Chicken Liver Pate

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1 small yellow onion, cut into 1/2-inch pieces

5 large garlic cloves, peeled and roughly chopped

1/2 pound pork fatback, cut into 1/2-inch pieces

1 pound chicken livers, yellowish membranes trimmed

2/3 pound ground pork, coarsely chopped to loosen

1/3 pound ground beef, coarsely chopped to loosen

2 large eggs

3 tablespoons Cognac

3/4 teaspoon ground black pepper

1 tablespoon kosher salt

3/4 teaspoon Chinese 5-spice powder

Butter for greasing the pan and parchment

2 to 3 bay leaves

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