Name: Pork Shoulder & Duck Liver Pâté with Paprika & Garlic
Yield: Makes 4 lb [1.8 kg]
Cuisine: Italian
Ingredients: 3½ tsp kosher salt; 2 lb [910 g] boneless pork shoulder; 2 Tbsp smoked paprika; 6 garlic cloves, minced; ¼ tsp pink curing salt; Pickles for serving; 8 oz [230 g] pork fatback; 1 Tbsp chopped fresh oregano; 1 tsp freshly ground black pepper; 8 oz [230 g] duck livers, cleaned; 1 Tbsp yellow mustard seeds; Caul fat or olive oil for lining or greasing the terrine mold; ¼ cup [60 ml] heavy cream; ½ cup [150 g] rendered fat or clarified butter, cooled and solidified (optional); ⅓ cup [75 ml] dry red wine; 1 egg; 2 tsp Dijon mustard, plus more for serving

Preparation info

Makes
4 lb

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

This quintessential country-style terrine hits a deliciously porky note. We like to tuck a few pieces of duck liver in the center of the terrine. Just make sure not to overcook it, so the livers show a slightly rosy pink hue when you slice the terrine.

Ingredients

2 lb [910 g] boneless pork shoulder
8 oz [230

Europe
Americas
United States
Italy
Starter
Mediterranean
Gluten-free
California
Venice

Method

Cut 4 oz [115 g] of the pork shoulder into ½-in [12-mm] cubes. Cut half the pork fatback into ¼-in [6-mm] cubes. In a medium bowl, combine the cubes of pork shoulder and fatback and refrigerate until ready to use.

Cut the remaining 1¾ lb [795 g] pork shoulder and the remaining fatback into large chunks. Cut half the duck livers into large chunks. Combine in a large metal bowl, and set t

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