Pate De Campagne Recipe

Prep meats

Pat pork shoulder and fatback dry with paper towels. Chill the cubed pork and the fatback in the refrigerator or freezer for 20–30 minutes so they are very cold but not frozen. This makes grinding and texture better.

Sear livers and aromatics

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add shallots and cook 2–3 minutes until translucent. Add garlic and cook 30 seconds. Push shallots/garlic to the side and add chicken livers. Sear livers 1–2 minutes per side until just cooked through but still slightly pink inside. Remove from heat and let cool.

Sear pork and fatback

In the same skillet, add the cubed pork shoulder and fatback. Cook over medium-high heat, stirring, until meat is browned on all sides but not fully cooked through, about 6–8 minutes. Deglaze pan with the white wine, scraping up browned bits. Remove from heat and cool to warm (not hot). Reserve any pan juices.

Combine and season

In a large mixing bowl combine the cooled pork, fatback, and livers. Add chopped parsley, thyme, salt, pepper, ground allspice and nutmeg. Stir to distribute spices evenly.

Grind or finely chop

For a coarse country-style texture: pass the meat mixture through a medium grinder plate once. For a smoother texture: pulse in a food processor in short bursts (8–12 pulses), scraping down bowl often to avoid puréeing. Return the mixture to the bowl.

Finish with binder

Whisk together the heavy cream and whole egg. Pour into the meat mixture along with the reserved pan juices (if any). Add the bay leaf folded or broken. Mix thoroughly until the mixture is cohesive and holds together when pressed (use hands or a sturdy spoon). Taste a small tablespoon of mixture cooked in a skillet to check seasoning and adjust salt/pepper if needed; remove bay leaf if used whole.

Prepare mold

Preheat oven to 325°F (160°C). Butter a 1 to 1.25 quart terrine mold, loaf pan or ramekin well, including corners. Sprinkle a little coarse sea salt over the bottom if desired and line the sides with thin slices of fatback or bacon if you want a decorative fat layer (optional).

Pack the pâté

Spoon the meat mixture into the prepared mold, pressing down firmly to remove air pockets and create an even surface. Smooth the top with a spatula. Sprinkle whole peppercorns on top if using.

Bake in a water bath

Place the filled mold in a baking dish large enough to hold it. Pour hot water into the baking dish until it reaches halfway up the sides of the mold. Cover the top of the mold with foil. Bake in the preheated oven 45–60 minutes, until the internal temperature reaches 160–165°F (71–74°C) and the centre is set but still slightly yielding.

Cool and seal

Carefully remove the mold from the water bath and let cool at room temperature 30 minutes. Warm the pork gelatin or reserved pork stock if solid; skim any foam and pour a thin layer over the top of the pâté to create a seal. Chill uncovered until the gelatin sets, about 1 hour, then cover and refrigerate at least 8 hours or overnight to develop flavor and firm up.

When ready to serve, run a thin knife around the edges of the mold to release the pâté. Invert onto a serving plate or remove from mold. Slice with a sharp knife. Serve chilled or at cool room temperature with cornichons, grain mustard, and slices of rustic bread or toasted baguette. Leftovers will keep covered in the refrigerator for up to 4 days.