List of Ingredients
- 11 OZ. of chicken thighs, deboned
- 2 of Martin sec pears (or Bosc pears)
- 7 OZ. of chicken livers, trimmed
- 7 OZ. of pork belly
- 7 OZ. of chicken breast
- 7 OZ. of calf livers
- 4 OZ. of prosciutto crudo (cured ham), sliced
- Calvados
- 2 of small carrots, chopped
- 2 of celery stalks, chopped
- Bay leaf
- Rosemary
- Butter
- Salt
- Pepper
Method
Dice the various livers and place them in a bowl. Add two tablespoons of Calvados, seal the bowl with plastic wrap and marinate them in the refrigerator for 1 hour. Chop the chicken into chunks and place them in a bowl. Peel one of the two pears and core them both. Coarsely grate the peeled pear and add it to the chicken along with two more tablespoons of Calvados. Marinate the chicken in the fridge for 1 hour, then puree half of the mixture.
Slice the pork belly and cook it it in a frying pan with some rosemary, a little bit of ground pepper and a pinch of salt without adding any fat. Cook over low heat, covered, for about 20 minutes. Remove the rosemary and chop the cooked pork belly, but not too finely. Chop the livers and place them in a large bowl with the pureed chicken, cubed chicken, unpeeled pear, diced carrots, celery, salt and pepper. Stir gently.
Butter a rectangular mold with a lid (12x4 in, h 3 in) and line it with the pork slices, overlapping them, and 2-3 bay leaves. Spread the filling into the mold, cover it with the slices of prosciutto and cover. Bake at 400°F for 1 hour and 10 minutes. Let cool for 4 hours, remove from the mold and serve in slices.