Sauté Foie Gras & Vegetables

1. Season sliced foie gras generously with salt & pepper
2. Preheat a large pan over medium
3. Add foie gras to pan, drizzle with clarified butter (butter that has been melted, skimmed of foam & passed through cheese cloth) and cook 3 minutes per side
4. Remove the foie gras but leave the butter and rendered fat in the pan
5. Add shallots and cook about 1 minute, stirring occasionally 
6. Add mushrooms & cook for another minute

Combine & Marinate

1. Combine the shallot mixture with the pork neck, pork liver and chicken livers. Add seared foie gras, breaking it up with your hands. Add Cognac or brandy, making sure everything is well mixed
2. Cover & refrigerate overnight

Grind & Chill

1. Pass the meat mixture through a meat grinder or a meat grinding attachment on a standing mixer, into a large bowl Mix well with hands after grinding
2. Cover & refrigerate overnight

Fill, Bake & Chill

1. Preheat oven to 350º
2. Prepare caul fat according to your butcher's suggestion. Often, the preparation will require soaking in warm water for about 30 minutes to soften. Line your terrine with enough caul fat so that it drapes over the sides (this recipe makes 3-4 terrines, so you can keep the meat refrigerated and bake it in batches)
3. Spoon meat mixture into the terrine. It should be completely full and overflowing a bit (about ¾" over the sides of the terrine)
4. Garnish the top of the terrine with bay leaves, thyme and pink peppercorns
5. Fold the caul fat over the top of the meat
6. Place the terrine in a roasting pan and pour hot water around it until it reaches about ⅔ of the way up
7. Place the terrine & water bath to bake for about 75 minutes, or until the internal temperature reaches between 150°- 160°
8. Remove from oven and cool to room temperature
9. Refrigerate overnight before removing from terrine
10. Invert and slice. Pâté will last 2-3 weeks in the refrigerator, covered, or up to 6 months in the refrigerator if vacuum-sealed