📝 About This Recipe
A cornerstone of French charcuterie, this Pâté de Campagne is a celebration of rustic elegance and time-honored tradition. This coarse-ground country terrine balances rich pork shoulder and creamy chicken livers with the warmth of Quatre Épices and a splash of fine Cognac. Wrapped in delicate slices of bacon and matured for flavors to meld, it offers a sophisticated yet hearty texture that defines the quintessential Parisian bistro experience.
🥗 Ingredients
The Meat Base
- 1.5 lbs Pork shoulder (cubed, 30% fat content is ideal)
- 8 oz Pork fat back (cubed)
- 8 oz Chicken livers (cleaned and trimmed of connective tissue)
- 10-12 strips Smoked bacon (thinly sliced, for lining the terrine)
Aromatics and Seasoning
- 3 Shallots (finely minced)
- 3 Garlic cloves (mashed into a paste)
- 1 tablespoon Fresh thyme (leaves only, chopped)
- 1 teaspoon Quatre Épices (French four-spice blend of pepper, clove, nutmeg, and ginger)
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Cognac or Brandy (high quality)
The Panade and Binder
- 1/4 cup Heavy cream (chilled)
- 1 Egg (large, lightly beaten)
- 1/3 cup Pistachios (shelled, whole for texture)
- 2 tablespoons Dried parsley (finely chopped)
👨🍳 Instructions
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1
In a large mixing bowl, combine the cubed pork shoulder, fat back, and chicken livers. Toss with the minced shallots, garlic, thyme, salt, pepper, Quatre Épices, and Cognac. Cover and refrigerate for at least 12 hours or overnight to allow the flavors to penetrate the meat.
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2
Before grinding, place your meat grinder attachments and a clean bowl in the freezer for 20 minutes. Keeping the meat cold is essential for a proper emulsion and to prevent the fat from melting.
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3
Grind the marinated meat mixture through a coarse die (about 6mm-8mm). If you prefer a more rustic texture, grind half through the coarse die and finely mince the other half by hand.
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4
In a small bowl, whisk together the egg and heavy cream to create a binder. Pour this into the ground meat mixture.
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5
Add the pistachios and chopped parsley to the meat. Using your hands or a sturdy spatula, mix vigorously for 2-3 minutes until the mixture becomes slightly tacky and well-incorporated.
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6
Preheat your oven to 300°F (150°C). Line a 1.5-quart terrine mold or loaf pan with the bacon slices, overlapping them slightly and leaving enough overhang on the sides to fold over the top later.
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7
Pack the meat mixture into the lined mold, pressing down firmly to remove any air pockets. Smooth the top with a spatula.
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8
Fold the overhanging bacon slices over the top of the meat. Place a bay leaf and a sprig of thyme on top for aromatics, then cover the mold tightly with a lid or double layer of aluminum foil.
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9
Place the terrine mold inside a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the terrine mold to create a 'bain-marie' (water bath).
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10
Bake for 90 to 105 minutes, or until the internal temperature reaches 155°F (68°C) when measured with a meat thermometer.
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11
Remove the terrine from the water bath. Carefully pour off any excess liquid if desired, though some fat is traditional. Place a weighted object (like a brick wrapped in foil or heavy cans) on top of the terrine while it cools to compress the meat.
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12
Once cooled to room temperature, refrigerate the weighted terrine for at least 48 hours. This 'ripening' period is crucial for the texture to set and the flavors to fully develop.
💡 Chef's Tips
Always perform a 'test fry': cook a small patty of the mixture in a skillet before filling the mold to check the seasoning; adjust salt/pepper if needed. Keep all ingredients and equipment ice-cold throughout the process to ensure the fat stays suspended in the meat. Don't skip the weighting process; it creates the dense, sliceable texture characteristic of a professional pâté. If you can't find Quatre Épices, make your own by mixing 2 parts black pepper, 1 part ground cloves, 1 part nutmeg, and 1 part ginger. The pâté tastes significantly better on day 3 than on day 1—patience is the most important ingredient.
🍽️ Serving Suggestions
Serve thick slices with a side of sharp Cornichons (French pickled gherkins) to cut through the richness. Pair with a crusty, toasted sourdough baguette or traditional farmhouse miche. A dollop of Dijon mustard or a sweet onion jam provides a perfect flavor contrast. Accompany with a glass of crisp Beaujolais or a slightly chilled light-bodied Pinot Noir. Add a small side salad of bitter greens like frisée tossed in a light vinaigrette.