Country Style Pâté

Kate Itrich-Williams
Kate Itrich-Williams
December 8, 2021
Making a country-style pâté terrine is far easier when using the precise heat and full steam in the Anova Precision Cooker. Yes, this dish is still a project — you’ll need to break down a pork shoulder and grind the meat — but you needn’t worry about overcooking it once you’ve assembled the pâté. Any extras freeze well; slice into manageable portions and place in airtight zipper-lock bags. Defrost overnight in the refrigerator. Note: The prep time below includes an overnight rest in the refrigerator before serving.
Serves
12
Prep Time
10:30
Cook Time
03:00
Country Style Pâté
0
14
Ingredients
1 (3 ½-pound/1.6kg)
pork shoulder roast, with the fat cap
2 Tbsp
unsalted butter
3 large
shallots, minced
3 cloves
garlic, minced
½ cup
Calvados or other brandy
½ cup
heavy cream
2 large
eggs, lightly beaten
1.5 Tbsp (13g)
Diamond Crystal kosher salt
1 tsp
freshly ground black pepper
¼ tsp
freshly ground nutmeg
¼ tsp
ground cloves
8 oz (227g)
chicken livers, cut into small dice
1 cup (135g)
toasted and lightly salted shelled pistachios, chopped
12 oz (340g)
dry-cured bacon
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: On
Steam: 100%
Temp: 165°F
Heat: Rear

2. Cut Pork

Remove the fat cap from the pork shoulder and reserve. Remove the bone from the roast and cut the meat into 1- to 2-inch cubes. Remove and reserve any large pieces of fat. Weigh out 2 ½ (1.1kg) pounds of the meat and 8 ounces (227g) of the fat. Save any remaining meat and fat for another use.
Cut Pork

3. Freeze and Grind

Place the meat on a sheet tray and freeze for 15 minutes. Meanwhile, dice the fat, place in a small bowl, and refrigerate. Once the meat is firm, coarsely grind it, either in batches in a food processor or using a meat grinder. Return to the fridge.
Freeze and Grind

4. Sauté Aromatics

Melt the butter in a large skillet over medium heat. When the butter is foamy, add the shallots and garlic and cook, stirring frequently, until softened but not browned, about 5 minutes. Transfer to a large bowl and let cool.
Sauté Aromatics

5. Finish the Pâté Mixture

Once the aromatics are cool, whisk in the wine, cream, eggs, salt, pepper, and nutmeg. Add the ground pork and chicken livers. Using your hands, mix aggressively until the pork begins to appear stringy. Stir in the pistachios and the reserved pork fat until evenly combined.
Finish the Pâté Mixture

6. Line the Loaf Pan

Line the bottom and sides of a large loaf pan with the bacon. Transfer the pâté mixture to the loaf pan, compacting the meat as much as possible. The pan will be very full; this is okay, as the meat will shrink as it cooks. Fold any excess bacon up over the top of the meat. Place the pan on a rimmed sheet pan.
Line the Loaf Pan

7. Steam

Rack
Insert the probe into the center of the pâté, then transfer to the oven. Bake until the probe registers 150°F (66°C), about 3 hours.
Sous Vide Mode: On
Steam: 100%
Temp: 165°F
Heat: Rear
150°F Probe Target

8. Press and Chill

Once the probe hits 150°F (66°C), carefully remove the pâté from the oven. There will be a lot of juice in the sheet pan; this is okay. Place the loaf pan in a clean sheet pan or baking dish. Cover with a piece of aluminum foil, then top with a heavy cast iron skillet. Let cool to room temperature, about 1 hour, then refrigerate overnight.
Press and Chill

9. Slice and Serve

To serve, remove the skillet and foil from the top of the pan. Fill a baking dish with hot water, then set the loaf pan in the water to loosen the sides of the pâté. Run a thin spatula along the sides of the pâté, then flip it out onto a cutting board. Slice and serve with mustard and cornichons.
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