4 ounces butter
20 baby carrots, peeled and ends trimmed
Salt and white pepper
1 bottle Burgundy
2 ounces duck fat
100 grams pork liver cut into large dice
3 shallots, brunoise
1 small carrot, brunoise
1 sprig fresh thyme
6 button mushrooms, brunoise
Salt and white pepper
2 cups heavy cream
600 grams pork shoulder
400 grams pork back fat for grinding plus 200g for barding
Assemble and Serve:
21 grams Armagnac
21 grams sea salt
1 gram sodium nitrite blend curing salt
11 grams dextrose
6 grams mixed white pepper, allspice, paprika, juniper, clove, bay
50 grams hazelnuts, skin on, toasted and cooled
For the Carrots:
Melt butter in a wide saucepan over medium-low heat. Add the carrots in a single layer, season, and allow the carrots to caramelize. Once a rich brown is achieved, add red wine. Reduce to an emulsified glaze, shaking the pan on occasion to evenly coat the carrots. Chill until assembly.
For the Gratin:
Heat the duck fat to smoking. Add the pork liver and sear. Add the shallots, carrots, thyme, mushrooms, salt and pepper. Remove the liver once it is seared but still raw to rare. Add the heavy cream and reduce to a glaze. Add the liver back in and chill the entire mixture.
For the Pork:
Trim the pork shoulder of all connective tissue and cut most of it into finger size pieces for grinding. Save the largest muscles and cut by hand. Trim all of the pork fat into even 4 by 2 by 12-inch pieces. (All the scrap will go to your grinding weight.) Slice six very thin slices of pork back fat for barding the terrine. Cut 100 grams of fat into a small dice. Cut the remaining grinding weight into finger size pieces and chill with the grinding meat to 32°F. Keep the barding fat chilled until final assembly. Blanch the diced fat until translucent and chill.
To Assemble and Serve:
Once chill, pass the grinding meat and the gratin through the 1/8-inch plate of a meat grinder separately. Then pass the Armagnac, sea salt, sodium nitrite, dextrose, seasonings, and the grinding fat through through the grinder. Combine all and fold in the chilled diced fat, hand cut meat, and the toasted and cooled hazelnuts. Knead the mixture into a homogenous loaf. Never let the mixture rise above 40°F. Line a terrine with the reserved barding fat, leaving enough over-hang to fold over the top of the paté. Place a thin layer of forcemeat into the terrine. Add a layer of loosely spaced caramelized carrots. Repeat until the terrine is full. Fold over the barding fat to cover the top of the mixture. Place another sheet of barding fat over the top to seal the terrine. Cover with a lid and cook in a water bath at 160°F to an internal temperature of 145°F. Chill and seal with duck fat. Label and date the terrine. Age the terrine for two to four weeks before cutting.
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