Pâté De Campagne Recipe

Preparations

Chill the pork shoulder, pork belly and liver for 20–30 minutes so they are cold but not frozen — this makes grinding easier and gives a better texture. Preheat the oven to 160°C (320°F). Place a large roasting pan in the oven for a water bath later.

Sauté aromatics

Heat a small skillet over medium heat with 1 tablespoon of butter or pork fat. Add the finely chopped shallots and minced garlic and sweat gently until translucent, about 4–5 minutes. Add the thyme leaves and cook 30 seconds more. Remove from heat and let cool slightly.

Grind meat

Using a coarse plate on a meat grinder (or pulse in a food processor in short bursts), grind the chilled pork shoulder and pork belly to a coarse texture. Grind the liver once through the coarse plate and then combine with the ground pork. Keep meat cold.

Mix

In a large bowl, combine the ground meat mixture with the cooled shallot mixture, chopped parsley, beaten egg, cream, brandy, salt and freshly ground black pepper. Mix by hand or with a sturdy spoon until fully incorporated and sticky — about 2–3 minutes. Taste a small piece by frying a teaspoonful to check seasoning and adjust salt/pepper if needed.

Assemble in terrine or loaf pan

Line a 900–1000 g terrine mold or a 1.2–1.5 L loaf pan with parchment. Chop or melt the pork fat/butter and press some into the bottom to prevent sticking. Pack the meat mixture firmly into the mold in layers, pressing down to remove air pockets. Smooth the top and place bay leaves on top. Cover tightly with foil.

Bake in a water bath

Place the covered terrine into the preheated roasting pan and pour hot water into the pan to come halfway up the sides of the terrine. Bake at 160°C (320°F) for 90–110 minutes, until an instant-read thermometer inserted into the center registers 70–72°C (158–162°F).

Press and cool

Carefully remove the terrine from the water bath. Strain any cooking juices (save for sauce if desired). While still warm, place a weighted board or foil-wrapped can on top to compress the pâté and help it set; allow to cool to room temperature, then refrigerate with weight for at least 12 hours (preferably 24) to firm up.

Finish

When set, remove the weight and trim any excess fat. If desired, melt remaining pork fat or butter and brush over the top to seal and keep fresh. Slice with a sharp knife warmed under hot water for clean slices.

Place the gooseberries, sugar, water, lemon zest and lemon juice in a small saucepan over medium heat. Bring to a gentle simmer, stirring until the sugar dissolves.

Reduce heat to low and simmer, uncovered, for 10–12 minutes (if using frozen, 12–15 minutes) until the gooseberries have softened and started to break down but still hold some shape. Stir in the grated ginger, if using, for the last 2 minutes.

Remove from heat and let the compôte cool to room temperature. The mixture will thicken as it cools. Taste and adjust sweetness or acidity by adding a little more sugar or lemon juice if needed. Refrigerate until ready to serve.

Bring the pâté out of the refrigerator about 20–30 minutes before serving to take the chill off for best flavor and texture.

Slice the pâté into 1–1.5 cm thick slices and arrange on a board or platter. Spoon a generous dollop of gooseberry compôte alongside or on top of each slice. Serve with toasted country bread, cornichons and grainy mustard.