1kg pork spare ribs, 800g pork neck, 250g streaky bacon, 4 shallots, 4 garlic cloves, 50g unsalted butter, 10cl dry white wine, 200g duck foie gras, raw, 2 whole eggs, 500g veal cushion (noix de veau), 2 slices of ham, cut to a thickness of 4mm, 300 to 400g duck foie gras, partially cooked, 1 truffle, fresh or in a jar...
Before starting this Pâté en Croûte recipe, organise all the necessary ingredients for the stuffing. Trim the meat chunks to remove the fatty bits. Discard the trimmings. Cut the bacon into thick slices. Cut the slices into thick chunks. Place the shallots and garlic in the food processor bowl... ... then blend for a short while. Melt the butter in a saucepan. Add the chopped shallots and garlic. ...