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Chef John's Pate de Campagne

4

790 min

Chef John's Pate de Campagne

Chef John's Pate de Campagne Photo 1

Category

Pate Recipes

Time

790 min

Serving

12 persons

Calories

250

Rating

4.00★ (13)

Cuisine

Author: Victoria Buriak
I realize making this pate may seem like quite a production, but if you enjoy charcuterie, this would make for a very fun, beautiful, and quite delicious project.

Ingredients

  • ground cloves: 1 tsp
  • ground nutmeg: 1 tsp
  • ground ginger: 1 tsp
  • cayenne pepper: 1 tsp
  • ¼ pounds boneless pork shoulder: 1 piece (cut into 1-inch cubes)
  • ounces duck leg meat: 6 piece
  • ounces fatty bacon: 4 piece (chopped)
  • ounces chicken livers: 4 piece (chopped)
  • yellow onion: 1 piece (diced)
  • shallot: 1 piece (sliced)
  • Italian parsley: 0.33333 cup (chopped)
  • cognac: 0.25 cup
  • kosher salt: 5 tsp
  • garlic: 4 clove (minced)
  • black pepper: 1 tsp (freshly ground)
  • pink curing salt (such as Instacure™ #1): 0.125 tsp (optional)
  • heavy whipping cream: 0.5 cup
  • dry bread crumbs: 0.33333 cup
  • eggs: 2 piece
  • cherries: 0.5 cup (dried, optional)
  • shelled whole pistachios: 0.5 cup (optional)
  • strips bacon: 8 piece (or as needed)

Metric Conversion

Stages of cooking

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  1. Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.
    Chef John's Pate de Campagne Photo 2
  2. 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.
    Chef John's Pate de Campagne Photo 3
  3. Whisk cream, bread crumbs, and eggs together in a bowl.
    Chef John's Pate de Campagne Photo 4
  4. 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.
    Chef John's Pate de Campagne Photo 5
  5. 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.
    Chef John's Pate de Campagne Photo 6
  6. Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
    Chef John's Pate de Campagne Photo 7
  7. 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.
    Chef John's Pate de Campagne Photo 8
  8. Preheat oven to 350 degrees F (175 degrees C).
    Chef John's Pate de Campagne Photo 9
  9. 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.
    Chef John's Pate de Campagne Photo 10
  10. 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.
    Chef John's Pate de Campagne Photo 11
  11. 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.
    Chef John's Pate de Campagne Photo 12
  12. Refrigerate at least 8 hours to chill and compress the pate.
    Chef John's Pate de Campagne Photo 13
  13. 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.
    Chef John's Pate de Campagne Photo 14

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