Pork, Prune, and Green Peppercorn Pate               

 tags (edit): Advance Bon Appetit magazine @Vogel @High End @Try Soon! Appetizers  

 

Naomi Pomeroy is bringing back pate. To allow the prunes to soak and the pate to set, you'll need to begin this at least two days ahead. But the dish is worth the wait. Intensely flavored and super-impressive, this is the perfect party appetizer.

Ingredients

1/3 cup Pitted prunes (packed)
1/4 cup Armagnac (or other brandy)
1 1/2 tablespoons Armagnac (or other brandy)
1 3/4 pounds Pork shoulder (Boston butt), cut into 3/4-inch cubes, chilled
7 ounces Pork fat cut into 1/2-inch cubes, chilled
1 (1-lb) package Bacon thinly sliced
1/2 cup Creme fraiche
1 each Large egg
1 tablespoon Shallot minced
1 large clove Garlic minced
1 1/2 teaspoons Marjoram fresh, minced
3/4 teaspoon Green peppercorns (from jar), drained, coarsely chopped
1/2 cup Applewood smoked bacon minced (about 6 ounces)
5 1/2 teaspoons Kosher Salt
1 1/4 teaspoons Black pepper freshly ground
Mustards, chutneys, cornichones, capers for garnish
 

Instructions
 1. Place prunes and 1/4 cup Armagnac in small bowl. Cover and let soak overnight.

2. Preheat oven to 350. Using meat grinder with medium disk, grind pork shoulder and fat together into a large bowl. Line 9x5x3-inch metal loaf pan with sliced bacon, overlapping slightly and leaving 3-inch overhang on all sides. Set aside.

3. Drain prunes, discarding liquid. Chop prunes. Whisk creme fraiche and egg in medium bowl. Stir in shallot, garlic, marjoram, peppercorns, 1.5 tablespoons Armagnac, and chopped prunes.

4. Mix pork, minced bacon, 5.5 teaspoons coarse salt, and 1.25 teaspoons ground pepper in large bowl. Add prune mixture; using hands, gently mix until well incorporated.

5. Transfer pate mixture to prepared loaf pan, pressing evenly into pan. Fold overhanging bacon over to cover, pressing to secure. Cover pan tightly with foil. Place loaf pan in large roasting pan. Add enough boiling water to roasting pan to come halfway up the sides of loaf pan. Cover roasting pan with foil, sealing at edges. Transfer to oven. Bake pate until instant read thermometer inserted into the center registers 150, about 90 minutes.

6. Remove loaf pan from roasting pan; carefully discard water in roasting pan. Return covered pate to roasting pan. Fill roasting pan with ice water and let pate cool for 30 minutes. Transfer pate to refrigerator. Chill at least 24 hours.

DO AHEAD: Pate can be made 1 week ahead. Keep covered and refrigerated.

Fill large roasting pan halfway with boiling water. Place pate in loaf pan in water for 30 seconds. Remove foil; run knife around edges of pan. Invert pate onto plate, discarding melted fat from edges of pate. Chill 1 hour.

Thinly slice pate. Serve with assorted mustards, chutneys, cornichons, and capers.

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Yields: 20 Servings
     Bon Appetit magazine, September 2008, page 139

 notes: 

Cuisine:  

Main Ingredient:   Pork