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    You are in: Home / Recipes / Country Pâté Recipe
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    Country Pâté

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 35 mins

    35 mins

    2 hrs

    Julie B's Hive's Note:

    A simple pâté with a meaty texture and herb-filled flavor. Use either fresh duck or chicken livers and please don't let the number of ingredients deter you. I had this at my daughter's and it is very, very good. Can be made two days ahead of serving.

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE LIVER MIXTURE

    FOR THE PANADA

    FOR THE FORCEMEAT

    FOR THE GARNISH

    Directions:

    1. 1
      MAKE THE LIVER MIXTURE:.
    2. 2
      Sauté the livers lightly in 1 tbsp olive oil over med heat for about 5 minutes. Push to the side of the pan and add the second tbsp olive oil. Add apple, onion, garlic, bay leaf, parsley, sage and thyme and sauté for another minute. Toss lightly and pour in the brandy. Sauté for 1 more minute. Remove pan from heat and toss in the cubed pork fat. Cool to room temperature.
    3. 3
      MAKE THE PANADA:.
    4. 4
      Combine the cream and bread cubes in a medium bowl; stir until cubes are soaked through. Season with s&p. Mash into a thick paste.
    5. 5
      MAKE THE FORCEMEAT:.
    6. 6
      Mix well the ground veal with the ground in a medium bowl using cold hands. Stir in eggs and seasonings. Combine well and chill.
    7. 7
      ASSEMBLE THE PÂTÉ:.
    8. 8
      FIRST: When the sautéed liver mixture has cooled, remove bay leaf. Transfer to the bowl of a food processor fitted with a metal blade. Pulse until blended but still a bit coarse then transfer to a bowl. Place forcemeat mixture into the processor, add the panada and pulse until blended, about 1 minute. Add liver mixture to the forcemeat mixture and pulse to combine. Transfer to a bowl and fold in the pistachios and whole green peppercorns from the list of the garnish ingredients.
    9. 9
      SECOND:
    10. 10
      Line a pâté mold (or a 1 1/2 quart loaf pan) with the sliced bacon, allowing the ends to hang over the edges by 2 inches. Fill the pan with the pâté mixture. Fold the ends of the bacon over and place the bay leaf, sage and thyme on top.
    11. 11
      THIRD:.
    12. 12
      Cover the pan tightly with heat-resistant plastic wrap then by heavy foil. Place in a bain Marie (a roasting pan and pour in enough cold water to reach 3/4 of the way up the side of the pâté dish. Bake in a 325° oven for two hours or until the internal temperature registers 140°F.
    13. 13
      FOURTH:.
    14. 14
      Remove the foil and plastic wrap from the pâté. Cool to room temperature. Rewrap tightly with plastic wrap. Refrigerate overnight.

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    Nutritional Facts for Country Pâté

    Serving Size: 1 (370 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1074.5
     
    Calories from Fat 799
    74%
    Total Fat 88.8 g
    136%
    Saturated Fat 34.1 g
    170%
    Cholesterol 384.3 mg
    128%
    Sodium 1900.2 mg
    79%
    Total Carbohydrate 24.3 g
    8%
    Dietary Fiber 2.6 g
    10%
    Sugars 2.9 g
    11%
    Protein 43.0 g
    86%

    The following items or measurements are not included:

    Applejack

    green peppercorns

    sage

    thyme

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