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Chef John’s Pate de Campagne Recipe

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Chef John’s Pate de Campagne Recipe

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      Directions

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      Ingredients :

    • 1 teaspoon ground cloves
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground ginger
    • 1 teaspoon cayenne pepper
    • 1?¼ pounds boneless pork shoulder
    • cut into 1-inch cubes
    • 6 ounces duck leg meat
    • 4 ounces fatty bacon
    • chopped
    • 4 ounces chicken livers
    • roughly chopped
    • 1 small yellow onion
    • diced
    • 1 shallot
    • thinly sliced
    • ? cup chopped Italian parsley
    • ¼ cup cognac
    • 5 teaspoons kosher salt
    • 4 cloves garlic
    • minced
    • 1 teaspoon freshly ground black pepper
    • ? teaspoon pink curing salt (such as Instacure™ #1) (Optional)
    • ½ cup heavy whipping cream
    • ? cup dry bread crumbs
    • 2 eggs
    • ½ cup dried cherries (Optional)
    • ½ cup shelled whole pistachios (Optional)
    • 8 strips bacon
    • or as needed
    • Methods :

    • Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.
    • Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
    • Whisk cream, bread crumbs, and eggs together in a bowl.
    • Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
    • Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
    • Arrange bacon strips crosswise in a 9×5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
    • Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
    • Preheat oven to 350 degrees F (175 degrees C).
    • Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
    • Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.
    • Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food. 1
    • Refrigerate at least 8 hours to chill and compress the pate. 1
    • To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.
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