 mgVitamin C
• 2800 mcgVitamin A

Ingredients

For the pate base

• 450 g (1 lb) ground pork shoulder
• 200 g (7 oz) pork liver, trimmed and finely chopped
• 150 g (5 oz) pork belly or thick-cut bacon, finely diced
• 1 cup (120 g) breadcrumbs soaked in 1/2 cup whole milk
• 2 large eggs, lightly beaten
• 2 shallots, finely minced
• 3 garlic cloves, minced
• 1/4 cup (60 ml) cognac or brandy
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tsp dried thyme
• 1/2 tsp ground allspice
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp white pepper
• 1 1/2 tsp fine sea salt

For the terrine assembly

• 8-10 thin strips smoked bacon or thin pork fat slices
• 2 bay leaves
• 1/2 tsp whole black peppercorns
• 1/4 cup (60 ml) water or chicken stock for the water bath

Directions

1. Preheat the oven to 160°C (325°F). Line a 1.5 L terrine mold or loaf pan with bacon strips, leaving long overhangs on the long sides to fold over the top.
2. In a large bowl, combine ground pork, chopped liver, diced pork belly, soaked breadcrumbs, eggs, shallots, garlic, cognac, parsley, thyme, allspice, nutmeg, white pepper, and salt. Mix thoroughly with your hands or a wooden spoon for 2-3 minutes until the mixture is uniform and slightly sticky.
3. Pack the pate mixture firmly into the lined mold, pressing out any air pockets and smoothing the top. Fold the overhanging bacon over to cover, then lay bay leaves on top and scatter peppercorns. Cover tightly with a lid or double layer of foil.
4. Place the terrine in a deep roasting pan and pour hot water around it until it reaches halfway up the sides. Bake in the water bath for 1 hour 30 minutes, or until an instant-read thermometer inserted in the center reads 72°C (162°F).
5. Remove the terrine from the water bath and let it cool to room temperature, still covered. Once cool, place a small piece of parchment directly on the surface and weight it with a couple of cans to compress the pate as it chills.
6. Refrigerate for at least 48 hours (ideally 3 days) to let the flavors develop and the texture set. To unmold, run a thin knife around the edges and invert onto a board; slice with a sharp knife dipped in hot water.
7. Serve in thick slices with cornichons, grainy mustard, pickled onions, and toasted baguette. Keeps refrigerated up to 7 days, or freeze in slices for up to 2 months.

Cook’s Notes

• Use pork liver for the most authentic flavor, but chicken livers (about 175 g) work as a milder substitute.
• Mixing the meat until sticky is the key to a tight, sliceable texture that does not crumble.
• A 48- to 72-hour rest is essential; freshly cooked pate will taste flat and crumbly without proper chilling.
• Pour off excess fat that pools on top after baking if you prefer a leaner finish, or leave it for extra richness and a protective seal.
• Serve with a small bowl of warm Cumberland or redcurrant jelly alongside the mustard for a traditional French presentation.

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