Páté De Campagne Recipe

Prepare meats

Chill a large bowl and the meat grinder parts (if using). Cut the pork shoulder and fatback into 1-inch cubes and place them in the freezer for 20–30 minutes until very cold but not frozen solid; this helps with a clean grind. Pat the chicken livers dry and trim any sinew; keep them chilled.

Grind or chop

Using a coarse grinder plate (6–8 mm) or food processor in short pulses, grind the chilled pork shoulder and fatback together into a large bowl. If using a food processor, work in batches and avoid over-processing to a paste. Remove and chill briefly if mixture warms. Pulse the livers separately until roughly ground (finer than the pork).

Mix base seasoning

In a small bowl, whisk together the cream, eggs and white wine until combined. Add breadcrumbs, chopped thyme, crumbled bay leaf, salt, pepper and ground allspice to the liquid and stir to form a seasoning slurry.

Combine

Add the ground livers to the ground pork and fat. Pour the seasoning slurry over the meat. With clean hands or a heavy spoon, mix thoroughly for 2–4 minutes until the mixture becomes sticky and cohesive (this helps the proteins bind). Taste a pinch by pan-frying a small patty to check seasoning and adjust salt/pepper if needed.

Sauté onions

Melt the butter in a medium skillet over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 8–10 minutes. Do not brown aggressively; you want sweet, soft onions.

Deglaze and cool

Add the 30 ml of white wine to deglaze the pan, scraping up any fond. Cook until the wine has mostly evaporated, about 2 minutes. Transfer onions to a bowl and let cool to room temperature.

Blend with Frommes

Once cooled, fold the fromage blanc (or ricotta) into the onions along with the grated Gruyère, if using. Season with 1 tsp salt and 1/2 tsp pepper. This mixture will be used either folded into part of the pâté for pockets of creamy cheese or spread on top before baking—choose one application in assembly below.

Prepare terrine

Preheat the oven to 325°F (160°C). Butter or brush a 2–3 lb (approx. 1.5–2 L) terrine mold or loaf pan with duck fat or melted butter. Line the bottom and sides with overlapping strips of parchment if desired. Place one bay leaf in the bottom of the mold for aroma.

Assemble pâté (option A: layered with Frommes)

Pack about two-thirds of the meat mixture into the prepared mold, pressing down to remove voids. Spoon and spread about half of the onion-fromage mixture in a layer over the meat. Top with the remaining meat and press to compact. Smooth the surface.

Assemble pâté (option B: folded pockets)

Alternatively, gently fold the cooled onion-fromage mixture into the meat mixture before filling the mold to create creamy pockets distributed through the pâté. Pack mixture into the terrine and smooth.

Cover and add bay leaves

Smooth the top and arrange remaining bay leaf(s) on the surface. Cover the terrine tightly with a lid or foil. If your terrine has a weight, place it on top to help compress during baking.

Bake in a water bath

Place the filled terrine into a roasting pan. Pour hot stock or hot water into the roasting pan to come halfway up the sides of the terrine. Carefully transfer to the oven and bake at 325°F (160°C) for 75–90 minutes, until the internal temperature reaches 70–72°C (158–162°F) and the center is set but slightly springy. If using a thermometer, insert into the center for accuracy.

Press and cool

Remove the terrine from the water bath. While still warm, place a piece of parchment directly on the pâté surface and weigh it (with a folded towel and a couple of cans or a fitted weight) to compress the loaf. Refrigerate, still weighted and covered, for at least 12 hours and up to 48 hours to let flavors meld and the texture firm up.

Finish and serve

Before serving, trim and slice. Optionally spoon off any excess fat that has collected and reserve. Serve chilled or at cool room temperature with cornichons, grainy mustard, crusty bread and a green salad. Pâté keeps refrigerated for up to 5 days; pour reserved fat over the surface to extend shelf life.