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Recipe : **** French Paté

French Paté
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    3 h
  • Difficulty
    Very easy
  • Pause
    24 h
  • Ready in
    27 h 20
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 duck breasts, cut in strips (chicken breasts may be substituted)
  • 6 bay leaves
  • 2 lrg eggs
  • 1 teaspoon rosemary
  • 3 teaspoons thyme
  • pepper (to taste)
  • 1 tablespoon allspice
  • salt & pepper
  • 900 g veal shoulder, cubed
  • 450 g pork shoulder, cubed
  • 450 g chicken, livers
  • 100 g fatback, thinly sliced
  • 300 g fatback, cubed
  • 80 g flour
  • 500 ml wine, white
  • 60 ml brandy

  • Recipe preparation steps

  • 1
    Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of thyme. Let the mixture marinate in the refrigerator for 2 days.
  • 2
    Line a terrine with the pork fat. Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and remaining 2 teaspoons thyme, flour, eggs, and brandy.
  • 3
    Pack half of the mixture into the lined terrine. Add the duck breasts and fat strips, then cover with the remaining forcemeat.
  • 4
    Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine.
  • 5
    Bake at 280°F for 2 to 3 hours or until the juices are clear. Remove lid and cool.
  • Ready !



 

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