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Frequently paired with
The best thing to pair and share with Pork and foie gras pâté
Ingredients
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Pâté
Grape Mostarda
Brioche
Method
Pâté Preparation
Mix the Ingredients
In a large bowl, combine the ground pork shoulder, pork fatback, chopped foie gras, shallots, garlic, thyme, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Add Cognac and Egg
Stir in the cognac and beaten egg until fully combined.
Bake
Place the pâté in a water bath and bake in a preheated oven at 160°C (320°F) for about 1 hour, or until cooked through.
Cool and Refrigerate
Remove from the oven, let cool, then refrigerate for at least 4 hours or overnight before serving.
Grape Mostarda Preparation
Combine Ingredients
In a saucepan, combine halved grapes, sugar, white wine vinegar, and mustard seeds.
Cook Down
Simmer over medium heat for about 15-20 minutes until the mixture thickens and grapes soften.
Cool and Store
Let it cool before transferring to a jar. Store in the refrigerator until ready to serve.
Brioche Preparation
Activate Yeast
In a small bowl, combine warm milk and yeast. Let it sit for about 5-10 minutes until foamy.
Mix Dough
In a large bowl, mix flour, sugar, and salt. Add the yeast mixture and softened butter. Mix until a dough forms.
Knead the Dough
Knead the dough for about 10 minutes on a floured surface until smooth.
Let Rise
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1-2 hours.
Shape and Bake
Shape the dough into a loaf or rolls, place in a greased baking dish, and let rise again for about 30 minutes. Preheat the oven to 180°C (350°F) and bake for 25-30 minutes until golden brown.