Servings: 10 350 g terrines
Calories: 886kcal
Equipment
- 10 terrines
Ingredients
- 1.2 kg chicken livers
- 1.2 kg pork belly
- 100 g duck fat
Seasonings
- 7 g freshly ground black pepper
- 30 g salt
- 5 g sugar
- 2 g garlic dried
- 5 g Rabelais spice blend
- 15 ml Mei Kwei Lu
- 3 eggs
- 2 onions medium
Procédé
- Remove the rind from the pork belly, then dice the meat.
- Grind the diced pork belly together with the chicken livers and onions.
- Microwave the whole onions until soft, then chop them.
- Combine all the ingredients except the eggs, kneading thoroughly.
- Bring the duck fat to room temperature so it incorporates smoothly.
- Press a sheet of plastic wrap directly onto the surface of the mixture.
- Refrigerate overnight.
- The next day, add the eggs and mix until fully incorporated.
- Spoon the mixture into the terrines, leaving about 2 cm of headspace.
- Wipe the rims with a clean cloth or paper towel dampened with white vinegar.
- Sterilize the sealed terrines—either in an autoclave at 10 lb for 75 minutes or submerged in boiling water for 3 hours.
- If cooking in a water bath, preheat the oven to 180 °C and bake for about 1 hour.
- Insert a skewer to check that the pâté is cooked through.
Notes
The author notes that this recipe yields eight full terrines plus one small extra, rather than nine standard terrines.
Nutrition
Calories: 886kcal | Carbohydrates: 4g | Protein: 33g | Fat: 81g | Saturated Fat: 29g | Cholesterol: 560mg | Sodium: 1306mg | Potassium: 558mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13381IU | Vitamin C: 23mg | Calcium: 32mg | Iron: 12mg
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