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Categories:
chicken duck liver duck pork pork fat eggs ground black pepper thyme sherry wine brandy garlic parsley cured ham pork fatback bay leaves
Viewed: 72 - Published at: 9 years agoIngredients
- 12 lb chicken liver
- 1 duck liver (optional)
- 1 duck (skinned and boned)
- 34 lb lean boneless pork (loin or sholder)
- 14 lb pork fat
- 2 large eggs
- 12 teaspoon fresh ground black pepper
- 34 teaspoon thyme
- 12 cup dry spanish sherry wine (fino)
- 14 cup brandy (preferably Spanish)
- 2 large garlic cloves (minced)
- 2 tablespoons minced parsley
- 13 cup cured ham (in 1/4", cubes)
- pork fatback (thinly sliced)
- 4 bay leaves
Method
- Remove fat from duck, too.
- It should weigh ~3 1/2 pounds.
- Place in the bowl of a processor the chicken and duck livers, the boned duck, pork, and pork fat.
- Blend to a medium consistency.
- With an on-off motion, mix in eggs, salt, pepper, thyme, sherry, brandy, garlic, and parsley.
- Stir in the ham.
- Line a 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan with the strips of fatback (or, alternatively, pancetta) and extend them over the side.
- Pour in the pate mixture, arrange the bay leaves in a row down the center, then fold over the strips of fatback to cover the pate (if they do not cover, add more strips).
- Cover tightly with foil and place in a large pan of boiling water and bake at 350F for 2 hours.
- Remove the loaf pan from the water and pour off any fat.
- Weight down with a heavy object (a foil-covered brick works well) and cool.
- Remove the weight, cover, and refrigerate for several days.
- Bring to room temperature before serving.
- Onion marmalade complements the pate well.
- I didn't serve the marmalade.
- *** Make several days in advance ***.
