I made my second pate and I wanted to send along my recipe and cooking process. I got the idea for this pate after my last visit to Paris where we dined at Bistrot Paul Bert: (click here to see review)
We had a magnificent layered country terrine with foie gras and leeks. It was sublime and turned me further down the path of a leek-lover.
Thanks also to our neighbor Michael who told about the all dark-meat Guinea Hen and providing the base to this recipe.
As you can see by the picture the leeks really jump out of the pate along with the peppercorns. We tasted it last night and it was really remarkable. Another leek would have made it even more visually compelling, but all in all this was a very successful recipe. Enjoy!
Bacon slices- enough to line the terrine
Salt to taste
Ground black pepper to taste
1 teaspoon of green peppercorns- do not blend, leave whole
Whole guinea hen- probably 2 pounds
3-4 ounces duck fat- add the livers too
2 chicken livers
3 tablespoons of Cognac… and maybe a little more
Light German mustard
Port to taste
Line a terrine mold with the strips of bacon.
Remove the meat from the guinea hen. Underlying fat should be kept but not the skin as it is really sinewy and doesn’t grind well.
Trim the leeks until they are just long enough to fit end-to-end in the terrine and are about ¾ inches in diameter. Chop up a little of meaty part of the leek in lieu of onions.
Using a food grinder, coarsely grind the hen, hen livers and chicken livers. Toss the ground meats with the chopped leeks and spices. Add Port wine. Spoon about 1” of the meat part of the mixture into the bottom of the terrine mold and gently press and smooth the top surface. Add two trimmed leeks horizontally end-to-end in the terrine (I wish I had done 6 leeks). Add another meat layer and then another leek layer and then cover up the second layer of leeks with the remaining meat. Add a thin layer of light German mustard to the top layer of meat. Tuck strips of bacon over it to fit the mold. Place the lid over it.
Preheat the oven to 350F. Fill a large roasting pan with 1 inch of boiling water and place the terrine into the center of the hot water bath. Place the roasting pan into the oven and cook the pâté for 2 hours, refilling the hot water as needed, until it tests 165F in the center.
Allow the pâté to cool to room temperature on the countertop for about 30 minutes. Remove the lid and set a 2-lb weight over the terrine. Refrigerate the terrine with the weight over it until it thoroughly chilled and pressed, about 10 to 12 hours, or overnight. Remove the weight and replace the terrine’s lid. Chill the pâté for at least 2 or 3 days before serving.