Pâté de Campagne (Country Pate)

Let’s normalize room temperature liver-infused loafed meat in the US. This Pâté is inspired by a dinner that Jarb and I had in Bordeaux last spring that I can’t stop thinking about. It’s a great starter recipe to get your feet wet with Pâté, terrine and charcuterie because the technique is quite simple. Time consuming? Yes. But simple nonetheless. Feel free to sub the Armagnac for cognac and duck liver for chicken liver if it’s more accessible. You got dis! 🤘🏼 Adam 🤘🏼Adam

Marinating the meats

the final emulsified meat mix

The pate wrapped in caul fat

Aromatics on, ready to cook

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Stuff I Use...

Long Iron Terrine Mold

* I did not use the Staub “Long Iron Terrine Mold” in this video, however I’ve used it many times in the past and it’s fantastic. You can use it for this recipe, but keep in mind that your terrine will be a longer shape with smaller pieces of pate (not a bad or good thing, just a different shape).

** If you’d like a white terrine mold similar to the one in the video, head over to etsy and search for “white porcelain pate or terrine container”. I had this one shipped in from France for a pretty penny, but I enjoy collecting high-quality cookware that lasts a long time.

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I like pate on bread with mustard, radish and cornichon

Dinner spread inspo

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Yield: 7-8, 1-inch slices

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Pâté de Campagne (Country Pate)

Prep time: 24 HourCook time: 1 H & 30 MInactive time: 72 HourTotal time: 97 H & 30 M

Ingredients

• ⅔ pound pork belly with rind (600g)
• 1 1/3 pound pork shoulder (300g)
• ½ pound chicken or duck livers (200g)
• 6 shallots, roughly chopped
• 6 Tbsp butter
• 14g Kosher Salt (about 1.4% of the total meat weight)
• 1 tsp black pepper
• 1 tsp ground nutmeg
• 1 tsp fresh thyme
• 1 bay leaf
• 1 sprig fresh rosemary
• 3 1/2 Tbsp Armagnac or Cognac
• 1 Tbsp potato starch
• 2 Tbsp whole milk
• Caul Fat, to line the mold (optional)

Instructions

1. Chop the shallots roughly and sweat them in butter over medium heat until softened but not browned. Cool completely and refrigerate.
2. Dice the pork and duck livers into small cubes. Leave the rind on the pork belly for added collagen.
3. In a large bowl, season the meats with salt, pepper, nutmeg, thyme, bay leaf, and armagnac. Toss to coat, cover tightly, and marinate in the refrigerator for at least 12 hours.
4. Grind the marinated meats and shallots together using a meat grinder. Combine thoroughly in a chilled bowl.
5. Dilute potato starch with milk, then mix into the ground meat to help bind the pâté mixture. Chill while you prepare the mold by lining it with caul fat, if using.
6. Pack the mixture tightly into a terrine mold or loaf pan, pressing firmly to remove air pockets. Place the rosemary sprig on top for aromatics.
7. Preheat the oven to 400°F (200°C). Bake the pâté uncovered for 15 minutes until it begins to crust. Cover with a lid or foil, reduce the oven temperature to 300°F (150°C), and continue cooking until the internal temperature reaches 155°F (68-70°C).
8. • 8. Let the pâté cool completely before refrigerating for 24-72 hours to allow flavors to meld. Serve chilled with crusty bread, mustard, and pickles.

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