Basque Pâté with Espelette Pepper
Ingredients
- 600 gPork belly (coarsely ground)
- 400 gPork liver (finely ground)
- 1 pcOnion (minced)
- 2 pcGarlic (minced)
- 2 pcEgg (beaten)
- 1 tbspHot pepper d'Espelette
- 18 gGray sea salt
- 5 gBlack pepper ground
- 20 gWheat flour
- 20 gDuck fat
- 50 mlDry white wine
- 1 pinchThyme
- 2 pcBay leaf
- 30 mlArmagnac
Method
A rustic terrine with a firm yet melting texture, where the richness of the belly balances the intensity of the liver. The Espelette pepper provides a lingering warmth and a characteristic orange hue.
- 1
Pass the pork belly and liver through a meat grinder. Use a coarse plate for the belly to maintain texture, and a fine plate for the liver to bind everything together.
- 2
In a pan with duck fat, sauté the chopped onion and minced garlic until translucent. Deglaze with white wine and let it reduce completely.
- 3
Mix the ground meats with the eggs, flour, salt, pepper, Espelette pepper, and Armagnac. The mixture should become sticky and homogeneous under your fingers.
- 4
Firmly pack the preparation into a terrine to remove air. Place the thyme and bay leaves on top to flavor the cooking fat.
- 5
Place the terrine in a dish filled with hot water. Bake at 160°C. The pâté is cooked when it slightly pulls away from the edges and the juices that rise are perfectly clear.
- 6
Let cool to room temperature before refrigerating. Wait at least 48 hours before slicing so the flavors can stabilize.
Frequently asked questions
How do you get this dish right?
- To check the seasoning, fry a small ball of the mixture in a pan and taste it before filling the terrine.
- The secret is resting: a pâté eaten too early will be crumbly and less flavorful.
How long does this dish keep?
Keep in the refrigerator for up to 7 days. Take it out 30 minutes before serving so the fat softens.
