CHEF JOHN'S PATE DE CAMPAGNE
I realize making this pate may seem like quite a production, but if you enjoy charcuterie, this would make for a very fun, beautiful, and quite delicious project.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 13h10m
Yield 12
Number Of Ingredients 22
Steps:
- Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.
- Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
- Whisk cream, bread crumbs, and eggs together in a bowl.
- Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
- Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
- Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
- Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
- Preheat oven to 350 degrees F (175 degrees C).
- Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.
- Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food.
- Refrigerate at least 8 hours to chill and compress the pate.
- To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 10.6 g, Cholesterol 113.5 mg, Fat 14.7 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 5.6 g, Sodium 1120.6 mg, Sugar 4 g
PATE DE CAMPAGNE (COUNTRY PATE)
Bon Apetit Magazine Cooking Life columnist Molly Wizenberg shares her unforgettable recipe for pate de campagne-French country pate. Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.
Provided by Raquel Grinnell
Categories Pork
Time 2h45m
Yield 1 pate, 20 serving(s)
Number Of Ingredients 16
Steps:
- Set rack at lowest position in oven and preheat to 350°F Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.
- Melt butter in heavy medium skillet over medium heat. Add onion and saute until soft and translucent but not brown, about 8 minutes.
- Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sauteed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.
- Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.
- Fold bacon slices over, covering pate. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pate until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes.
- Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pate to weigh down. Chill overnight. DO AHEAD Can be made 4 days ahead.
- Place loaf pan with pate in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pate crosswise into 1/2-inch slices.
Nutrition Facts : Calories 278.8, Fat 23.8, SaturatedFat 9.3, Cholesterol 84.9, Sodium 581.8, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 14.1
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- Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.
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