Pâté De Campagne Recipe
Country Pork Pâté with Cognac
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat and Fat
Vegetables and Aromatics
Liquids and Binders
Other
Method
Preparation
- 1
Prepare the Meat Mixture
In a large mixing bowl, combine the ground pork shoulder, diced pork fatback, and cleaned chicken liver. Mix well until all ingredients are evenly distributed.
- 2
Sauté Aromatics
In a small skillet, heat a tablespoon of oil over medium heat. Add the finely chopped shallots and minced garlic, and sauté until softened, about 3-4 minutes. Allow to cool slightly before adding to the meat mixture.
- 3
Season the Mixture
Add the sautéed shallots and garlic to the meat mixture along with fresh thyme, black pepper, salt, and cognac. Mix until fully incorporated.
- 4
Add Cream and Egg
Stir in the heavy cream and the beaten egg to the mixture, ensuring everything is well blended.
Cooking
- 5
- 6
Fill the Terrine
Transfer the meat mixture into the prepared terrine, pressing it down to eliminate air pockets. Smooth the top with a spatula.
- 7
- 8
Cool and Chill
Once cooked, remove the terrine from the water bath and allow it to cool at room temperature. Cover with plastic wrap and refrigerate for at least 24 hours before serving.