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Chef John's Pate de Campagne
Chef John's Pate de Campagne
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Prep Time:
70 minutes
Cook Time:
105 minutes
Total Time:
790 minutes
Indulgent pate made with pork, duck, chicken livers, and bacon - a must-try charcuterie delight!
Ingredients:
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • 1.25 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
  • 0.33333334326744 cup chopped Italian parsley
  • 0.25 cup cognac
  • 5 teaspoons kosher salt
  • 4 cloves garlic, minced
  • 1 teaspoon freshly ground black pepper
  • 0.125 teaspoon pink curing salt (such as Instacure™ #1)
  • 0.5 cup heavy whipping cream
  • 0.33333334326744 cup dry bread crumbs
  • 0.5 cup dried cherries
  • 0.5 cup shelled whole pistachios
  • 8 strips bacon, or as needed
Instructions:
  • Mix cloves, nutmeg, ginger, and cayenne pepper in a small bowl to create a flavorful spice blend.
  • In a large bowl, combine the pork shoulder, duck meat, bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt. Mix well to ensure even distribution. Cover with plastic wrap and refrigerate for approximately 2 hours.
  • Combine cream, bread crumbs, and eggs in a bowl and whisk until smooth.
  • Spread the pork mixture onto a lined baking sheet. Place in the freezer for 15 to 20 minutes to make meat grinding easier.
  • Combine ground pork, dried cherries, and pistachios in a bowl. Gently fold in the cream mixture until just combined.
  • Lay bacon strips in a 9x5-inch loaf pan, leaving ends hanging over the edges and trim some strips to fit the pan ends, if needed.
  • Load the pan with the seasoned ground pork mixture until it reaches the brim; ensure the top is level. Layer strips of bacon neatly on the surface. Fold the edges of the bacon over the top. Place a parchment paper cut to fit over the pan, and tightly cover with heavy-duty aluminum foil.
  • Preheat oven to 350°F (175°C) for a perfect bake.
  • Transfer the contents of the pan to a deep pot or Dutch oven, ensuring that the hot tap water reaches 1/2 to 2/3 of the way up the side of the pan. Cover the pot.
  • Roast in the preheated oven until the center reaches 155 degrees F (68 degrees C) on an instant-read thermometer, for about 1 3/4 to 2 hours.
  • Place the pan on a paper-towel lined surface to absorb any moisture. If the mixture has risen above the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Place the pan in a paper-towel-lined baking dish. Cut a piece of cardboard slightly smaller than the pan's top, wrap it in aluminum foil, and place it on the parchment paper. Press down with weights such as canned food.
  • Chill the pate in the refrigerator for a minimum of 8 hours to enhance its flavors and texture.
  • Unmold the pate by placing the mold in very hot water for 1 to 2 seconds. Then, flip it onto a paper towel-lined dish and chill before slicing.

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