Uploaded September 2025 | Updated September 2026, 2 hours ago
Another one of Anthony Bourdain’s rustic and unapologetic French dishes—rabbit pâté. Let's make for the first time, rabbit pâté from Anthony Bourdain's Les Halles Cookbook. Please share your thoughts and comment!
💜 Buy Me an Espresso & Get Perks: tinyurl.com/ycx9juuc
📔 Anthony Bourdain's Les Halles Cookbook: amzn.to/3ZEgYr3
Please note I receive (a rather small percent) from qualifying purchases through links.
📚 Chapters (no more than 40 characters)
00:00 - Pâté de Lapin... what is it?
01:06 - Prepping The Dish
06:15 - Improving with left overs
07:23 - Plating, Tasting, What I Would Do Different
🍎 Ingredients
• ¾ lb. / 340 g. foie gras (I didn't use this)
• 1 Tbsp. / 14 g. Kosher salt
• 1 pinch quatre-épices (good luck)
• Pinch white pepper
• 2 eggs
• ½ cup / 110ml. heavy cream
• 1 cup / 225 g. rendered pork fat
• ¾ lb. / 340 g. chicken livers
• 5 oz. / 150 ml. Calvados
• 3 oz. / 90 ml. apple cider
• 1 sprig fresh thyme, leaves only (I totally used more)
• 4 garlic cloves , finely chopped
• 1 shallot, finely chopped
• 3 ½ lb. / 1.5 kg. rabbit meat , cut into 1 inch chunks
• 1 ¼ lb. / 560 g. pork fat, cut into 1 inch chunks
• ½ lb. / 225 g. caul fat (I used bacon)
🫕 Equipment
• 2 mixing bowls
• meat grinder
• spatula or wooden spoon
• terrine mold
• aluminum foil
• bain-marie (a big roasting pan with water in it)
• meat thermometer
• 5 Ib/2-kg weight
#anthonybourdain #PâtéDeCampagne #FrenchCooking
Another one of Anthony Bourdain’s rustic and unapologetic French dishes—rabbit pâté. Let's make for the first time, rabbit pâté from Anthony Bourdain's Les Halles Cookbook. Please share your thoughts and comment!
💜 Buy Me an Espresso & Get Perks: tinyurl.com/ycx9juuc
📔 Anthony Bourdain's Les Halles Cookbook: amzn.to/3ZEgYr3
Please note I receive (a rather small percent) from qualifying purchases through links.
📚 Chapters (no more than 40 characters)
00:00 - Pâté de Lapin... what is it?
01:06 - Prepping The Dish
06:15 - Improving with left overs
07:23 - Plating, Tasting, What I Would Do Different
🍎 Ingredients
• ¾ lb. / 340 g. foie gras (I didn't use this)
• 1 Tbsp. / 14 g. Kosher salt
• 1 pinch quatre-épices (good luck)
• Pinch white pepper
• 2 eggs
• ½ cup / 110ml. heavy cream
• 1 cup / 225 g. rendered pork fat
• ¾ lb. / 340 g. chicken livers
• 5 oz. / 150 ml. Calvados
• 3 oz. / 90 ml. apple cider
• 1 sprig fresh thyme, leaves only (I totally used more)
• 4 garlic cloves , finely chopped
• 1 shallot, finely chopped
• 3 ½ lb. / 1.5 kg. rabbit meat , cut into 1 inch chunks
• 1 ¼ lb. / 560 g. pork fat, cut into 1 inch chunks
• ½ lb. / 225 g. caul fat (I used bacon)
🫕 Equipment
• 2 mixing bowls
• meat grinder
• spatula or wooden spoon
• terrine mold
• aluminum foil
• bain-marie (a big roasting pan with water in it)
• meat thermometer
• 5 Ib/2-kg weight
#anthonybourdain #PâtéDeCampagne #FrenchCooking
