Pork Prune and Green Peppercorn Pâté
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
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