Ingredients

• 350g pork liver
• 900g pork belly, skinless
• 400g pork collar
• 2 whole eggs
• 2 yellow onions, medium-sized
• 30g dry black trumpet mushrooms
• 50ml cognac
• 100ml liquid cream
• 1 clove garlic, finely chopped
• 1 bunch flat leaf parsley, finely chopped

Note: You need to prepare this recipe at least 3 days in advance before serving.

Method

1. Three days before, pass all the meat through the grinder together with the onions and garlic¹.
2.  Rehydrate the mushrooms in warm water and chop them roughly.
3. In a big bowl, put all the ingredients together and then season with 12g of salt and 2g of ground pepper per kilo of the mixture. Mix well, cover it with plastic film and keep it in the fridge overnight.
4. The next day, put the mix in an oven-proof terrine mould.
5. Preheat the oven to 140 degrees and place the terrine in a bain-marie² for 25 minutes.
6. Lower the temperature to 90 degrees and cook until the pâté reaches 65 degrees to core temperature. You can use a probe or a knife to check it³.
7. Once cooked, let it rest outside the oven for 2 hours and place it in the refrigerator. Let it sit for 2 days before consumption.

Tatler Tips

¹ If you don’t have a grinder at home, you can buy the different cuts of meat from the butcher and ask them to grind it for you. Finely mince the onions and garlic and add them to the minced meat.

² To create a bain marie, place the terrine mould in a baking dish and fill the dish with warm water until it is halfway up the sides of the terrine mould. This helps with temperature control and reduces the potential for overcooking.  

³ If you don’t have a temperature probe, insert a thin knife or needle into the centre of the pâté. Leave it for 20 seconds. Remove it and place it on the very edge of your bottom lip. It needs to feel hot (almost unbearably so) on the bottom of your lip.

Ingredients

• 4 duck legs (each 300g)
• 30g whole head of garlic
• 300g duck fat
• 40g chopped candied orange or orange marmalade
• 5 sprigs thyme
• Salt and pepper

Method

1. For the duck legs, cut and separate the drumsticks from the thighs.
2. In a cocotte or Dutch oven, melt a spoonful of duck fat. Add the duck and sear it nicely until golden in colour.
3. Add 200 ml of water, thyme, the whole head of garlic cut in half, and the rest of the fat.
4. Lower the head of the stove to the bare minimum until the mixture simmers.
5. Cover and cook until the meat falls off the bone. This will take around 2 hours.
6. Let it cool to room temperature.
7. Remove the bones, skin and sinew. You should yield about 700g of meat.
8. Filter the fat through a sieve and set it aside.
9. In a bowl, add the meat while it is still warm or in room temperature. Season generously with salt and pepper, then add the chopped candied orange or the orange marmalade.
10. Add the reserved duck fat gradually with a spatula until you can see the liquid fat in the mixture¹ (you may not need to use all of it).
11. Put in jars and place in the refrigerator to cool completely. This will keep for 2 weeks in the fridge. 

Tatler Tip

¹ Use a spatula to mix the meat with the fat. Stir constantly and keep adding the liquid fat until you can actually see a small layer of fat emerge through the meat. This is an important step. If you don’t add enough fat, the rillettes will be too dry. If too much fat is added, it will make the mixture overwhelmingly rich. 

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