Chef’s Country Pâté Recipe
with traditional condiments, and burgundy onion confit
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Ingredients
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Pâté Ingredients
Method
Pâté Preparation
- 1
Prepare the Mixture
In a large mixing bowl, combine ground pork, ground beef, and pork fatback. Add the finely chopped onion, minced garlic, thyme, parsley, eggs, cognac, salt, black pepper, and nutmeg. Mix until well combined.
- 2
Transfer to Baking Dish
Preheat the oven to 160°C (320°F). Transfer the mixture to a loaf pan or terrine mold, pressing it down to eliminate air pockets. Smooth the top with a spatula.
- 3
Bake
Cover the top of the loaf pan with aluminum foil and place it in a larger baking dish filled with water (water bath). Bake for about 1.5 hours or until the internal temperature reaches 70°C (160°F).
- 4
Cool and Refrigerate
Once cooked, remove from the oven and allow to cool to room temperature. Then refrigerate for at least 4 hours or overnight to set.
