Country Pate of Foie Gras, Pork Belly and Pork Shoulder
One of two #FoieTheWin winners for November comes from Chef Tomas Prado of Golden Fig Restaurant where they “proudly partner with local artisans and farmers to supply as many natural and organic products as are available, free of hormones, GMOs, pesticides and antibiotics. Our vision is to create a collaborative community around sustainable farming practices that translate into flavorful cooking.”
INGREDIENTS
- 1 Kg Pasture Raised Pork Belly diced 1/2″ and chilled
- 500g Pasture Raised Pork Shoulder diced 1/2″ and chilled
- 500g Hudson Valley Foie Gras chunks chilled
- 24g Kosher Salt
- 2g Sugar
- 6g Coarse Black Pepper
- 2g Quatre-epices (4 spice mix)
- 2g Piment Espelette
- 4g Pink Curing Salt
- 100ml Cognac
- 100g Panade (milk soaked bread)
- 1 egg
- 20 strips of high quality thick cut bacon
METHOD
- Combine all ingredients except Panade, egg and bacon strips in a large non reactive bowl and mix together. Let sit in refrigerator for 6-8 hours.
- Place all metal parts of the meat grinder in freezer for at least 2 hours.
- Preheat oven to 350F.
- Add the Panade and egg to your meat mixture and combine well. Set aside in refrigerator.
- Set up your meat grinder with the 1/8″ die. Begin grinding meat mixture over a bowl set with ice. Once done remove a small amount and make a party and cook on stovetop to taste. Adjust seasoning if necessary. Place meat mixture in refrigerator.
- Line your terrine mold with the bacon strips allowing for about 1 1/2″ to overlap on the sides. Place your meat mixture in terrine mold and smooth out evenly with a rubber spatula.
- Boil 1 gallon of water and add to a hotel pan for your Bain Marie. Place terrine mold in Baine Marie and cook in 350f oven for 45 minutes. Rotate the pan and cook for another 30 minutes or until internal temperature has reached 155F.
- Remove terrine from oven and cool down. Press terrine with 3-5# weights for 24 hours. Remove weights and let terrine sit for 3 days to ripen.
