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Home Dish California Farm Pork Foie Gras Coarse & Smooth Pate

California Farm Pork Foie Gras Coarse & Smooth Pate

Name: How to cook California Farm Pork Foie Gras Coarse & Smooth Pate - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 2 loaves, 4 pounds
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Pork Foie Gras Coarse & Smooth Pate

We used to make goose foie gras pate from our farm raised Lincoln geese, but we support the California ban on foie gras because of the force feeding involved in commercial goose liver production.

Ingredient

Food ration :

2 people, 2 loaves, 4 pounds

Cooking time :

Cool 4 hrs, bake 3 hrs,cool 12 hrs, gelcoat 2 hrs.

Pound

fresh pork shoulder, fat and tendon removed

Pound

fresh pork livers, veins removed, coated with 2Tbs pork lard

1/4 pound

thin sliced fresh pork belly bacon to coat inside of breadforms

Half

pound chopped sauteed Shallots

2 Tbs

bread crumbs or panko

4 cloves

mild Garlic

2 Tbs

green cracked peppercorns

8 Tbs

brandy

8 Tbs

coconut cream

Half

cup small granny smith apple, dices the size of raisins

Half

cup raisins

laurel leaves, 2 twigs of fresh rosemary

2 tsp

salt

Cup

chicken broth

Tbs

cornstarch in 2 Tbs cold water

Creuset thick enameled bread forms, or metal breadforms

Cooking instructions

* Step 1

For coarse country pate: chop half the pork meat, pork liver, pork bacon with half the sauteed shallots, chopped garlic and 4 Tbs brandy. Mix evenly. For the smooth fois gras pate: puree the other half of meats and garlic, shallots, in food processor with cracked green peppercorns, herbs, raisins, apple, 4 Tbs brandy, 8 Tbs coconut cream, spices. Add breadcrumbs till smooth.

* Step 2

Cover inside of breadpans with thinly sliced fresh pork belly bacon. Load with meat mix, cover with bacon, use extra strips if necessary. Bayleaf and rosemary sprig herbs on top.Now cover with aluminum foil. Put pans in cold waterbath. Rest 4 hours in cold oven.

* Step 3

Turn oven to 185F degrees, Bake mixture three hours. Insert probe thermometer to check interior temperature, must be over 155F degrees. Turn oven off. Put stone weights on top of aluminum foil, cool overnight in oven. Next morning, make gelcoat: remove brick, foil, bay leaf, rosemary, pour off any liquids. Mix cornstarch with chicken stock and Tbs brandy, bring to boil, simmer till thick, pour over the mix, put in refrigerator and solidify, 2 hours.

* Step 4

When gelcoat is solid, Release carefully from mold upside down, pack mousse pate in one pound tubs, cut country pate in eight thick slices, quarter pound each, wrap each slice in parchment paper, freeze.Serve sliced or spread on toast or crackers with capers, french mustard and small pickle. Also great on sandwiches on a lettuce leaf. Enjoy.