Pâté de Campagne – Finally, Something Complicated

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If you do use bacon, either in the pâté, or to wrap with, I suggest using one that’s lightly smoked, so as not to overpower the rest of the flavors. Anyway, I realize this may seem like quite a production, but if you enjoy charcuterie, this would make for a very fun, beautiful, and quite delicious project. I hope you give this a try soon. Enjoy!
 
 
Ingredients for one Pâté de Campagne (16 portions):
1 1/4 pounds boneless pork shoulder (aka “pork butt”), cut into one-inch cubes
6 ounces duck leg meat (meat removed from 2 or 3 legs)
4 ounces fatty bacon, chopped
4 ounces chicken livers, roughly chopped
1 small yellow onion, diced
1 shallot, thinly sliced
4 cloves minced garlic
1/3 cup chopped Italian parsley
25 grams kosher salt (about 5 teaspoons)
1/8 teaspoon “instacure” pink curing salt
3/4 teaspoon *pate spice mix
1 teaspoon freshly ground black pepper
1/4 cup cognac or brandy
1/3 cup plain dry bread crumbs
2 large eggs
1/2 cup heavy cream
1/2 cup dried cherries, optional
1/2 cup pistachios, optional

8-10 sliced of bacon, or a few sheets of caul fat to line the **mold

* For the Pâté Spice:

1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon cayenne pepper
 
** My bread pan was a little smaller than standard, but a regular 9 x 5 inch loaf pan should work perfectly here.

— Cook in water bath at 350 F. until internal temp of 155 F. 

Sumber https://foodwishes.blogspot.com/

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