Pâtés & Terrines 

Foie de Porc Pate
Description: Recipe from Rooster Street butcher class @ http://www.roosterst.com/. Thanks Tony Page!

Servings: 4 to 5 half-pints

Time: 2 hours

Ingredients
* 300 g pork pork liver

* 3 eggs

* 13 g salt

* 95 g heavy cream

* 300 g butter

* Reduction

    * 20 g sliced onion

    * 1 bay leaf

    * 1 sprig thyme

    * 1 sprig rosemary

    * Juniper berries

    * 1/2 Tbsp black peppercorns

    * 87.5 g port wine

    * 87.5 g Madeira 

    * 43.8 g Brandy 

* Topping

* 1 cup rendered pork fat

* 1/2 tsp cinnamon

* 1/2 tsp ground cloves

Directions
1. Reduction

    1. Combine all the ingredients for the reduction and cook to reduce by 2/3.

    2. Cool to room temperature.

2. Make sure all other ingredients are at room temperature.

3. Clean and dice the pork and combine remaining ingredients in a blender and process until smooth.

4. Strain through a fine mesh sieve.

5. Fill 8 oz. jars or a plastic lined mold.

6. Cook on a water bath at 250 degrees until the internal temperature reaches 150 degrees. About 1 1/4 hours.

7. For the topping:

    1. Melt the pork fat and add the ground cinnamon and cloves. 

    2. Pour over the page in the jars to seal.

8. Store in refrigerator.

Advertisements
  • Categories

  • Enter your email address to follow this blog and receive notifications of new posts by email.

    Join 347 other followers

%d bloggers like this: