Pâté de Lapin

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

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

Europe
Americas
France
United States
Starter
Gluten-free
Mediterranean
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