Knife-Chopped Pâté Terrine

Ingredients

• 800 g Pork neck (cut into 1‑2 cm dice)
• 200 g Pork liver (deveined, cut into dice)
• 1 piece Shallot (peeled and finely minced)
• 30 g Flat-leaf parsley (coarsely chopped)
• 150 g Country bread (stale bread, cut into cubes)
• 200 ml Whole milk (to soak the bread)
• 1 piece Egg (at room temperature)
• 10 g Fine salt (or to taste)
• 5 g Ground black pepper (to taste)
• 2 g Espelette pepper (optional, to add heat)
• 15 ml Cognac or Armagnac (optional, for flavor)
• 2 pieces Bay leaves (for the water bath)
• 1 piece Thyme sprig (for the water bath)
• 2 pieces 500 ml glass jars (Le Parfait type) (sterilized and preheated)

Instructions

1. Prepare the aromatics

   Peel the shallot, mince it very finely. Coarsely chop the parsley. Set aside in a bowl.

   Time: PT5M

2. Cut the meat

   On the board, cut the pork neck and liver into 1‑2 cm dice, ensuring uniform pieces. Set aside in a large bowl.

   Time: PT10M

3. Soak the bread

   Soak the stale bread cubes in the milk for 5 minutes, then gently press to remove excess liquid.

   Time: PT5M

4. Mix the ingredients

   Add to the meat bowl the shallots, parsley, soaked bread, egg, salt, pepper, Espelette pepper and cognac. Mix by hand or with a wooden spoon until a homogeneous paste forms.

   Time: PT7M

5. Fill the jars

   Pour the mixture into the preheated jars, leaving 1 cm of headspace. Smooth the surface with the back of a spoon and wipe the rims with a clean cloth.

   Time: PT5M

6. Pasteurize the jars

   Place the jars in a pot of hot water (jars must be fully submerged). Add the bay leaves and thyme. Bring to a boil then reduce to a gentle simmer and cook for 3 hours.

   Time: PT3H

   Temperature: 100°C

7. Cool and dry

   Carefully remove the jars from the hot water, place them on a cloth and let cool completely (about 30 minutes). Wipe the lid and jar rim to prevent rust.

   Time: PT30M

8. Store the terrine

   Seal the jars tightly and keep them in a cool, dark place for at least 1 month before consumption. After opening, keep refrigerated and consume within 1 week.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

25 g

Fiber

1 g

Ingredient Substitutions

• Instead of Pork neck: pork shoulder
• Instead of Pork liver: poultry liver
• Instead of Shallot: red onion
• Instead of Flat-leaf parsley: chives, tarragon
• Instead of Country bread: white bread
• Instead of Whole milk: semi-skimmed milk
• Instead of Egg: organic chicken egg
• Instead of Espelette pepper: Cayenne pepper
• Instead of Cognac or Armagnac: brandy
• Instead of 500 ml glass jars (Le Parfait type): Mason jars

Equipment Needed

• Well-sharpened chef's knife
• Cutting board
• Mixing bowl
• Wooden spoon
• Glass jars with airtight lids
• Pot or saucepan for water bath
• Cooking thermometer (optional)
• Whisk (optional)
• Clean cloth

Critical Steps — Do Not Skip

• Cut the meat into regular dice for a homogeneous texture
• Pasteurize the jars for exactly 3 hours at 100 °C
• Wipe the rims carefully before sealing the jars to prevent leaks

Chef Tips from the Video

• Use a very sharp paring knife to obtain uniform meat pieces and avoid crushing the fibers
• Add a small teaspoon of Dijon mustard to the mixture for a slight acidity
• After cooking, let the jars rest for 24 hours before opening so the flavors stabilize

Troubleshooting

Storage

Refrigerator: Once opened, keep in the refrigerator 5‑7 days

Freezer: Not recommended, texture deteriorates

Room temperature: Store unopened jars in a cool, dark place for 10‑12 months

Make-Ahead Tips

• The terrine develops more flavor after a month of aging
• The jars can be prepared ahead of time and stored at room temperature before pasteurization
• Toasted bread can be prepared just before serving to retain crunch