Pâté de Campagne

🧂 Ingredients

• 500 g Pork shoulder(cut into 2-inch cubes)
• 250 g Pork liver(trimmed of any membranes and cut into 1-inch pieces)
• 250 g Pork belly(cut into 1-inch cubes)
• 250 g Thick-cut bacon(for lining the terrine mold)
• 2 medium Shallots(finely minced)
• 60 ml Brandy or Cognac(such as Armagnac or Cognac)
• 2 tbsp Fresh thyme leaves(removed from stems)
• 10 g Salt(kosher or sea salt)
• 5 g Black pepper(freshly ground)
• 1 Bay leaf(optional, for garnish)

👨‍🍳 Instructions

1. 1

   Prepare the meat mixture: In a large bowl, combine the cubed pork shoulder, pork liver, and pork belly. Add the minced shallots, fresh thyme leaves, salt, and freshly ground black pepper. Pour in the brandy. Mix everything thoroughly with your hands until well combined. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

   ⏱️ 30 minutes (plus 30 minutes marinating)
2. 2

   Grind the meat: Using a meat grinder with a coarse plate, grind the marinated meat mixture. Alternatively, pulse the mixture in a food processor in batches until it reaches a coarse, chunky texture. Be careful not to over-process into a paste; the pâté should have discernible pieces of meat.

   ⏱️ 15 minutes
3. 3

   Assemble the pâté: Preheat your oven to 160°C (320°F). Line a terrine mold (approximately 1.5-liter capacity) with the thick-cut bacon, overlapping the slices slightly and allowing enough to hang over the sides to fold over the top later. Pack the ground meat mixture firmly into the lined mold, pressing down to eliminate any air pockets. Fold the overhanging bacon over the top of the mixture.

   ⏱️ 15 minutes
4. 4

   Bake in a water bath: Place the filled terrine mold into a larger baking dish. Pour hot water into the larger dish to come halfway up the sides of the terrine mold. This water bath (bain-marie) ensures even and gentle cooking. Cover the terrine mold tightly with aluminum foil. Bake for approximately 2 hours to 2 hours 30 minutes, or until an instant-read thermometer inserted into the center registers an internal temperature of 72°C (160°F).

   ⏱️ 2 hours 30 minutes
5. 5

   Cool and press: Once cooked, carefully remove the terrine from the water bath. Let it cool at room temperature for about 30 minutes. Remove the foil. Place a piece of cardboard cut to fit inside the mold directly on top of the pâté, and weigh it down with heavy cans or weights. This pressing helps to compact the pâté and improve its texture. Allow it to cool completely, then refrigerate with the weights on for at least 2 days before serving. This resting period is crucial for the flavors to develop and the texture to set.

   ⏱️ 30 minutes active cooling + 2 days chilling
6. 6

   Serve: To serve, carefully unmold the pâté. Slice and serve chilled, garnished with a bay leaf if desired. It pairs wonderfully with cornichons, Dijon mustard, crusty bread, or a simple green salad.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Allowing the pâté to rest in the refrigerator for at least 2 days significantly improves its flavor and texture.
• ✓The key to a good Pâté de Campagne is its coarse, rustic texture. Avoid over-processing the meat.
• ✓Serve chilled with traditional accompaniments like cornichons (small gherkins), Dijon mustard, and crusty bread for an authentic experience.

🔄 Variations

• Add 100g of chopped pistachios to the meat mixture before grinding for added texture and visual appeal.
• Substitute 100g of the pork liver with duck liver for a richer, more decadent flavor.

🥗 Nutrition

Per serving