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1
Place the cubed liver in a Dutch oven with a tight-fitting lid.
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2
Using a mortar and pestle, coarsely grind the black pepper, coriander, and red pepper flakes.
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3
Then add the sea salt and curing salt and mix a minute more; the mixture should remain coarse.
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4
Using your hands, mix the spices with the liver until well incorporated, making sure not to leave any spice mix at the bottom of the dish.
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5
Add the port and mix again.
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6
Cover with plastic wrap and the lid and refrigerate for 48 hours.
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7
Preheat the oven to 300F (148C).
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8
Prepare an ice bath and set a large bowl in it.
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9
Transfer the liver to a food processor and blend for 3 to 4 minutes, until smooth and creamy.
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10
Using a spatula, force the liver through a fine-mesh sieve into the bowl; this is extremely tedious and will take some time.
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11
In a heavy pot over low heat, heat the lard until it is liquid, about 3 minutes.
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12
Remove from the heat.
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13
Break the eggs in a bowl and whip with a whisk for 3 to 4 minutes whisk, whisk, whisk until frothy.
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14
Slowly whisk in the cream and whisk for 1 minute longer, then pour the mixture into the liver.
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15
Add the melted lard to the liver as well and mix well.
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16
Line a 4-by-12-inch (10-by-30-cm) terrine mold with plastic wrap.
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17
I do this by wetting the interior of the mold and then placing inside a piece of plastic wrap long enough that 3 inches overhang on all sides.
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18
Pour the liver mixture into the mold and fold the plastic overhang to cover the top of the pate.
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19
Bring a medium pot of water to a simmer.
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20
Make a bain-marie: Place the terrine in the center of a large roasting pan or deep casserole dish.
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21
Carefully pour simmering water into the roasting pan until it comes two-thirds of the way up the terrine.
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22
Cover the bain-marie with foil and transfer to the oven.
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23
After 1 1/2 hours, place a calibrated thermometer in the middle of the pate.
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24
Youre looking for an internal temperature of 155F; if its not there yet, put the terrine back in the oven and check the temperature every 15 minutes.
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25
When its done, carefully remove the bain-marie from the oven.
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26
Remove the terrine from the roasting pan and very carefully pour out the hot water.
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27
Fill the now-empty pan with ice, place the terrine back in the pan, and carefully transfer the pan to the refrigerator.
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28
Let chill for 2 hours, or until the internal temperature is 39F.
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29
Peel open the plastic wrap from the surface of the pate.
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30
Invert the mold onto a cutting board and, holding the plastic against the cutting board, remove the mold.
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31
Carefully peel off the plastic wrap and slice the pate into 14-inch (6-mm) slices.
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32
To serve, coat the slices with your best olive oil, freshly ground black pepper, and Maldon salt.
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33
Devour with good crusty bread.
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34
Wrap what you dont eat in plastic wrap; it will keep for up to 2 weeks in the fridge.
