Pâté de Campagne
Traditional French country terrine: coarsely ground pork shoulder, pork belly, and chicken livers seasoned with cognac, garlic, shallots, thyme, and allspice, baked in a water bath and chilled.
Ingredients
- • 400g pork shoulder (coarsely ground)
- • 200g pork belly (ground)
- • 150g chicken livers, finely chopped
- • 1 shallot and 2 garlic cloves, minced
- • 2 tbsp Cognac or Armagnac
- • 1 egg, 1 tbsp fresh thyme, 1/2 tsp allspice, 1.5 tsp salt, 1 tsp black pepper
- • Thin slices of pork back fat or bacon to line terrine, cornichons and Dijon mustard for serving
Preparation Steps
Combine pork shoulder, pork belly, chicken livers, shallot, garlic, Cognac, egg, thyme, allspice, salt, and black pepper. Mix thoroughly until cohesive.
Line a ceramic terrine dish with strips of bacon or fat. Pack meat mixture firmly into the dish, smoothing the top.
Cover with lid or foil. Place in a roasting tin with hot water coming halfway up sides. Bake at 160°C for 1.5 hours until juices run clear (72°C internal).
Place a weight on top and cool completely. Refrigerate for 48 hours to develop mature country flavor. Serve sliced with cornichons and baguette.