French Pork & Liver Pâté By Bourdain | BTB E88

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork belly

Chicken thighs offer a leaner option while maintaining moisture.

pork liver

🥗Healthier: chicken liver

💰Cheaper: beef liver

Chicken liver is lower in fat and offers a milder flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon reduces fat content while still adding smokiness.

brandy

🥗Healthier: apple juice

💰Cheaper: white wine

Apple juice adds sweetness without alcohol.

Put on gloves for hygiene.

Grind the pork liver, pork fat, and pork shoulder using a meat grinder or have a butcher do it.

Chop the parsley finely and add it to the meat mixture.

Add 3 oz of cognac and 3 oz of white wine to the mixture.

Add 0.5 tablespoon of black pepper and 1 tablespoon of salt to the mixture.

Incorporate the chopped garlic (amount not specified) into the mixture.

Preheat the oven to 300°F.

Prepare a baking dish for a water bath (bain-marie) by filling it with water halfway.

Line the loaf pan with overlapping strips of bacon, creating a layer.

Fill the loaf pan with the meat mixture, pressing it down firmly.

Poke holes in the mixture for steam to escape.

Cover the top with more bacon, overlapping as needed.

Place the loaf pan in the water bath and bake for 2.5 hours.

Check the internal temperature; if it hasn't reached 160°F, continue cooking for an additional hour.

Once cooked, allow the pâté to cool before refrigerating overnight.

To remove the pâté from the pan, try dipping the pan in hot water or carving the edges.

Slice and serve the pâté.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens