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Pork and Chicken Liver Pâté

Anne Challier
This recipe from the kitchen of Anne Challier is really a French cuisine classic. Pâté fois de volaille is easy to make in advance and perfect for an appetizer or a picnic.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 5 hours 15 minutes
Course Appetizer
Cuisine French, Provencal
Servings 8 people

Equipment

  • 1 mixing bowls, stainless steel
  • 1 loaf pan, non-stick (9x5in)

Ingredients
  

  • 430 g (15 oz) pork fillet
  • 350 g (12 oz) pork back-fat
  • 500 g (17 oz) Chicken Livers
  • 2 egg
  • 50 ml (1.5 oz) Cognac
  • 2 garlic cloves finely chopped
  • 2 shallot(s)
  • 25 cl (8 oz) cream
  • ¼ tsp herbes de Provence
  • ¼ cup flat-leaf (Italian) parsley coarsely chopped
  • salt and pepper

Instructions
 

  • Preheat oven to 180C (350F).
  • Finely chop pork fillet and transfer to a bowl.
  • Chop pork back-fat and chicken livers and add to bowl.
  • Add egg, cream, Cognac, garlic, shallots, “herbes de provence” and parsley, season to taste, mix well to combine .
  • In a terrine, press meat mixture down.
  • Bake until an inserted metal skewer feels hot to touch (1 1/2 hours) or until a meat thermometer reads 70C (160F).
  • Cool in pan, then refrigerate, weighted down with food cans, until chilled and firm (about 3-4 hours).
  • Slice and serve.
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