Pork, Prune, and Green Peppercorn Pâté

Name: Pork, Prune, and Green Peppercorn Pâté
Yield: 20 Servings
Ingredients: 1/3 cup (packed) pitted prunes; 1/4 cup plus 1 1/2 tablespoons Armagnac or other brandy; 1 3/4 pounds pork shoulder (Boston butt), cut into 3/4-inch cubes, chilled; 7 ounces pork fat, cut into 1/2-inch cubes, chilled; 1 1-pound package thinly sliced bacon; 1/2 cup crème fraîche*; 1 large egg; 1 tablespoon minced shallot; 1 large garlic clove, minced; 1 1/2 teaspoons minced fresh marjoram; 3/4 teaspoon coarsely chopped drained green peppercorns from jar; 1/2 cup minced applewood-smoked bacon (about 6 ounces); 5 1/2 teaspoons coarse kosher salt; 1 1/4 teaspoons freshly ground black pepper; Assorted mustards, chutneys, cornichons,* and capers

Photography by Lendon Flanagan

August 4, 2008

Image may contain Food Meal Plant Dish Confectionery and Sweets

Recipe notes