Pork and chicken terrine pâté with cognac and pistachios

If you feel like making a homemade terrine with a special touch, this conjured meat and pistachio pâté is going to delight you. Inspired by classic rustic pork and chicken terrines, it combines smooth textures with the crunch of pistachios and the fruity flavor of cherries macerated in cognac. The result is an elegant bite full of nuances, perfect for sharing at a festive meal or as a starter on any occasion.

Preparing it in a Le Creuset terrine guarantees even cooking and an impeccable presentation: its enameled cast iron keeps the temperature steady and achieves that traditional finish without needing a water bath. An easy, eye-catching, and delicious recipe, with all the flavor of the most authentic French cuisine.

Ingredients

• 120 g dried cherries
• 80 ml cognac, brandy, or whisky
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 2 large garlic cloves, chopped or pressed
• 2 tsp dried thyme
• 1 tsp sweet paprika
• 1 tsp ground allspice
• 900 g sliced bacon, divided (about 22 slices)
• 680 g plain ground pork
• 2 eggs, lightly beaten
• 60 ml heavy cream
• 1 tsp coarse salt (kosher)
• 1 tsp freshly ground black pepper
• 4-5 chicken strips (about 340 g)
• 60 g shelled pistachios
• 4 bay leaves

Preparation

1. Preheat the oven to 175 °C. Place the cherries and cognac in a small bowl and let sit.
2. Heat the oil and butter in a skillet over medium-low heat. Add the onion and sauté for about 10 min, until translucent. Stir in the garlic, thyme, paprika, and allspice. Cook for 1 min more and let cool.
3. Finely chop 4 slices of bacon (you can use a food processor). Line the Le Creuset ceramic terrine with the remaining slices, overlapping them to cover the base and sides (about 18).
4. Strain the cherries' cognac into a large bowl and pour it in. Add the onion mixture, chopped bacon, pork, eggs, cream, salt, and pepper. Mix gently until combined.
5. Place half of the mixture in the ceramic terrine, over the bacon, pressing to level it. Spread half of the cherries and pistachios, arrange the chicken strips on top in a single layer, and cover with the remaining cherries and pistachios. Add the remaining meat mixture and press down to fill it well, including the corners.
6. Fold the bacon slices over the top and place the bay leaves on top. Cover the terrine (even if the lid does not close all the way).
7. Bake for 1 hour, uncover, and bake for 30 min more so the liquid evaporates and the bacon turns slightly crisp.
8. Let cool slightly and remove any excess fat or juices. Cover the surface of the pâté with cardboard lined with aluminum foil and place a weight on top (a pot or cans). Refrigerate for at least 8 h or overnight.
9. Unmold, remove the bay leaves, and slice to serve.

Tips:

• If you can't find fresh plain ground pork, do not add more salt.
• This pâté improves in texture and flavor as it rests; the slices will be perfect the next day.