Terrine de campagne

Method

1. 1 The pork meat and liver are roughly chopped with a knife instead of being ground; the coarse texture is a sign of a rustic, countryside style.
2. 2 Mix with diced pork fat, red onion, cognac, thyme, and pepper, then refrigerate for 24 hours.
3. 3 Line the mold with slices of bacon, covering the entire sides.
4. 4 Press the filling firmly into the mold, then fold up the bacon edges and place a bay leaf on top.
5. 5 Bake in a cool, dry place at 160 degrees Celsius for 90 minutes, or until the center of the block reaches 70 degrees Celsius.
6. 6 Place a heavy object on the mold and refrigerate for 24 hours before cutting; cutting immediately will cause the block to crumble.

With an appliance

• Air fryer 2 hr

  Replace step 5: spray oil around the pâté mold, place the mold in a tray of water in a 175-degree hot air boiler for 58 minutes and rotate after 29 minutes; the core reaches the temperature quickly, do not flip and divide the mold into smaller pieces.