Pork Liver Pâté

| September 13, 2011

Episode 107: Economical Offal
Recipe: Pork Liver Pâté

This is the standard meat and liver pâté available in most supermarkets in France, as well as at small restaurants and bistros. A special curing salt gives the pâté its beautiful pink color and great taste. Customarily served cold with French mustard and small cornichons, it makes a good first course for an evening meal or a light lunch with a salad and country bread. Serve a robust red wine.

Pork Liver Pâté

Serves 6 to 8

8 ounces pork liver, nerves and sinews removed and diced
2 pounds ground pork (about 70% lean and 30% fat; shoulder or Boston butt is good)
3/4 cup dry white wine
2 1/2 teaspoons curing salt, preferably Morton Tender Quick
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon ground thyme
1 garlic clove, crushed and very finely chopped
2 bay leaves
Cornichons (tiny French gherkins)
Dijon mustard

Preheat the oven to 325 degrees.

Drop the diced liver into a blender and blend for 35 to 50 seconds, or until smooth. Transfer to a large bowl.

Add the ground pork to the livers, then add the wine, salt, pepper, thyme, and garlic and mix thoroughly.

Spoon the meat mixture into a terrine measuring 8 to 10 inches long, 4 to 5 inches wide, and 4 to 6 inches deep. Arrange the bay leaves on top. Cover the terrine with aluminum foil, set it in a baking pan, and pour enough lukewarm water around it to come at least three quarters of the way up the sides of the terrine. Bake for 2 1/2 hours, or until the pâté reaches an internal temperature of about 145 degrees. Remove from the water bath and allow to cool to room temperature, 2 to 3 hours.

Refrigerate the pâté overnight before serving. (The pâté will keep for up to 1 1/2 weeks refrigerated.)

Cut into 1/4-inch-thick slices and serve with cornichons and mustard.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.


Category: meat, offal, Recipes

About the Author ()

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin's websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

Comments (3)

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  1. Stephanino says:

    Mr. Peppin. I use Prague Powder Number 1 to cure the meat for sausage. I would like to make the Pork Pate as described in this recipe.

    Can I use the Prague Powder Number 1 instead of the Morton Tender Quick salt?

    Thank you.

  2. Ivyvalory says:

    Dear Jaques — I noticed that in the episode, you called for a pound of pork liver and 1 1/2 pounds of ground pork, and in the recipe it is half as much liver and more pork.  Which do you prefer?  More livery, or more porky?

  3. Hgillette says:

    M. Pepin, would venison liver work inland of the pork liver?