A French Classic for a Very Good Reason.
I’ve long wanted to make this kind of pâté and finally got around to doing so. This is the kind of cooking project that I love. Nothing is complicated, but it has to sit for 4 days to cure after it’s been baked. The anticipation of eating a slab of country pâté is enough to keep me happy for days and is part of the fun.
I had a bag of foie gras slices from D’Artagnan Foods sitting in my freezer and knew this would be a good way to use some of them. After looking at multiple recipes, I came up with this one. I didn’t want to stray too far from the memory of the one I ate in Paris a few years ago.
I began by cutting up pork belly, pork shoulder, and foie gras into small pieces and letting them sit overnight with salt, sugar, some spices, curing salt, cognac and Calvados.
The next morning, I added panade (bread soaked with milk) and an egg before putting it all through my meat grinder. I then mixed in some chopped pistachios. After that I lined a pullman loaf pan with strips of bacon, spread in the meat mixture and covered it all with the overhanging bacon.
At this point it was ready to be placed into a large roasting pan into which I added boiling water and baked for a little over an hour until the center reached 155°.
After it had cooled down, I placed heavy cans on top of it and chilled it for 24 hours, at which time I removed the weights and let it chill for another 3 days in order to ripen.
What you see here is the end result and I couldn’t be more thrilled. It’s everything I want in a good country pâté. The flavor of the foie gras fully permeates it, yet the pork holds its own, too. If you’re a pâté loving person, you’ll get where I’m coming from. I fantasized that I was sitting in a bistro in France when I ate this meal. If only!