- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 642
- Fat Content: 49g
- Saturated Fat Content: 21g
- Carbohydrate Content: 9g
- Sugar Content: 1g
- Fiber Content: 0g
- Protein Content: 37g
- Sodium Content: 3.56g
Gordon’s rustic pâté
- duck-breast - 200g skinless duck breast
- chicken-breast - 200g skinless chicken breast
- pork-tenderloin - 150g pork tenderloin fillet
- garlic-clove - 2 plump garlic cloves, peeled
- thyme - 3-4 sprigs fresh thyme
- armagnac - 3 tbsp Armagnac brandy
- olive-oil - 2 tbsp olive oil
- goose-fat - 2 tbsp goose fat or butter, plus extra for greasing terrine
- streaky-bacon - about 250g thinly sliced rindless streaky bacon (dry cure is best) or pancetta
- sausagemeat - 1kg best quality sausagemeat (at least 85% meat)
- double-cream - 150ml double cream
- parsley - 4 tbsp chopped parsley
- tarragon - 2 tbsp chopped tarragon
- thyme - 1 tbsp chopped thyme or rosemary
- Prepare duck and chicken breasts and the pork fillet by trimming off any sinews and fat. Smash the garlic with the back of a knife to crush roughly. Mix the meats in a bowl with the garlic, thyme, Armagnac, oil and pepper (no salt at this stage). Cover and marinate in the fridge for 1-24 hrs, depending on depth of flavour that's required.
- Drain the meats from the marinade, which can be discarded, and cut into chunks of about 1.5cm. Heat the goose fat or butter in a large frying pan and fry the meats for 2 mins on each side to brown. Discard the garlic and thyme sprigs. Season and cool.
- Grease a 1kg terrine or loaf tin well. Arrange strips of bacon on the base and up both sides with enough overhanging to fold over. You will have a double layer of bacon on the base. Set aside.
- Soften the sausagemeat in a big bowl with a wooden spoon, then work in the cream and chopped herbs. To check the seasoning, shape a tbsp of the mixture into a patty and fry in a little oil for 2-3 mins, then taste and add more salt and pepper to the bowl, if needed.
- Mix the marinated meats into the sausagemeat. Scoop the mixture into the terrine, pressing down well and mounding up on the top. Pull the overhanging bacon strips up and over to cover.
- Heat oven to 180C/fan 160C/gas 4. Double-wrap the terrine top in foil, pressing well into the sides and twisting the ends to seal. Place in a large, deep-sided roasting pan and pour in boiling water to reach halfway up the sides. Bake for 1 hr, until the meat feels firm on top when pressed. Remove from the oven and leave to cool, then chill overnight.
- To serve, place the terrine in a pan of just-boiled water and leave for 3 mins to soften the bacon. Loosen the sides with a flat knife and ease the terrine out onto a board. Serve in slices with pear compote, some winter salad leaves and chunks of crusty bread.
Christmas pate and terrine recipe for 4 – 8 people, takes only 20 mins; recipe has duck breast, chicken breast, pork tenderloin, garlic clove, thyme, armagnac, olive oil, goose fat, streaky bacon, sausagemeat, double cream, parsley, tarragon and thyme.