Gordon’s Rustic Pâté

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A coarse, deeply savoury terrine-style pâté with mixed meats, herbs and Armagnac develops the best flavour when made ahead and sliced thickly.

Serves: 6 people

Preparation time: 780 min

Ingredients

• Chicken breast – 250 g
• Duck breast – 250 g
• Pork fillet or pork shoulder – 300 g
• Chicken livers – 200 g
• Garlic – 3 cloves, crushed
• Fresh thyme – 1 tbsp
• Armagnac – 3 tbsp
• Olive oil – 2 tbsp
• Streaky bacon – 250 g
• Eggs – 2
• Salt – to taste
• Black pepper – to taste

Method

STEP 1
Trim the meats carefully and cut everything except the bacon into small cubes. Put the chicken, duck, pork, livers, garlic, thyme, Armagnac, olive oil and plenty of black pepper into a bowl, mix well and leave it to marinate in the fridge for at least 1 hour.
STEP 2
Line a loaf tin or terrine mould with bacon, leaving enough hanging over the sides to fold over the top later. Preheat the oven and set a roasting tin ready for a water bath.
STEP 3
Pulse about two thirds of the marinated meat in a processor so you get a coarse forcemeat, then mix it back with the remaining diced meat for a rustic texture. Beat in the eggs and season with salt.
STEP 4
Pack the mixture firmly into the bacon-lined mould, pressing out any air pockets as you go. Fold the overhanging bacon over the top and cover loosely with foil.
STEP 5
Stand the mould in the roasting tin, pour in hot water to come halfway up the sides and bake until the centre is fully cooked and the juices run clear. Let the pâté cool completely, then weigh it down lightly and chill overnight before slicing.