Photograph of the finished Pâté de campagne

France · Pa tê gan kiểu đồng quê

Pâté de campagne

2 hr 30 min Hands-on time + 25 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 9.9 oz
  • Photograph of Pork liver Pork liver 4.2 oz
  • Photograph of Pork fat Pork fat 2.8 oz
  • Photograph of Bacon Bacon 2.1 oz
  • Photograph of Dried shallots Dried shallots 2
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Chicken eggs Chicken eggs 1
  • Photograph of Cognac Cognac 2 ⅛ tbsp
  • Photograph of Bay leaf Bay leaf 2 leaves
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 The pork, pork liver, and pork fat are coarsely ground, retaining their characteristic grainy texture.
  2. 2 Sauté the shallots and garlic until fragrant, let cool, then mix into the meat mixture.
  3. 3 Mix the eggs, cognac, salt, and pepper together, then refrigerate for 1 hour to allow the flavors to infuse.
  4. 4 Line the mold with bacon, press the mixture firmly, and place a bay leaf on top.
  5. 5 Bake in a water bath at 160 degrees for 80 minutes until the core reaches 70 degrees.
  6. 6 Allow to cool, compress heavily, and refrigerate for 24 hours before slicing.

With an appliance

  • Air fryer 2 hr 16 min

    Replace step 5: spray oil on the outside of the small mold, place the mold in a tray of hot water and run the hot air boiler at 175 degrees for 55 minutes, rotate after 28 minutes; reduce by 25 minutes but divide the mold, then continue with cold compression as in step 6.

Start cooking