Nickel Allergy Friendly Pâté de Campagne

Total time10 hr 55 min

Prep time40 min

Cook time1 hr 15 min

Nickel Allergy Friendly Pâté de Campagne

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Ingredients

10 servings

For the pâté

6 oz chicken livers, trimmed of connective tissue and sinew
3 tbsp brandy or cognac, divided
1 lb ground pork (80/20)
8 oz pork fatback or fatty pork belly, cut into ½-inch cubes
2 tbsp unsalted butter
1 medium yellow onion, finely diced
3 garlic cloves, minced
2 large eggs
¼ cup heavy cream
1 ½ tsp kosher salt
½ tsp black pepper, freshly ground
½ tsp dried thyme
¼ tsp ground allspice
¼ tsp ground nutmeg
1 tbsp fresh flat-leaf parsley, finely chopped

For lining the pan

6–8 strips thin-cut bacon
Oscar Mayer Naturally Hardwood Smoked Bacon Oscar Mayer Fully Cooked Original Bacon Oscar Mayer Original Center Cut Bacon for a Low Carb Lifestyle Pack - 12 Oz Oscar Mayer Naturally Hardwood Smoked Thick Cut Bacon Hormel Black Label Original Bacon 16 oz
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2 bay leaves

For serving

cornichons, for serving (optional)
dijon mustard, for serving (optional)
crusty bread or crackers, for serving (optional)

Instructions

1
Place the trimmed chicken livers in a small bowl and pour 2 tablespoons of the brandy over them. Let them marinate at room temperature for 20 minutes while you prepare the remaining ingredients.
2
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and let cool to room temperature.

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