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Poultry liver pate with truffles recipe

Poultry liver pate with truffles recipe



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  • Pâté
  • Chicken liver pâté

Pâté with truffles is a French classic for New Year's Eve. It is easy to make but needs to rest for 1 day in the refrigerator so plan accordingly.

Be the first to make this!

IngredientsServes: 12

  • 250g poultry livers, such as chicken livers
  • 200g ham
  • 250g sausage meat
  • 12 thyme sprigs
  • 1 egg
  • salt
  • 1 (50g) jar black truffle slices
  • sliced lard or fatty bacon to line the mould
  • 4 to 5 bay leaves

MethodPrep:15min ›Cook:1hr ›Extra time:1day chilling › Ready in:1day1hr15min

  1. Preheat your oven to 180 C / Gas 4.
  2. Process livers and ham in your food processor till finely chopped. Add sausage meat, thyme, egg and salt. Let machine run for 10 seconds, then stir in the truffles.
  3. Line a terrine mould with lard and make sure to have some overhang so you can cover the pate with it. Tip the mixture into the mould and even it out with a spatula. Scatter the bay leaves on top.
  4. Fold the extra lard over the pate and cover the mould with a lid or with aluminium foil.. Bake for 1 hour. Let cool, then refrigerate for at least 1 day before slicing.

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All You Need to Know About Liver Pate for Keto and Carnivore Diets

Primal Edge Health may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.

Liver pate is best for beginners dipping their toes into the adventurous world of nose to tail eating. Of all the organs and odd bits, liver is usually the one people try first. Blending it into a liver pate is a simple and enjoyable way to add it to your diet.

There are many reasons why pate is a good option to start with once you decide to eat organ meats in your keto diet or carnivore diet. To begin with, when compared with other foods, ounce for ounce animal livers are the highest source of nutrition on the planet.

Pates are blended, making them visually appealing and easy to get down. Since they are so rich, a little bit goes a long way. You’ll get a satisfying sense of accomplishment about eating organ meats and only need to have just a little bit.

Table of Contents (click to view)


Chicken Liver Pate Recipe

Chicken Liver Pate?! Don’t leave the page just yet.

I know many of you can’t even imagine eating chicken livers in any form but hang in here. This rustic chicken liver pate recipe adapted from Marc Vetri’s il viaggio di vetri cookbook is simply divine.

Yes, there is a distinctive chicken liver flavor, but with all of the other ingredients combined, it is not overwhelming. In fact, you might be surprised and dismayed at the amount of butter this wonderful recipe contains.

It is extremely rich so a little goes a long way. I’ve prepared it many times for parties or when friends spend the weekend and the reception is always overwhelmingly positive.

You have heard me mention Chef Vetri on many occasions here. He and his partner Jeff Benjamin host The Great Chef’s Event to raise money for the Alex’s Lemonade Foundation, a noble cause to help find a cure for childhood cancer.

Marc and Jeff invite a bunch of their favorite chefs to come to Philly to cook small plates for hundreds of foodies like myself. It is in my opinion this is one of the best culinary events anyone could wish for and supports a great cause.

I adapt Marc’s recipe a little because I was missing an ingredient or two and cut it in half because the original makes quite a bit, and I didn’t think I would eat it all.

Besides, the thought of frozen pate is just not appealing, if it can be frozen at all. (If you read this post Marc, please let me know.) Like I said, a little will fill you up.

This recipe is extremely affordable. The chicken livers cost me only $1.50 for a half a pound! There are a few other ingredients that are more expensive but you only need a small quantity and you can always substitute.

I didn’t have pancetta, a salt cured pork belly, so I substituted bacon and it didn’t hurt the overall flavor one bit.

If you ever want to enjoy a country style rustic chicken pate, I suggest you give this one a try. I’m sure it will become an often-repeated appetizer in your culinary repertoire.


Pâté recipes - 10 recipes

Vegan Georgia Pâté is made from boiled peanuts, rich tahini, zesty lemon juice, cayenne pepper, and fresh herbs f.

  • 1 (15-ounce) can or 2 cups fresh boiled peanuts, shelled
  • 5 tablespoons tahini
  • 3 tablespoons fresh lemon juice, about 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons minced garlic
  • 2 teaspoons lemon zest
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • salt and pepper to taste

Haitian Chicken Pâté Puffs

Rather than a more traditional pâté, a chicken picadillo is first made and then whirred up to make a filling in t.

  • 1 habanero pepper
  • cooking spray
  • 1/4 cup yellow onion, chopped
  • 2 teaspoons garlic, minced
  • 1/2 pound ground chicken breast
  • 1/4 cup shredded carrot
  • 2 teaspoons no-salt-added tomato paste
  • 2 teaspoons fresh lime juice
  • 1 teaspoon cider vinegar
  • 1 tablespoon green onions, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon grated whole nutmeg
  • 1 (14-ounce) package frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water

Grilled Chicken Liver Pâté & Blackberry Crostini

Chicken Liver Pâté & Blackberry Crostini is an excellent way to start any dinner party or celebratory gathering w.

  • PATE:
  • 1 pound chicken livers, about 2 cups
  • 2 to 3 cups whole milk
  • extra virgin olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes, divided
  • 2 tablespoons minced shallot
  • 1 teaspoon fresh thyme leaves
  • 1/3 cup bourbon
  • 2 tablespoons heavy cream
  • 1/8 teaspoon (or more) ground allspice
  • 8 1/4 -thick slices country-style rye bread
  • 1 bunch radishes (about 6 ounces), trimmed, very thinly sliced
  • BLACKBERRY SALAD:
  • 1/4 cup olive oil
  • 1 tablespoon flat leaf parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon fresh lemon juice
  • salt and pepper, to taste
  • 1 pint fresh blackberries

Mushroom Pâté

Easy to make, this Mushroom Pâté is a vegetarian recipe that is packed-full of rich mushroom flavors and will imp.

  • 3 tablespoons olive oil
  • 8-ounces crimini mushrooms, sliced, about 1 cup
  • 4-ounces white mushrooms, sliced, about 1/2 cup
  • 2 cloves garlic, roughly chopped
  • 1 tablespoon thyme, minced
  • 1 tablespoon half and half
  • 1 teaspoon truffle oil
  • 1 shallot, roughly chopped
  • salt and pepper to taste

Vegan Red Curry Peanut Pâté

Spicy and nutty this vegan pâté is the perfect flavor-packed appetizer to start off any festive dinner party

  • 1/2 cup salted roasted peanuts
  • 1/4 cup low-fat coconut milk
  • 1/2 teaspoon Thai red curry paste, more if you want it spicy
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon lime zest

Beef Liver Pâté with Balsamic Caramelized Onions

Beef Liver Pâté with Balsamic Caramelized Onions is a classic pâté recipe that has a powerful flavor kick from .

  • 1.5-pounds grass-fed beef liver trimmed, sliced into 1/4-inch thick slices, and soaked in 1/3 cup balsamic vinegar for at least 3 hours or overnight in the refrigerator
  • 2 to 3 tablespoons of tallow, lard, or rendered pork fat, divided
  • 1 organic yellow onion, sliced
  • 6 cloves organic garlic, pressed or grated
  • 1/3 cup balsamic vinegar
  • 1 teaspoon Red Boat fish sauce
  • 1 teaspoon Real salt or Himalayan sea salt
  • 2 sprigs organic thyme, leaves removed
  • 1/4 to 1/2 cup organic extra virgin olive oil

Bourbon-Pecan Pâté

I find poaching the livers in some chicken broth gives them a milder taste

  • 2 tablespoons butter
  • 1/2 cup finely chopped pecans
  • 1/2 pound chicken livers, rinsed and drained
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1/3 cup apple juice
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground allspice
  • 1/3 cup chicken broth
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons bourbon whiskey
  • Parsley
  • Toasted pecan halves
  • Apple and/or pear wedges
  • Assorted crackers or toasted bread

Easy Country Pork Pâté with Dried Apples & Pistachios

This pâté has a sweetness from the dried apples, a few savory notes from the bay leaves, and a distinguishing cru.

  • 1 1/2 pounds coarsely ground pork*
  • 1/4 cup dried apple slices, finely diced
  • 1/2 cup whole roasted pistachio nuts, shelled
  • 1/4 cup brandy or Cognac
  • 1/4 cup apple juice
  • 1 egg white, lightly beaten
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 6 slices bacon
  • 4 bay leaves
  • coarse-ground mustard to taste
  • cornichons or sour gherkins for garnish
  • baguette slices, toasted, for serving

Faux Gras Pâté

This easy make-ahead pâté makes for an elegant first course or party appetizer on any festive buffet table

  • 1 stick unsalted butter, about 1/2 cup
  • 1/2 cup duck fat
  • 1 cup onion, finely chopped
  • 1 large garlic clove, minced
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
  • 1 teaspoon minced fresh marjoram or 1/4 teaspoon dried
  • 1 teaspoon minced fresh sage or 1/4 teaspoon dried
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground allspice
  • 1 pound chicken livers, trimmed
  • 1/4 cup port, madeira, cognac, or armagnac
  • a fresh thyme, marjoram, or sage sprig as garnish, optional
  • crackers, baguette slices, or hearty bread to serve

Chicken Salad Pâté

This lightened-up version of traditional pâté is made from chicken breasts and enriched with the flavors of sweet.

  • 4 chicken breasts
  • 2 to 3 celery stalks, peeled and finely chopped
  • 3 tablespoons Sweet Pickle Salad Cubes, finely chopped
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Dill Pickle, finely chopped
  • 4 tablespoons mayonnaise, plus more to taste

Chicken Liver Pate with Redcurrant Gelee

Made in the style of Pate de foie gras

  • 1/2 cup unsalted butter
  • 1/2 cup chopped onion
  • 1 tsp chopped garlic
  • 1 lb chicken livers, cleaned and cut in half
  • 1 1/2 tsp fresh thyme or 1/2 tsp dried
  • 1 star anise (optional)
  • Salt and freshly ground pepper
  • 1 Tbsp sherry vinegar
  • 1 Tbsp Cognac
  • Topping
  • 2 Tbsp unsalted butter, melted
  • Gelee
  • 1/4 cup redcurranr jelly
  • 2 Tbsp sweet wine
  • 2 Tbsp chopped dried cherries

Roasted Mushroom, Lentil, and Walnut Pâté

Filled with the vibrant flavors of cremini mushrooms, balsamic vinegar, shallots, and rich walnuts, Roasted Mushroo.

  • 2 cups water
  • 1 cup dried lentils
  • 1/4 cup balsamic vinegar, divided
  • 1 (8-ounce) package cremini mushrooms
  • 1 tablespoon shallots, diced
  • 2 garlic cloves, minced
  • 3/4 cup walnuts, toasted, coarsely chopped
  • 1/2 cup fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • baked tortilla chips or pita bread to serve

Truffle Pâté

Zesty and full of flavor, this Truffle Pâté is laced with real truffles, fresh lemon, rich Triple Sec, and a vari.


Easy Homemade Pork Liver Pate Recipe

Ingredients

  • 1 ½ pounds (720 g) pork liver
  • 1½ cups finely ground pork
  • 2/3 cup chopped salt pork
  • dush of each: nutmeg and oregano
  • 1/4 teaspoon crushed bay leaf
  • 3 cloves garlic, peeled and crushed
  • 2 tablespoons brandy
  • 1/2 cup (125 ml) dry white wine
  • dash freshly ground black pepper

Method

Step 1

Mince the pork liver and mix with the pork and salt pork. Stir in nutmeg, oregano, bay leaf. Pour in the brandy, dry white wine. Mix well. Season with black pepper. Mix thoroughly.

Step 2

Fill the terrine with pork mixture, and press down firmly. Cover with aluminum foil.

Step 3

Preheat the oven to 350 F (175 C). Cook in preheated oven for 1¼ hours.

Step 4

Turn off the oven. Remove cooked pate from the oven. Cool, and allow to set in the refrigerator for at least 8 hours before cutting.


Chicken Liver Mousse Pâté with Port Gelée

Don’t be mistaken. This is not Gwyneth Paltrow’s “go-to nosh” after a detoxing, beachside pilates sesh’. It is, however, a full-fat, full-flavored hors d’oeuvre of which Julia Child would be proud to serve—at least I’d like to think so.

H ere’s something you won’t hear everyday: “I’ve always loved the taste of liver!” On the other hand, chicken liver pâté plays this role of ambassador a shining star that’s somehow managed to bridge the divide between the liver lover and those with less sophistication. Cream is a key component in this recipe, producing a lightly-colored, less livery tasting mousse making this a perfect introduction for the less initiated—and we all have one of those in our family.

Mousse or Pâté?

Is it a mousse or is it a pâté? The texture falls nicely between the gelatin providing body, yet retaining a spreadable consistency. It’s likely the classification of mousse is most felicitous, as cream and gelatin are key components, and the resulting texture is more refined than one might typically associate with a “pâté”. As to what it’s called, I’ll let you decide.

Etymology of Pâté

The English word pastry, Italian pasta, and French pâté all go back to a suggestive group of ancient Greek words having to do with small particles and fine textures, according to Harold McGee. 1

“Pâté is a medieval French word that was given originally to a chopped meat preparation enclosed in dough, but eventually came to name the meat preparation itself, with or without enclosure. Pie was the near equivalent of the original pâté in medieval English, and meant a dish of any sort—meat, fish, vegetable, fruit—enclosed in pastry. The word has less to do with the doughs than with the odds and ends it came from magpie, a bird with variegated coloring that collects miscellaneous objects for its nest.” — Harold McGee 1

Chicken Liver Mousse: Two Methods

There are two methods by which you can make this mousse: By sauté or bain-marie.

The chicken livers can be sautéed, puréed with other ingredients, and chilled. Or you can purée raw livers with other ingredients, cook au bain-marie (water bath), and chill. The latter results in a more refined, silky texture the former, generally considered easier, less so.

The trade-off: Sautéing the livers will develop a more robust flavor by way of maillard reaction, but with that comes a slightly grittier texture. If you do have a high-powered blender, you can get excellent results puréeing the sautéed mixture, though it will never be as refined as that produced au bain-marie.

Color and appearance is another point for consideration when choosing a method. Liver oxidizes quickly, turning a less-than-appealing gray-brown color when exposed to air. A mousse cooked by bain-marie prevents this, retaining it’s slightly pink color. Insta Cure #1, an optional ingredient, is also an antioxidant and slows oxidation, retaining more color in both methods.

Finally, either method benefits from straining the cooked liver mixture through a fine sieve or chinois.

The Sauté Method:

The sauté method is detailed within the recipe at the bottom of the page.

The Bain-Marie Method:

You’ll need an accurate digital thermometer—but you already have one of those, right? Cooking time is wholly dependent upon the size of the vessel you use, so you’re going to need to keep an eye on it.

  1. Preheat your oven to 300ºF/150ºC
  2. Follow the directions for the sauté method until you reach the point of cooking the livers. Do not cook the livers.
  3. Add the cream, bacon and shallot mixture to the blender or food processor.
  4. Purée, adding the raw livers in batches until everything is very well emulsified.
  5. Pour the puréed mixture into your container(s).
  6. Prepare your water bath. Use an oven-proof vessel, like a baking dish or dutch oven big enough to hold your mousse container and allow for a good amount of water to surround it.
  7. Place your container, filled with mousse purée, into the baking vessel.
  8. Fill the baking vessel with water to within an inch or so of the top of the mousse container.
  9. Transfer to preheated oven.
  10. Cook until center of mousse registers 158ºF/70ºC begin checking temperature after 10-15min. (to monitor progress, I use the wireless iGrill thermometer)
  11. Remove from water bath and allow to cool.
  12. Cover surface with port gelée.
  13. Transfer to refrigerator and chill overnight.

158ºF, not “Rosy”

Let me preface with this: I’m not one to shy away from a bloody-blue steak. Hell, I’d drink the blood from a still-beating heart as long as it was bacterially safe. But undercooked livers? Not a good idea. And the majority of chicken liver recipes out there call for under-cooking—including that ubiquitous recipe by Julia Child 2 , which instructs cooking “until just stiffened, but still rosy inside.”

There are two major issues with this:

  1. Color is not an accurate gauge of doneness—especially in poultry. Meathead at Amazingribs.com has an excellent article on the topic of meat color in realtion to temperature and pH (acidity).
  2. Chicken livers should be cooked to at least 158ºF/70ºC and held for two minutes to be safe for consumption 3 .

According to a study by the CDC 77% of chicken livers are contaminated with campylobacter jejuni. This is not something that’s going to kill you, but it will make you wish-you-were-dead sick.

“… studies have shown that 77% of retail chicken livers are contaminated with Campylobacter and that, when contamination is present, it is usually in internal tissues, as well as on the surface … in order for chicken livers to be free of Campylobacter they must be heated to internal temperatures in excess of 158ºF/70ºC and held at that temperature for 2–3 minutes. In this investigation, the livers were found to be intentionally cooked lightly to maintain a desired texture and taste. This practice might be common, particularly when preparing chicken livers for use in a mousse or pâté. …”

Chicken Liver Mousse Pâté

  • Servings: 24
  • Time: 2hr
  • Difficulty: Moderate

Is it a mousse or is it a pâté? The texture falls nicely between the gelatin providing body, yet retaining a spreadable consistency. It’s likely the classification of mousse is most felicitous, as cream and gelatin are key components, and the resulting texture is more refined than one might typically associate with a “pâté”. As to what it’s called, I’ll let you decide.


These easy, basic dark chocolate truffles are decadently divine and easy to make. Using a melon baller is what I find easiest. You can also dust your hands with cocoa powder when rolling to prevent sticking. Have fun!

It's a monday night, the weekend is over, and you have made chicken casserole for the 85th time. Does this scenario feel familiar? This is why I created recipe roulette. I love cooking, but what I don't love is having to find inspiration for what to make for dinner every night when I'm bored of the same old recipes, particularly on weeknights after a long day at work. Whether you want a healthy Chinese chicken recipe or a Vegan Mexican taco recipe, we can help you break up your routine of cooking the same food week in week out and provide some inspiration for you and your family.


Ways to Serve Pâté

As a spread: Any type of pâté is delicious on toasted bread. You can pre-spread and arrange the toast points on a pretty platter or let your guests serve themselves.

With eggs: Tuck it inside an omelet or serve it on the side of eggs made anyway for an unusual and delicious pairing.

On sandwiches: Who would have thought pâté would be a natural on a sandwich or burger. But it works.

With cheese and fruits: Spruce up a cheese platter with dried fruits, nuts, and cubes of formed pâté.

Stuffed into veggies: Creamy and spreadable pâté s can be stuffed into peppers, tomatoes, pickled mushrooms, and celery.

As a dip: Carrot and celery sticks are naturals but don't overlook tortilla chips for dipping into pâté.


Mousse vs Coarse Cut Pâté: what’s the difference?

The word “Pâté” is a French word meaning “paste or spread” and is generally used to describe a cracker or bread accompaniment that is a baked mixture of ground pork, game or poultry meats and liver to which herbs, spices, and a wine, brandy or liquor are added. It has been made for centuries throughout central and northern Europe and is a staple of those cuisines today.

The pâté evolved as an economical and flavorful way to use all parts of the farm animal. It was the French who are credited with introducing more complex flavors and the classic country style pâtés such as the Pâté de Campagne, made of pork, onion, garlic, parsley and thyme. Pâté is produced in a loaf form and can be pre-sliced and vacuum packaged, sliced to order, or packaged in a small terrine. The “country style” or “coarse cut” genre is typically served as a slice or it is sliced and cubed and served with toothpicks.

The word “Mousse” is also a French word that refers to a sweet or savory spread that is finely ground, creamy, yet spreadable and of a whipped-like consistency. Unlike the coarse cut, it is always spread on bread or a cracker, or it is an ingredient that is spooned into another recipe. Both coarse cut and mousse pâtés can be found made of pork, chicken, duck, goose, and other ingredients. Alexian’s award winning Duck Liver Mousse with Cognac is our most popular mousse, followed by its runner up, the Truffle Mousse which is made with pork fat, turkey and chicken liver, truffles and generous helping of sherry.

While still in the charcuterie family but not quite classified as pâté, the French word “Rillette” typically describes pork or duck meat that is slow cooked in its own fat with a subtle blend of spices, so as to create a pulled, fall-apart, shredded texture.

It is spread on bread or crackers and is also used to make or enhance the flavor of other foods such as in a filling for pasta or a topping on a baked potato, for example.

It should also be kept in mind, that the liver in a pâté or mousse is not foie gras unless it is specifically described as foie gras. The term foie gras refers to the liver of a goose or duck that has been purposely fattened to achieve a desired level of richness and texture. Alexian does not use any foie gras.

Alternatively, Alexian’s vegetable and vegan pâtés are vegetable-based alternatives. They can be country style, or spreadable depending upon how they are made. They are a lighter alternative and more colorful than their meat-based counterparts, which makes them a great addition to your charcuterie board. We recommend Alexian Vegetable Pâté, Eggplant with Goat Cheese, and Mushroom Artichoke, which can be sliced to serve and enjoyed with a fork!


62 Comments

Very beautiful work, guys. Would you say the Good Cook loafs pans you used were 5″x3″ or the next size up 8″x4″?

Thanks, Marc. Much appreciated. I just double-checked. The Good Cook loaf pans are 5.75″ x 3″. That’s the interior size, which is also marked on the rim of the pan.

Great job Kyle! Looks great, and very well put together. Thanks again for the consideration in this post…

Thanks, Evan. It was good to collaborate.

This is just lovely, now I want a sous vide even more!

Thanks, Chant. You should look into the Nomiku if you are in the market. I love the size. I often pack it in my suitcase to travel with me.

Hello, could you indicate the length of the length of the thermocouple needle probe you are using. I did not see a FEP designation as you indicated Thanks!

James, the “FEP” probe listed there is actually a wire probe for submersing and monitoring water bath temp. The needle probe I use is called: “MINIATURE NEEDLE PROBE Model: 113-181/113-182/113-183/113-184/113-185”, and it’s located here: http://www.thermoworks.com/products/probe/tc_penetration.html

Thanks for mentioning the foam tape I have been taking the internal temperature on faith, but it’s definitely something that should be mentioned. I just ordered some from JB Prince, hopefully it works out.

Let me know how that brand works out. I’m still searching for the right brand, and that’s next one my list. For those most part they work well, but on long cooks the brands I have used seem to loose adherence. To date, the vacuum has never been broken, but I’ve had a few of them just barely hanging on.

Oh, and also. Sous Vide Dash is an app available for iOS. It gives you (very close) approximations of cook times based on a lot of different criteria, like your circulator brand, type of protein/veg, thickness, starting temp, etc. It’s easily one of the worst designed apps with terrible usability, but it does have the information there. It’s a great reference if unable to test core temp. At least you can start there and add a bit of time for safety.

What’s the generally accepted life of the Terrine in the refrigerator in a sealed condition ? I have a Nomiku and I’m dead keen to give this a go, but it will take a while to eat it all and/or give terrines away to friends and family.

It’s always such a hard thing to say. Without vacuum maybe 1 to 2 weeks. Under vacuum, 2-3 (max). You can also freeze pâté very well, especially when under vacuum. The thawed is 95% quality of what unfrozen would be. This is scaled for 6 of those mini loafs. You could easily cut in half and make three. These always go so quickly for me. Throughout testing I made about 18 of these, we ate about 4 or 5 at home and gave the rest away. Youre friends will love you if you bring them pâté. )

Just a thought on the idea of opening the vac-seal bag to check temp and resealing… If you’re using a chamber sealer that might not be a good idea as the increased temperature of the product could cause the food to “boil” at the higher pressures excerted by the sealer and cause the farce to break.

Jered, that’s an excellent point. I was considering an edge sealer when I wrote that, but that should be made known. Food sealed in a chamber sealer should always be chilled before being sealed. I’m make that note/revision to the post. Thanks for pointing it out.

Great collaboration! I have been wanting this Evan Brady’s recipe ever since I saw it posted on Sausage Debauchery, the man has serious chops, as do you. Great info on the circulator as well, I have been planning on asking you for advice on which one to purchase, but it is all done here, what a great deal. Thanks again.

Thanks, Scott. Glad you liked it!

Nice post Kyle. I like the story and the photos integrated through out. Very easy to follow!

Thanks, Jason. I’m glad to hear it. Thanks for taking the time to comment.

Any reason why I could not replace the bacon with a Lonzardo that I cured? Also, I know my wife will not even try it with kidney in the recipe, what would you replace it with, equal amount of pork butt, I am long on Guanciale, and Coppa right now as well, would either of these be suitable to replace the kidney? Any thoughts would be much appreciated. Thanks.

Scott — Lonzardo would be a fine replacement for the encasing bacon. It’s funny, kidney may sound weird, but it’s actually a much mellower flavor than the liver. Make it without telling her. She’ll like it, then let her know what she likes. ) If you had guanciale, you may use that in place of the interior bacon dice. That would be great. More pork butt or even liver would be a fine replacement for the kidney as well. You could cut long strips of coppa and use that in the very center of the pâté, as a garnish. Pay attention to how salty your coppa is though. If it’s salty, you may decrease the overall salt amount to compensate.

Great idea on the Coppa garnish. Really appreciate your help. I’ll let you know how badly I get the beak when I tell her she ate kidney although, you may be able to hear her all the way from Salem…. Thanks again. S

Ha! I can’t be held responsible—but I will encourage you. Good luck.

Well, after procuring all of the gear and ingredients I finally gave this a go yesterday. Just tasted it and is pretty amazing. Mine looks a lot like “helping hands in the kitchen” despite my best efforts. Any good suggestions on removing from the tin, i buggered that up. Used everything in the recipe, home cured bacon included, but replaced the outside bacon with lonzardo which worked great and tastes wonderful. I messed up and used pequin pepper in place of what is called for and it is way too spicy (no duh, right) should have thought that through better, and compared scovilles between the peppers and adjusted accordingly. All in all a good learning success, really happy you and EB shared this. Will become a staple for sure. BTW I used that JB Prince tape, worked without leaks on this and a test batch of meatloaf I did using the same pan.

Scott, excellent, so glad to hear it. What circulator are you using? As for removing from the terrine: I run under some hot tap water is usually all you need. It will cause the fat to melt between the pâté and the terrine. You may run a dull knife along all of the edges. Then invert and knock it against you counter a few times. It should just fall out. The pepper amount there is certainly based on a very mild pepper. As a good substitute you can use Korean gochugaru. I find it’s close in heat level and similar in flavor, yet much less costly. Happy to hear the JB Price tape worked too. I’ve got some on order. If you’d care to share a photo, other’s have shared theirs on the Our Daily Brine Facebook page. Would love to see how it came out. Thanks for sharing.

I purchased the exact gear- Nomiko circulator and ThermoWorks thermometer setup you are using here. I was trying to decide how to approach SV and decided to trust your choices because you seem to be really on top of the science/tech from your comments on the SD page, and here. I was right, the gear works flawlessly, & am really enjoying learning the SV technique. Thanks for the help on removing from terrine, will give that a go. Total stupid mistake on the pepper on my part, I really like Pequin’s flavor profile but bonehead move to use that much, will certainly find one of your suggested peppers for the next batch. Thanks again.

Excellent. Happy to hear it. If you have any questions about the Nomiku, they are very active on all the various social channels and really responsive. They’ve been great to work with.

Just to second that: Nomiku is really great at customer service. I damaged mine by opening it (don’t do this!) and they sent me a second unit, free of charge, shipping prepaid on the return unit. The power supply on the replacement unit was faulty, so they shipped me a third unit, again completely free of charge. The third is purring away, making some pork for carnitas later this week :)

I also have the same Thermoworks thermometer, and I’m not as thoroughly pleased with it perhaps it’s just because it uses thermocouples rather than RTD, but it’s substantially worse accuracy than my Thermapen. It registered about 207F in boiling water, while the Thermapen registered the expected 212F. The stated accuracy is +/- 0.1% reading plus 1.4F, which means it could be up to .212 + 1.4 = 1.6F off at a real temperature of 212, which suggests it could read as low as 210F and remain in spec. Maybe the batteries were just low? More testing needed.

While I think sous vide is great, I think your cooking temperatures for the traditional method are way too high, this might be why your pâté comes out not at evenely cooked. I cook all my pâtés no higher than 135 internal temp with an oven at 325. I then press them lightly to get rid of any possible air pockets. Pâtés carry over heat like crazy so an internal temp of 150 is way too much. And a higher temp oven will cook them too fast.

Thanks for your comment, Frederic. Let’s dig into that: Carryover cooking is certainly a phenomenon that can affect cooking pâté en terrine. Carryover is largely influenced by size and mass of the item being cooked, as well as the difference in temperature between the temp of the oven (in this case) and the core temp of the item being cooked when pulled from the oven. So, an item pulled from a 400F oven will experience more carryover than one pulled from a 300F oven, as the item is undergoing equilibrium (to a certain degree) transfer of heat.

First, this pâté must be cooked to 150F for at least one minute and ten seconds in order to kill the pathogens present in the chicken livers. If we were making a pâté without chicken livers, it’s possible to cook to a lower target temp. It is possible to reach pasteurization levels at lower temperatures, but that requires holding for exponentially more time, the lower you go (135F would require 36:22).

Second, as mentioned previous, carryover is dependent upon size and mass of item cooked as well as temp of oven. The method here is based on the mini-loaf pans specified. We logged all the temps for each of these methods. For the mini-loaf in bain-marie, we pulled at 150F, removed from water bath and allowed to cool on a counter at room temp (72F). The temperature rose to only about 151F and kept to for 15min, on average, then declined evenly. We tested 4 loafs at this size, all with the same results.

Now there may have been more carryover had (a) the loaf pan or terrine been larger and (b) the oven temp been higher and (c) had there been less water in the bain-marie.

So say you are cooking a large cast-iron terrine (a la Le Creuset), cooking in an oven that is 325F (as opposed to 275F in this method), and potentially using less water in your bath. If you removed at 135F it possible that carryover heat takes you up to around 150F. In that scenario, which sounds possible from what you have related here, we’d essentially be attaining the same end result (temp). If you are not reaching pasteurization temp/times, you should consider that.

In a final bit of clarity, you may have read the 400F preheat temp as a cooking temp. If you reference that again, you can see that we preheat to that temp, then turn down to 275F.

Here’s a quick guide to pasteurization temps/times for a 6.5D reduction of Salmonella.

This is very interesting. I just got my Anova immersion circulator and was looking into making patés (as the commercial stuff is underwhelming to say the least).
The biggest question I have is: can I replace the milk with something else?

Did you get the new developers version, or the first gen? As for milk/cream, you can simply ommit it. You may add a splash or two of water to moisten the farce. The cream improves the flavor and texture of the pâté, but omitting it is not going to ruin anything.

Love your site, Kyle! Eager to try this recipe. A couple questions:
1. Is the purpose of the Cure #1 flavor and color? I have no qualms about it, but don’t understand why it’s necessary for something cooked like this.
2. Why chicken livers instead of pork?
Thanks!

Thanks, Matt. I appreciate it. To answer your questions:
(1) The purpose of cure #1 (sodium nitrite) is to prevent oxidation and enhance taste. As sodium nitrite is an antioxidant, it prevents (actually, slows) the páté from turning from brown, keeping the nice pink color. It also adds (enhances?) the taste. Bacon isn’t bacon without nitrite (IMHO). If you were to store these after cooking and still sealed, the nitrite will also protect against potential botulism development (although that risk is really low).
(2) Maybe you read it incorrectly? There is chicken AND pork livers in this recipe both of equal amounts. They both bring very different flavor profiles. You could certainly substitute either for the other, but the result will not be as intended here.

Thanks, Kyle. You’re right, btw… I read it incorrectly.
Also…been using your nuoc cham on everything. Love it.

Admittedly new at sous vide and starting with this pate. I’m on my 3rd set and using handmade sous vide machine. All of them had a lot of juice inside the bag when they were finished. Is this normal? Great info thanks from this neophyte…

You say “in the bag”, are you following the directions here? It calls for putting the pate in the loaf pan, then wrapping in plastic wrap, then vacuuming in bag. It’s normal for any protein to exude juices when cooking. But with this method tose juices should be trapped in the pan with the farce because it was plastic wrapped and then vacuum sealed. Little to nothing should make it past the plastic wrap into the “bag”. Are you using ziplock bags? If so, some of the juices may get past.

My Anova just arrived…excited to try this recipe. A couple question. Can you explain a little more about why the chicken livers only need to be brought up to 150, as opposed to the usual 165 with poultry?

That 160F temp is a safety based on you pulling it as soon as it hits temp. Salmonella can be killed at temps as low as 130F, but requires prolonged exposure to those temps. I addressed this above under Cooking Temp. If you google “salmonella log reduction table” you can see the different temps and times that are necessary for safety. It’s a bit bell curve. Slower temp = longer time. The recipe here calls for holding at 150F for a specific amount of time to ensure pasteurization.

Also, would something less fatty work around the outside?

No. That’s the whole point, to be fatty. It protects the loaf and keeps it moist. You could always easily peel off the bacon, discard and slice if you want. But we’re far past the 󈨔s “fat is bad” myth, so just enjoy yourself.

Ha! Thanks I really appreciate all your help. As you might have guessed, I’m very new to all of this.

Made this over the holidays and it turned out fantastic. So good. Pink salt didn’t arrive in time and I doubled the pork liver when the chicken ones I could find weren’t looking so great…but it was delicious. Such a great recipe. Thank you. Psyched to try the cooking technique on other pates now as well.

Matt, I’m so happy to hear that. If you’re ever interested, people have been posting their work on the Our Daily Brine Facebook page. Feel free to post any shots there.

HI
sorry to ask.. but how necessary is the pink salt since you are cooking to 150F any way?

Also, i had the understanding pink salt is usually 2.5g per kg.. the recipe shows 1.2kg raw meet (excl bacon – assuming its already cured bacon).. which would mean about 3g pink salt not 5g ?

Joe — Thank you for catching this. You are correct, it should be 3g (actually 3.2g) of cure #1. The master receive was written that way (0.25% of meat weight, excluding bacon). It was simply a typo when translating to the blog. Even though, that’s far within the FDA safety measures for ppm, which indicate it could be approx. 4x that weight. Corrected.

As for it’s inclusion, it’s not strictly necessary. It’s purpose is for flavoring and color retention. It’s not a mechanism to protect against botulism or other bacteria.

Hi Kyle – thanks for the quick update.
Love your work mate and looking forward to trying this out as my first step into the world of charcuterie

Thank you. I appreciate it. Give it a go. Be patient and let it sit overnight before opening the vac bag, if you can. The results are better in both texture and taste. Thanks for bringing that error to my attention.

Hey guys,just finished the pate,cooked sous vide,I thing it needs some more binder, like skim milk powder, or soy protein, cause I find it realise lots of liquid,did you have the same experience with it?

Emil, Sorry to hear that. I can assure you that it’s not the recipe though. I’ve made this about 20 times and it’s been tested by several others not to mention all of the followers who have reported good results.

You mention “binding” and “lots of liquid”. First off, lots of liquid is not a result of poor binding. Consider the example of a steak (a solid muscle, completely bound), you can overcook a steak and pull out an astonishing amount of water. This isn’t an issue of binding, as obviously the proteins in the steak are completely bound.

If there’s a lot of water: Did you use the same temp in the recipe? High temperature would be the most obvious cause of “lots” of liquid in the bag. Temp contracts protein cells and squeezes out water. I’d also ask if you let it rest in the pan, sealed in the bag, overnight? Some water is absorbed back in and what’s left often congeals into jelly.

As for binding: You can see the photos in the post. Binding should not be an issue. Meat itself gives us more than enough myosin to bind the pate. That requires that you mix thoroughly though. Did you mix the farces very thoroughly? If so, binding should be an issue.

Happy to help you diagnose what went wrong, but I’ll need to understand what exactly you did and if you veered from the recipe/method in any way.

Recipe seems great, can’t wait to test it. To vacuum seal the terrine, could we imagine doing it with the water displacement method ?

Thank you for writing this and sharing the recipe with us, it looks tasty !

You can. It’s not as ideal. Part of the benefit is in the tight vacuum. When the pate is done, put something heavy on it to press it down while it cools overnight in fridge. Don’t do this while its cooling down in ice bath though, that will press moisture out of it. Let it come to cool temp, then transfer to cooler and weight.

I’m a Belgian butcher, found this page some weeks ago, tried this paté this afternoon, followed your receipt. Similar result, did it with bain marie method. We’re used to heat till a center temp. of 68°C (food safety rule). Thanks for sharing !!

I got ambitious this weekend and finally got around to making this I saw it much earlier and couldn’t find the ingredients, but I have since discovered the wonders of my local Asian market. I looked at the quantities and thought “only 125g of liver and kidney?! Time for a triple batch!” Well, friends, I’m gonna tell you: don’t. I made larger pans, but still wound up with five serious pans of… absolutely awesome pate.

I used less-salty bacon (home cured) and found that the amount of salt is actually too low. Adding it afterwards works, but I should have calculated how much salt was missing and added it.

As for the JB Prince tape, I have two comments: it’s too narrow (about half an inch) and I don’t own any probes that are thin enough to effectively work with. The thermoworks probes are great, but scary overpriced: thermocouple wire is under $1 a foot, the end connectors are cheap, the only part that’s tricky is forming the stainless steel around the end of the probe. Fifty bucks is ridiculous, speaking as someone who owns $400 worth of their equipment.


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