Photograph of the finished Terrine de campagne

France · Pa tê ép khuôn kiểu đồng quê

Terrine de campagne

3 hr Hands-on time + 24 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 2.6 lb
  • Photograph of Pork liver Pork liver 1.1 lb
  • Photograph of Pork fat Pork fat 11.3 oz
  • Photograph of Bacon Bacon 14.1 oz
  • Photograph of Cognac Cognac ½ cup
  • Photograph of Shallots Shallots 2
  • Photograph of Dried thyme leaves Dried thyme leaves 0.8 oz
  • Photograph of Bay leaf Bay leaf 8 leaves
  • Photograph of Black pepper Black pepper 0.8 oz
  • Photograph of Coarse salt Coarse salt 1.4 oz

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.

Start cooking