Country Duck Pâté

If meatloaf had a richer, more decadent, more texturally pleasurable French cousin, it’d be country pâté. While Americans tend to think of pâté as a fancy food for fancy folks, this luscious loaf is in fact made up of inexpensive meat cuts and other basic ingredients like bread and egg. It’s a little like your mom’s favourite clean-out-the-fridge casserole or spaghetti surprise—only way more welcome at picnics. And unlike those sloppy standards, this loaf looks like a million bucks, stealing the show at any party, indoors or out.

20 dried apricots
1 cup Cognac
1 Tbsp. vegetable oil, or duck fat
1 medium onion, minced
2 medium shallots, minced
6 cloves garlic, minced
4 large eggs, lightly beaten
3 Tbsp. coarse sea salt
1 Tbsp. black pepper, freshly ground
1 Tbsp. dried thyme
2 tsp. ground allspice
2 lb pork shoulder, boneless, finely ground and chilled
2 lb fresh fatback, finely ground and chilled
1½ lb duck breast, skinless, boneless, finely ground and chilled + ½ lb, cut into strips
1 lb chicken breast, skinless, boneless, finely ground and chilled
2 apples, peeled, cored and finely ground
1 lb caul fat, rinsed and patted dry, or thinly sliced fresh fatback
¾ cup unsalted pistachios, toasted

In a small bowl, combine apricots and ½ cup Cognac. Let stand for 30 minutes. Drain, reserving liquid; set aside.

Heat the oil in a medium skillet over medium heat. Add the onion, shallots and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Transfer to a small bowl and place in freezer until cold, about 15 minutes.

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

In a medium bowl, whisk together the onion mixture, eggs, reserved cognac plus the remaining ½ cup salt, pepper, thyme and allspice; set aside. In a large chilled bowl, combine pork, fatback, ground duck, ground chicken and apples. Mix well. Add the egg mixture and mix until well combined.

Line terrines with caul fat leaving a 2" overhang. Divide half of the meat mixture between the 4 terrines, gently press to pack down. Arrange 5 apricots down the center of each terrine, with the strips of duck and pistachios on both sides. Top with remaining meat mixture. Fold caul fat over to enclose and trim if necessary.

Cover with parchment paper and then the top of the terrine or aluminum foil.

Place 2 terrines in each of 2 roasting pans. Add enough boiling water to come halfway up the sides of the terrines. Transfer to oven and bake until a meat thermometer inserted into the center registers 140°F. Remove from oven and uncover.

Place a piece of parchment-paper-lined aluminum foil over each terrine. Cut cardboard to fit just inside the rim of each terrine. Place cardboard on each terrine and top each with a weight, such as a few cans.

Let stand at room temperature for 2 hours. Then refrigerate overnight and up to 2 days. Unmold or serve directly from the terrine.

Makes four 4 cup terrines.

Cook's Note: Store terrines refrigerated for up to 2 weeks.