Rustic Pate

This wonderful terrine from Gordon Ramsay makes a great first course for a special occasion. It will keep in the fridge for 2-3 days or it can be made in advance, wrapped well in cling film and frozen for up to 1 month. Simply defrost in the fridge for 24 hours and treat as if freshly made.

RUSTIC PATE
Serves 8-10

INGREDIENTS:

200 g skinless duck breasts
200 g skinless chicken breasts
150 g pork tenderloin fillet
2 plump garlic cloves, crushed roughly
3-4 sprigs fresh thyme
3 tbsp brandy
2 tbsp olive oil
salt and pepper
2 tablespoons goose fat or butter plus extra for greasing
250 g thin sliced rindless streaky bacon or pancetta
1 kg sausage meat, at least 85% meat
150 ml double cream
4 tablespoons chopped parsley
2 tablespoons chopped tarragon
1 tablespoon chopped thyme or rosemary

METHOD:

Remove any fat or sinews from the duck, chicken and pork. Place in a bowl and mix with the garlic, thyme sprigs, brandy, oil and pepper (no salt at this stage).

Cover and leave in the fridge for 1-24 hrs, depending on the depth of flavour required.

Drain the meats, discarding the marinade, then cut into chunks of about 1.5 cm.

Heat the goose fat or butter in a large frying pan and fry the meats for two minutes each side to brown. Season to taste and cool.

Preheat the oven to 180 C/Gas 4.

Grease a 1 kg terrine or loaf tin well. Arrange strips of bacon on the base and up both sides with enough overhanging to fold over the top. You will have a double layer of bacon on the base. Set aside.

Soften the sausage meat in a bowl with a wooden spoon, then work in the cream and chopped herbs.

Fry a small bit of the mixture in a little oil to check the seasoning, adding more salt and pepper if needed.

Mix the meats into the sausage meat and tip into the terrine, pressing down well and mounding up on the top. Pull the overhanging bacon up and over to cover.

Double wrap the terrine top in foil, pressing well into the sides and twisting the ends to seal.

Place in a deep sided roasting tin and pour in enough boiling water to come about halfway up the sides.

Bake for 1 hour until the meat feels firm on top when pressed. Remove from the roasting tin and leave to cool, then chill overnight.

To serve, place the terrine in a pan of just boiled water and leave for 3 minutes to soften the bacon.

Loosen the sides with a flat knife and ease the terrine out onto a board, discard the foil and slice.