As a terrine or country pâté with Périgord truffles, this is an ideal recipe for your starters or aperitifs. Served with fresh or toasted bread, its local taste will delight your taste buds with the pronounced taste of our Périgord truffles . Our homemade truffle country pâté recipe will leave your guests speechless!
Preparation of the recipe
STEP 1
Start by preheating your oven to 180°C (thermostat 6).
2ND STEP
In a pan, brown the bacon until golden and crispy. Remove them from the pan and set aside
STEP 3
In the same pan, add a little pork fat and fry the onion and garlic until soft and lightly browned. Let cool.
STEP 4
Mix in a bowl the pork, the chopped pork or duck liver, the eggs, the parsley, the thyme, the breadcrumbs, the reserved bacon, the cooled onion and garlic, the chopped Périgord truffle, the white wine and cognac.
STEP 5
Season generously with salt and pepper.
STEP 6
Then, lightly butter a terrine mold and line it with bacon strips (if you have any). Pour the meat mixture into the terrine mold and press firmly to remove any air bubbles.
STEP 7
Cover the terrine (pâté) with a lid or aluminum foil and place it in a larger baking dish. Fill the baking dish with hot water halfway up the terrine to create a bain-marie.
STEP 8
Finally, cook in the preheated oven for approximately 1 hour to 1 hour 30 minutes. Check the temperature of your terrine with a meat thermometer. The temperature in the center must be at least 70°C.
STEP 9
Once cooked, remove the terrine (pâté) from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight to let the flavors develop.
Your homemade Périgord truffle country pâté is ready to be enjoyed with fresh bread! This recipe also goes very well with gherkins, pickled onions and whole-grain mustard. You can adapt this recipe with duck.
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