Pâté Corse

Method

Finely mince the pork liver, shoulder, and belly together with the shallots and garlic. Crush the juniper berries and fold into the mixture with the thyme, rosemary, salt, pepper, and allspice, then add the brandy and let marinate for 2 hours. Dice the pork back fat and fold through with the beaten eggs and breadcrumbs until well combined. Press the mixture firmly into a terrine lined with bay leaves and extra back fat, smoothing the top. Cover with foil and cook in a water bath at 160°C for 1 hour 15 minutes until the internal temperature reaches 70°C. Cool completely, then refrigerate for at least 48 hours to allow flavours to develop fully. Serve at room temperature with crusty bread and cornichons.