Country Pate Gourmet Group
Indulge in the timeless elegance of French cuisine with this Country Pâté Gourmet Group recipe—perfect for your next dinner party or charcuterie spread. Made with a rich blend of ground pork, velvety chicken livers, and aromatic spices like allspice and nutmeg, this pâté is elevated by the addition of cognac and herbal notes from fresh parsley and thyme. Lined with thick-cut bacon and baked to perfection in a water bath, the pâté achieves an irresistibly smooth and flavorful texture. Serve it chilled with crusty bread, tangy cornichons, and Dijon mustard for a rustic yet refined appetizer that’s sure to impress. Whether hosting a gourmet gathering or treating yourself to a bit of luxury, this pâté is your ticket to authentic French flair.
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Recipe Information
Ingredients
- 500 grams ground pork
- 250 grams chicken livers, cleaned and trimmed
- 6 slices thick-cut bacon slices
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 2 tablespoons cognac or brandy
- 2 tablespoons heavy cream
- 2 eggs, lightly beaten
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoons ground allspice
- 0.25 teaspoons ground nutmeg
Instructions
Preheat your oven to 325°F (160°C).
Lightly grease a 9x5-inch loaf pan or terrine mold. Line it with the bacon slices, allowing them to overlap and hang over the edges of the pan. These will later be folded over the top of the pâté.
In a large bowl, mix together the ground pork, chicken livers, shallots, garlic, parsley, thyme, eggs, salt, pepper, allspice, and nutmeg until well combined. Add the cognac and heavy cream and mix thoroughly to incorporate.
Scoop the mixture into the prepared loaf pan, pressing it down to pack tightly and ensure there are no air pockets. Fold the overhanging bacon slices over the top of the mixture, sealing it well.
Cover the loaf pan tightly with aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the loaf pan (creating a water bath).
Bake the pâté in the preheated oven for approximately 90 minutes, or until the internal temperature reaches 160°F (71°C) when tested with a meat thermometer.
Once cooked, carefully remove the loaf pan from the water bath and let it cool to room temperature. Place a heavy object (such as a smaller loaf pan weighted with cans) on top of the pâté to compress it and create a firmer texture. Chill in the refrigerator for at least 4 hours, preferably overnight.
To serve, carefully remove the pâté from the loaf pan by running a knife around the edges and inverting it onto a serving platter. Slice and serve with crusty bread, cornichons, and Dijon mustard on the side.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 3.0 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
