- Saute shallots and garlic with butter very slowly, when soft add thyme and cool
-Saute Chicken and Duck livers. When cooked remove from heat, dice half, and finely mince remaining half and cool
-Heat Oven to 400F
-Heat a pot of water to simmer
-Mix milk and bread crumbs and set aside
- Mix egg with Quatre spice, parsley, pepper, salt in a Large bowl
-Add ground meats, port, shallots, breadcrumbs, livers and ham and mix well
-Line four pans with fatback slices with fat covering all sides with a lip hanging over pans.
-Divide into four pans. Tap pans to get air out. Cover top with fatback and seal edges. Wrap with foil.
-Place pate in a roasting pan and pour in hot water halfway.
-Bake for 2 hours, checking level of water bath. When temperature of pate is 160 and juices run clear, take pate out of oven
-Let rest for 20 minutes, then place in refrigerator on a large baking sheet pan. Place another on top, then weight down for 24 hours
-Take out and place individually in a hot water bath to melt fat. Turn upside down and remove foil Cut into 2 pieces then tightly wrap in plastic wrap
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (175g)|
|Recipe Makes: 60 Servings|
|Calories from Fat: 48 (34%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 157.9mg||49 %|
|Sodium 526mg||18 %|
|Potassium 191.2mg||5 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 8.6g|
|Protein 12.2g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 141
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