Entree: France – Champagne – Pâté de Reims (Rustic coarse pork and pork-liver terrine from Reims)

Serving Size: 8

Approximate Time

Prep 45 min

Cook 1 hr 45 min

Additional 12 hrs

Total 14 hrs 30 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and coarsely chopped
- 8 oz (225 g) pork liver, trimmed
- 8 oz (225 g) pork belly or back fat, chopped
- 4 oz (115 g) smoked bacon, diced
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 0.3 oz (8 g)
- 2 large eggs, approx. 3.5 oz (100 g)
- 1/4 cup (60 ml) Cognac or brandy
- 1/4 cup (60 ml) heavy cream
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1/2 tsp (1 g) ground nutmeg
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried
- 2 bay leaves
- 4 slices bacon for lining, approx. 2 oz (60 g)
- 1 tbsp (15 g) butter for greasing the terrine

Instructions

1. Preheat the oven to 325°F (160°C). In a large skillet over medium heat, render the diced smoked bacon until fat is released; remove bacon pieces and set aside, leaving fat in the pan. Sauté the chopped onion and garlic in the bacon fat until translucent; cool slightly.
2. Coarsely grind the pork shoulder and pork belly through a coarse plate (or finely chop by knife for a rustic texture). Add the pork liver and pulse briefly so liver is incorporated but not fully pureed.
3. In a large bowl combine the ground meats, cooled onion-garlic mixture, reserved bacon pieces, eggs, Cognac, cream, salt, pepper, nutmeg, and thyme. Mix by hand until evenly combined but still slightly coarse in texture.
4. Line a 2- to 3-lb (1–1.4 kg) terrine or small loaf pan with the bacon slices, leaving overlap to fold over the top. Spoon the meat mixture firmly into the terrine, pressing down to remove air pockets. Fold bacon over to cover and tuck in 1–2 bay leaves on top.
5. Place the terrine pan in a larger roasting pan and pour hot water into the roasting pan to come halfway up the sides of the terrine (bain-marie). Cover the terrine with its lid or foil and bake for 1 hour 30 minutes to 1 hour 45 minutes, until an instant-read thermometer reads 160°F (71°C) at the center.
6. Carefully remove the terrine from the water bath. If desired, pour a layer of clarified fat or melted butter over the top to seal. Let cool to room temperature, then press with a weight (plate and cans) and refrigerate overnight for flavors to mature and to firm.
7. To serve, unmold, slice thinly with a sharp knife and bring to cool room temperature. Serve with crusty bread, mustard, and cornichons.