Prep 1 hr
Cook 2 hrs
I've served this twice - once at a tapas party thrown in November, 2001 and a second time at a reunion of sorts that my wife and I hosted over the summer of 2014 (I'm posting this after the 2014 event). I thought that it was perhaps a bit salty as written so I'd suggest that you make the terrine with half the salt and then saute a teaspoon or so to taste for salt. Remember, though, that it's served cold or at room temperature, which may mute the saltiness compared to eating it hot out of a pan. I like that I can make this a few days ahead of time and that it gets better after a few days in the fridge. I used about 3/8 lb pancetta instead of the fatback, since I couldn't slice it thin enough the first time I made it - it was gross and got cut off before serving.
- 1⁄2 lb chicken liver
- 1 duck liver (optional)
- 1 duck (skinned and boned)
- 3⁄4 lb lean boneless pork (loin or sholder)
- 1⁄4 lb pork fat
- 2 large eggs
- 1⁄2 teaspoon fresh ground black pepper
- 3⁄4 teaspoon thyme
- 1⁄2 cup dry spanish sherry wine (fino)
- 1⁄4 cup brandy (preferably Spanish)
- 2 large garlic cloves (minced)
- 2 tablespoons minced parsley
- 1⁄3 cup cured ham (in 1/4", cubes)
- pork fatback (thinly sliced)
- 4 bay leaves
- Remove fat from duck, too. It should weigh ~3 1/2 pounds.
- Place in the bowl of a processor the chicken and duck livers, the boned duck, pork, and pork fat. Blend to a medium consistency. With an on-off motion, mix in eggs, salt, pepper, thyme, sherry, brandy, garlic, and parsley. Stir in the ham.
- Line a 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan with the strips of fatback (or, alternatively, pancetta) and extend them over the side. Pour in the pate mixture, arrange the bay leaves in a row down the center, then fold over the strips of fatback to cover the pate (if they do not cover, add more strips). Cover tightly with foil and place in a large pan of boiling water and bake at 350F for 2 hours.
- Remove the loaf pan from the water and pour off any fat. Weight down with a heavy object (a foil-covered brick works well) and cool. Remove the weight, cover, and refrigerate for several days. Bring to room temperature before serving.
- Onion marmalade complements the pate well. I didn't serve the marmalade.
- *** Make several days in advance ***.