Name: Pâté de Lapin
Yield: Makes a 2½-pound/1.5-kg terrine
Cuisine: French
Ingredients: 3½ lb/1.575 kg rabbit meat, cut into 1-inch/2.5-cm chunks; 2 eggs; ¾ lb/340 g chicken livers; 1¼ lb/560 g pork fat, cut into 1-inch/2.5-cm chunks; 4 to 6 slices of thinly sliced fatback (or caul fat; see Pâté de Campagne); pinch/5 g of kosher salt; ¾ lb/340 g foie gras; 3 ounces/90 ml apple cider; 1 cup/225 g rendered pork fat; 1 shallot, finely chopped; 1 tsp salt; 4 garlic cloves, crushed; 5 ounces/150 ml Calvados; 1 sprig of fresh thyme (leaves only, stem discarded); pinch/5 g of pink sea salt (sel rose; see Suppliers); pinch/5 g of quatre-épices (a mixture of four spices; see Suppliers); pinch/5 g of white pepper; ½ cup/110 ml heavy cream

Preparation info

Makes a
2½ pound
terrine

Difficulty
Complex

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

3½ lb/1.575 kg rabbit meat, cut into 1-inch/2.5-cm chunks
1¼ lb/560

Americas
Europe
United States
France
Starter
Mediterranean
Gluten-free
New York

Method

Prep

In a mixing bowl, combine the rabbit, pork fat, chicken livers, Calvados, cider, thyme, garlic, and shallot and mix well. Cover and refrigerate for 24 hours.

Remove the mix and the foie gras from the refrigerator and pass through the meat grinder. Place the forcemeat into a clean bowl and add the salt and spices. Mix well, then add the eggs and

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Ingredients

Method

Prep

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