Calvados Pork and Chicken Liver Pate - Chef Recipe by Charles-Etienne Prétet

Ingredients

500 g of minced pork belly (ask your butcher to do it)
500 g of minced four quarter (asked your butcher to do it)
500 g chicken livers chopped finely
20 g salt
5 g black pepper crushed
1 eggs
2 tsp of Plain Flour
2 tsp of Nutmeg
5 finely chopped French onion shallots
3 Tbs of Calvados (French Apple Alcohol or Cognac)
6 bay leaves

Utensils Needed:

1 rectangle loaf or iron terrine pan

Method

Fill up your terrine or your loaf pan with your mix and put 6 bay leaves on top of your mix, before putting the lid on your iron terrine or covering your loaf pan with foil.

Place the terrine or loaf pan in a large baking dish and pour hot water into the baking dish to come halfway up the sides of the terrine. Bake it at 180 C for 1 1/2 hours, or until the pâté is shrinking away from the sides of the terrine.

Lift terrine out of the bain-marie and leave the pâté to cool, still wrapped in the paper and foil. Once cold, drain off the excess juices, cover with plastic wrap and refrigerate for up to 48 hours.

Run a knife blade around the pâté and cut it in slices to serve on a board with a side of baguette, pickles or toasted sourdough.