I made my first pate and I wanted to send along my exact recipe and cooking process. It was actually quite easy, though a little time consuming, but not as bad as I thought it would be.
Pancetta slices- enough to line the terrine
1 tablespoon butter
1 small white onion, chopped
2 cloves garlic, finely chopped
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon of green peppercorns- do not blend, leave whole
1/2 teaspoon ground allspice
1/2 pound of duck legs (much cheaper than duck breast and with more fat)
6 ounces pork belly fat
4 ounces pork tenderloin
2 chicken livers
2 eggs, beaten (1)
3 tablespoons of Cognac… and maybe more
1 dry bay leaf
1 sprig thyme
5 porcini mushrooms- really… yum
Line a terrine mold with the strips of pancetta.
In a small skillet, sauté the onions and garlic with the butter, water, salt, pepper, and allspice for 5 minutes, until the vegetables are tender. Transfer the cooked onions and garlic to a bowl to cool slightly.
Using a food grinder, coarsely grind the duck, pork belly fat, pork tenderloin, and chicken livers. Toss the ground meats with the beaten eggs, Cognac, and the cooled onions and spices. Spoon the mixture into the terrine mold and gently press and smooth the top surface. Arrange the bay leaf and thyme over the pâté and tuck a strip 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 counter-top 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.