Recipe from French Charcuterie at Home by Gilles & Nicolas Verot
Chopping and mixing meats are vital in the making of pâté. Chopping ensures a smooth and uniform result, while mixing guarantees the firmness required for the pâté, preventing it from crumbling. For example, mixing pork belly before integrating other ingredients leverages the natural collagen in the meat, achieving a well-formed slice.
1 ¼ pounds (650 g) whole pork belly or 1 pound (500 g) minced pork belly
6 sprigs parsley
1 ½ shallots
¼ cup (50 g) button mushrooms
1 tablespoon unsalted butter
3 teaspoons plus 1 pinch salt, divided
5 pinches freshly ground pepper
¼ pound (100 g) chicken livers
¾ pound (350 g) boneless skinless chicken breast
1 large egg
¼ cup plus 2 tablespoons (100 g) heavy cream
Using a knife, remove the rind and any bones from the pork belly, making sure to keep the fat on the belly.
Finely chop parsley leaves. Dice the shallots and button mushrooms.
In a medium skillet over medium heat, melt the butter. Add shallots, mushrooms, and 1 pinch each of salt and pepper, stirring frequently. Once the shallots turn golden, add the parsley and chicken livers. Sauté until the livers have a rich brown color on both sides. Set aside to cool.
Chop the chicken and half the olives into approximately ¼-inch (7mm) pieces.
Place the pork belly in a mixing bowl; add the remaining salt and pepper. Mix by hand or with a mixer on low speed.
Pour the egg and cream into the bowl and blend until the mixture becomes uniform. Add the livers, mushrooms, parsley, and shallots. Mix vigorously by hand or with a mixer on low speed for about 5 minutes. Transfer the mixture to a mold and press firmly.
Place the mold in a cold oven. Set the oven to 320°F (160°F) and bake using the convection setting (if possible) for 1 hour 30 minutes.
Remove the mold, and while still hot, use a paper towel to dab away any imperfections on the pâté’s edges. Let it rest for 1 hour at room temperature, then cover and refrigerate overnight. Remove from the refrigerator 30 minutes before serving.
Refrigerated leftovers will keep for 4 days.
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