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Pâté de Campagne (Country Pâté)

Pâté de Campagne (Country Pâté)


  • 3 tablespoons unsalted butter
  • 12 ounces bacon (8 to 10 slices), finely chopped, plus 14 bacon slices (for lining pan)
  • 2 1/2 teaspoons dried thyme
  • 1 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 6-ounce piece ham steak, cut crosswise into 1/4-inch-thick strips

Recipe Preparation

  • 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 sauté 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 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.

  • 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 pâté. 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 pâté 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 pâté to weigh down. Chill overnight. DO AHEAD Can be made 4 days ahead.

  • Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.

Recipe by Molly Wizenberg,Reviews Section

How to make the perfect country pâté

Would you splash out on mincing and sous-vide machines in pursuit of the perfect pâté de campagne? Order pig fat and offal from the butcher? Or just pop to the supermarket for some Shippam’s meat paste?

Perfect country pâté. Photographs: Felicity Cloake for the Guardian Photograph: Felicity Cloake/Guardian

Perfect country pâté. Photographs: Felicity Cloake for the Guardian Photograph: Felicity Cloake/Guardian

Last modified on Tue 9 Jul 2019 09.50 BST

I must confess that I’ve been avoiding pâté de campagne. It’s not that I don’t like the stuff – loaded on to hunks of bread in great meaty wodges, it’s a pretty unbeatable lunch – yet I had a sneaking suspicion that making it myself wasn’t going to be quite as easy as knocking up a silky chicken liver or a creamy smoked mackerel pâté. A coarsely textured terrine of pork, offal and fat seemed a more daunting proposition, somehow.

For a start, pâté de campagne contains all sorts of mysterious chunks beneath its jellied crust which I rightly surmised would be hard to come by in 21st-century Britain. For another, I had a horrible feeling I might need to invest in a mincing machine. Admittedly, this gadget had been on my list for some time, ever since I embarked on the perfect burger and discovered how inconsistent supermarket mince could be, but still, it wasn’t a project that was going to be doable in an afternoon. So is homemade pâté de campagne worth the effort, or is it one of those dishes best left to the professionals?

Campagne pâté is made with pork and pork liver, along with sherry wine and special herbs and spices. It’s a country style pâté that can easily be sliced. It’s easy to serve it cubed on toothpicks and enjoy it with simple pairings that highlight its fresh, delicate flavors.

French bread, raw vegetables, wine and cheese all come alive with Campagne pâté – making it a snap to create a casual French appetizer platter that’s delicious before holiday feasts!


Made with pork and pork liver, along with sherry wine and special herbs and spices.

Pork Fat, Pork, Pork Liver, Onions, Spices, Sherry, Salt, Garlic



  • All natural ingredients
  • No preservatives, hormones or antibiotics
  • Keep refrigerated

View Nutrition Info

Olive Oil & Sea Salt Crackers

Try serving Campagne pâté with thinly sliced baguette, toasted brioche, or flat bread crackers. Making simple, small tea sandwiches with the pâté and other fresh ingredients is a great way to create a unique party appetizer.

Campagne pâté can be served between sliced cucumbers for a unique and refreshing pairing. Try making Cucumber sandwiches with the pâté along with Dijon mustard, lettuce, tomatoes, a mild cheese and some caramelized onions.

All pâtés are delicious with cheese, and can be presented along with various cheeses on a cheese board as a simple, delicious and attractive appetizer. Hard, mild cheeses work best, but Campagne pâté can be enjoyed with softer cheeses as well. Try enjoying it with a Brie or Camembert for a delightfully French feast!


A traditional pâté that’s perfect for simple holiday appetizers and pairings!


It’s not uncommon to feel overwhelmed when beginning to learn about a new cuisine, but you should never let that uncertainty keep you from embracing something new.


Despite common perception of the word “pickle,” the wonderful realm of pickled goods reaches far beyond the customary dill pickle you’re used to getting with your lunch…

Madou’s Pate De Campagne

Whenever I don&rsquot know what to bring to a party or gathering, I gravitate toward the old standbys. No, not chips and dip or cheese and crackers &mdash a country pâté. And not just any pâté, my grandmother&rsquos recipe. Madou&rsquos Pate De Campagne.

It never fails to win over the crowd. I brought one to a party last Christmas and watched as four of the guests stood vigil around the dish, sampling, nibbling and scarcely letting other revelers near the serving tray.

I was surprised to see chafing dishes filled with ziti, chicken fingers and other conventional offerings which sat virtually unnoticed while this pâté was picked clean. Not an exaggeration!

Whether you&rsquore hosting a party or lucky enough to be a guest this New Year&rsquos Eve, you&rsquoll want several of these little beauties on hand. As a host, you&rsquoll need it for your hors d&rsquooeuvre offering and if you&rsquore the guest, wrap one up and gift it to your host. I guarantee grateful bellies.

This is my grandmother&rsquos recipe, after all and as a French woman, she knows a thing or two about good food. My mother&rsquos Veal and Pork Country Pate is another really good one. Happy New Year!

Recipe Summary

  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • 1 ¼ pounds boneless pork shoulder, cut into 1-inch cubes
  • 6 ounces duck leg meat
  • 4 ounces fatty bacon, chopped
  • 4 ounces chicken livers, roughly chopped
  • 1 small yellow onion, diced
  • 1 shallot, thinly sliced
  • ⅓ cup chopped Italian parsley
  • ¼ cup cognac
  • 5 teaspoons kosher salt
  • 4 cloves garlic, minced
  • 1 teaspoon freshly ground black pepper
  • ⅛ teaspoon pink curing salt (such as Instacure™ #1) (Optional)
  • ½ cup heavy whipping cream
  • ⅓ cup dry bread crumbs
  • 2 eggs
  • ½ cup dried cherries (Optional)
  • ½ cup shelled whole pistachios (Optional)
  • 8 strips bacon, or as needed

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.

Country Pâté

Country pâté (pâté de campagne) is a French meat dish made of ground meat.

It is different from other French pâtés in that it is coarser. It is also easier, less stressful and more straightforward to make.

A country pâté may contain some liver, but not to the extent that other pâtés often do. The meat is usually beef (or veal) or pork. Other ingredients include vegetables such as onions, bread crumbs, herbs and spices (often including juniper berries, black pepper, garlic, thyme), and flavourings (such as a brandy, Armagnac or a sherry), and eggs.

You don’t want to use lean meat. The meat needs some fat in it, to bind the ingredients together, and to make the finished product moist. The fat can come from a pork cut such as unsmoked fatty bacon (aka streaky bacon, aka American bacon.)

You mix the ingredients, and pack the mixture into a terrine dish. You bake it in a water bath.

When cooked, you remove it from the oven. You don’t drain off the rendered fat or any juices you need to allow them to be absorbed back in.

When cool, put foil on top, and then a weight on it to press it down for at least a few hours. This is important if you want to be able to serve it in slices. Chill with the weight on it overnight in the fridge. (If you prefer to just dig it out in spoonfuls, you can skip this weight step.)

Turn it out of the terrine to serve. Let sit at room temperature about 30 minutes before serving to get some of the chill off.

Trim off any jelly or fat on the sides, if desired.

Country pâté is often served on or with a dense bread as a starter or a snack, or as a light lunch with a salad and pickled items such as caperberries, cornichons and / or olives.


Very beautiful work, guys. Would you say the Good Cook loafs pans you used were 5″x3″ or the next size up 8″x4″?

Thanks, Marc. Much appreciated. I just double-checked. The Good Cook loaf pans are 5.75″ x 3″. That’s the interior size, which is also marked on the rim of the pan.

Great job Kyle! Looks great, and very well put together. Thanks again for the consideration in this post…

Thanks, Evan. It was good to collaborate.

This is just lovely, now I want a sous vide even more!

Thanks, Chant. You should look into the Nomiku if you are in the market. I love the size. I often pack it in my suitcase to travel with me.

Hello, could you indicate the length of the length of the thermocouple needle probe you are using. I did not see a FEP designation as you indicated Thanks!

James, the “FEP” probe listed there is actually a wire probe for submersing and monitoring water bath temp. The needle probe I use is called: “MINIATURE NEEDLE PROBE Model: 113-181/113-182/113-183/113-184/113-185”, and it’s located here:

Thanks for mentioning the foam tape I have been taking the internal temperature on faith, but it’s definitely something that should be mentioned. I just ordered some from JB Prince, hopefully it works out.

Let me know how that brand works out. I’m still searching for the right brand, and that’s next one my list. For those most part they work well, but on long cooks the brands I have used seem to loose adherence. To date, the vacuum has never been broken, but I’ve had a few of them just barely hanging on.

Oh, and also. Sous Vide Dash is an app available for iOS. It gives you (very close) approximations of cook times based on a lot of different criteria, like your circulator brand, type of protein/veg, thickness, starting temp, etc. It’s easily one of the worst designed apps with terrible usability, but it does have the information there. It’s a great reference if unable to test core temp. At least you can start there and add a bit of time for safety.

What’s the generally accepted life of the Terrine in the refrigerator in a sealed condition ? I have a Nomiku and I’m dead keen to give this a go, but it will take a while to eat it all and/or give terrines away to friends and family.

It’s always such a hard thing to say. Without vacuum maybe 1 to 2 weeks. Under vacuum, 2-3 (max). You can also freeze pâté very well, especially when under vacuum. The thawed is 95% quality of what unfrozen would be. This is scaled for 6 of those mini loafs. You could easily cut in half and make three. These always go so quickly for me. Throughout testing I made about 18 of these, we ate about 4 or 5 at home and gave the rest away. Youre friends will love you if you bring them pâté. )

Just a thought on the idea of opening the vac-seal bag to check temp and resealing… If you’re using a chamber sealer that might not be a good idea as the increased temperature of the product could cause the food to “boil” at the higher pressures excerted by the sealer and cause the farce to break.

Jered, that’s an excellent point. I was considering an edge sealer when I wrote that, but that should be made known. Food sealed in a chamber sealer should always be chilled before being sealed. I’m make that note/revision to the post. Thanks for pointing it out.

Great collaboration! I have been wanting this Evan Brady’s recipe ever since I saw it posted on Sausage Debauchery, the man has serious chops, as do you. Great info on the circulator as well, I have been planning on asking you for advice on which one to purchase, but it is all done here, what a great deal. Thanks again.

Thanks, Scott. Glad you liked it!

Nice post Kyle. I like the story and the photos integrated through out. Very easy to follow!

Thanks, Jason. I’m glad to hear it. Thanks for taking the time to comment.

Any reason why I could not replace the bacon with a Lonzardo that I cured? Also, I know my wife will not even try it with kidney in the recipe, what would you replace it with, equal amount of pork butt, I am long on Guanciale, and Coppa right now as well, would either of these be suitable to replace the kidney? Any thoughts would be much appreciated. Thanks.

Scott — Lonzardo would be a fine replacement for the encasing bacon. It’s funny, kidney may sound weird, but it’s actually a much mellower flavor than the liver. Make it without telling her. She’ll like it, then let her know what she likes. ) If you had guanciale, you may use that in place of the interior bacon dice. That would be great. More pork butt or even liver would be a fine replacement for the kidney as well. You could cut long strips of coppa and use that in the very center of the pâté, as a garnish. Pay attention to how salty your coppa is though. If it’s salty, you may decrease the overall salt amount to compensate.

Great idea on the Coppa garnish. Really appreciate your help. I’ll let you know how badly I get the beak when I tell her she ate kidney although, you may be able to hear her all the way from Salem…. Thanks again. S

Ha! I can’t be held responsible—but I will encourage you. Good luck.

Well, after procuring all of the gear and ingredients I finally gave this a go yesterday. Just tasted it and is pretty amazing. Mine looks a lot like “helping hands in the kitchen” despite my best efforts. Any good suggestions on removing from the tin, i buggered that up. Used everything in the recipe, home cured bacon included, but replaced the outside bacon with lonzardo which worked great and tastes wonderful. I messed up and used pequin pepper in place of what is called for and it is way too spicy (no duh, right) should have thought that through better, and compared scovilles between the peppers and adjusted accordingly. All in all a good learning success, really happy you and EB shared this. Will become a staple for sure. BTW I used that JB Prince tape, worked without leaks on this and a test batch of meatloaf I did using the same pan.

Scott, excellent, so glad to hear it. What circulator are you using? As for removing from the terrine: I run under some hot tap water is usually all you need. It will cause the fat to melt between the pâté and the terrine. You may run a dull knife along all of the edges. Then invert and knock it against you counter a few times. It should just fall out. The pepper amount there is certainly based on a very mild pepper. As a good substitute you can use Korean gochugaru. I find it’s close in heat level and similar in flavor, yet much less costly. Happy to hear the JB Price tape worked too. I’ve got some on order. If you’d care to share a photo, other’s have shared theirs on the Our Daily Brine Facebook page. Would love to see how it came out. Thanks for sharing.

I purchased the exact gear- Nomiko circulator and ThermoWorks thermometer setup you are using here. I was trying to decide how to approach SV and decided to trust your choices because you seem to be really on top of the science/tech from your comments on the SD page, and here. I was right, the gear works flawlessly, & am really enjoying learning the SV technique. Thanks for the help on removing from terrine, will give that a go. Total stupid mistake on the pepper on my part, I really like Pequin’s flavor profile but bonehead move to use that much, will certainly find one of your suggested peppers for the next batch. Thanks again.

Excellent. Happy to hear it. If you have any questions about the Nomiku, they are very active on all the various social channels and really responsive. They’ve been great to work with.

Just to second that: Nomiku is really great at customer service. I damaged mine by opening it (don’t do this!) and they sent me a second unit, free of charge, shipping prepaid on the return unit. The power supply on the replacement unit was faulty, so they shipped me a third unit, again completely free of charge. The third is purring away, making some pork for carnitas later this week :)

I also have the same Thermoworks thermometer, and I’m not as thoroughly pleased with it perhaps it’s just because it uses thermocouples rather than RTD, but it’s substantially worse accuracy than my Thermapen. It registered about 207F in boiling water, while the Thermapen registered the expected 212F. The stated accuracy is +/- 0.1% reading plus 1.4F, which means it could be up to .212 + 1.4 = 1.6F off at a real temperature of 212, which suggests it could read as low as 210F and remain in spec. Maybe the batteries were just low? More testing needed.

While I think sous vide is great, I think your cooking temperatures for the traditional method are way too high, this might be why your pâté comes out not at evenely cooked. I cook all my pâtés no higher than 135 internal temp with an oven at 325. I then press them lightly to get rid of any possible air pockets. Pâtés carry over heat like crazy so an internal temp of 150 is way too much. And a higher temp oven will cook them too fast.

Thanks for your comment, Frederic. Let’s dig into that: Carryover cooking is certainly a phenomenon that can affect cooking pâté en terrine. Carryover is largely influenced by size and mass of the item being cooked, as well as the difference in temperature between the temp of the oven (in this case) and the core temp of the item being cooked when pulled from the oven. So, an item pulled from a 400F oven will experience more carryover than one pulled from a 300F oven, as the item is undergoing equilibrium (to a certain degree) transfer of heat.

First, this pâté must be cooked to 150F for at least one minute and ten seconds in order to kill the pathogens present in the chicken livers. If we were making a pâté without chicken livers, it’s possible to cook to a lower target temp. It is possible to reach pasteurization levels at lower temperatures, but that requires holding for exponentially more time, the lower you go (135F would require 36:22).

Second, as mentioned previous, carryover is dependent upon size and mass of item cooked as well as temp of oven. The method here is based on the mini-loaf pans specified. We logged all the temps for each of these methods. For the mini-loaf in bain-marie, we pulled at 150F, removed from water bath and allowed to cool on a counter at room temp (72F). The temperature rose to only about 151F and kept to for 15min, on average, then declined evenly. We tested 4 loafs at this size, all with the same results.

Now there may have been more carryover had (a) the loaf pan or terrine been larger and (b) the oven temp been higher and (c) had there been less water in the bain-marie.

So say you are cooking a large cast-iron terrine (a la Le Creuset), cooking in an oven that is 325F (as opposed to 275F in this method), and potentially using less water in your bath. If you removed at 135F it possible that carryover heat takes you up to around 150F. In that scenario, which sounds possible from what you have related here, we’d essentially be attaining the same end result (temp). If you are not reaching pasteurization temp/times, you should consider that.

In a final bit of clarity, you may have read the 400F preheat temp as a cooking temp. If you reference that again, you can see that we preheat to that temp, then turn down to 275F.

Here’s a quick guide to pasteurization temps/times for a 6.5D reduction of Salmonella.

This is very interesting. I just got my Anova immersion circulator and was looking into making patés (as the commercial stuff is underwhelming to say the least).
The biggest question I have is: can I replace the milk with something else?

Did you get the new developers version, or the first gen? As for milk/cream, you can simply ommit it. You may add a splash or two of water to moisten the farce. The cream improves the flavor and texture of the pâté, but omitting it is not going to ruin anything.

Love your site, Kyle! Eager to try this recipe. A couple questions:
1. Is the purpose of the Cure #1 flavor and color? I have no qualms about it, but don’t understand why it’s necessary for something cooked like this.
2. Why chicken livers instead of pork?

Thanks, Matt. I appreciate it. To answer your questions:
(1) The purpose of cure #1 (sodium nitrite) is to prevent oxidation and enhance taste. As sodium nitrite is an antioxidant, it prevents (actually, slows) the páté from turning from brown, keeping the nice pink color. It also adds (enhances?) the taste. Bacon isn’t bacon without nitrite (IMHO). If you were to store these after cooking and still sealed, the nitrite will also protect against potential botulism development (although that risk is really low).
(2) Maybe you read it incorrectly? There is chicken AND pork livers in this recipe both of equal amounts. They both bring very different flavor profiles. You could certainly substitute either for the other, but the result will not be as intended here.

Thanks, Kyle. You’re right, btw… I read it incorrectly.
Also…been using your nuoc cham on everything. Love it.

Admittedly new at sous vide and starting with this pate. I’m on my 3rd set and using handmade sous vide machine. All of them had a lot of juice inside the bag when they were finished. Is this normal? Great info thanks from this neophyte…

You say “in the bag”, are you following the directions here? It calls for putting the pate in the loaf pan, then wrapping in plastic wrap, then vacuuming in bag. It’s normal for any protein to exude juices when cooking. But with this method tose juices should be trapped in the pan with the farce because it was plastic wrapped and then vacuum sealed. Little to nothing should make it past the plastic wrap into the “bag”. Are you using ziplock bags? If so, some of the juices may get past.

My Anova just arrived…excited to try this recipe. A couple question. Can you explain a little more about why the chicken livers only need to be brought up to 150, as opposed to the usual 165 with poultry?

That 160F temp is a safety based on you pulling it as soon as it hits temp. Salmonella can be killed at temps as low as 130F, but requires prolonged exposure to those temps. I addressed this above under Cooking Temp. If you google “salmonella log reduction table” you can see the different temps and times that are necessary for safety. It’s a bit bell curve. Slower temp = longer time. The recipe here calls for holding at 150F for a specific amount of time to ensure pasteurization.

Also, would something less fatty work around the outside?

No. That’s the whole point, to be fatty. It protects the loaf and keeps it moist. You could always easily peel off the bacon, discard and slice if you want. But we’re far past the 󈨔s “fat is bad” myth, so just enjoy yourself.

Ha! Thanks I really appreciate all your help. As you might have guessed, I’m very new to all of this.

Made this over the holidays and it turned out fantastic. So good. Pink salt didn’t arrive in time and I doubled the pork liver when the chicken ones I could find weren’t looking so great…but it was delicious. Such a great recipe. Thank you. Psyched to try the cooking technique on other pates now as well.

Matt, I’m so happy to hear that. If you’re ever interested, people have been posting their work on the Our Daily Brine Facebook page. Feel free to post any shots there.

sorry to ask.. but how necessary is the pink salt since you are cooking to 150F any way?

Also, i had the understanding pink salt is usually 2.5g per kg.. the recipe shows 1.2kg raw meet (excl bacon – assuming its already cured bacon).. which would mean about 3g pink salt not 5g ?

Joe — Thank you for catching this. You are correct, it should be 3g (actually 3.2g) of cure #1. The master receive was written that way (0.25% of meat weight, excluding bacon). It was simply a typo when translating to the blog. Even though, that’s far within the FDA safety measures for ppm, which indicate it could be approx. 4x that weight. Corrected.

As for it’s inclusion, it’s not strictly necessary. It’s purpose is for flavoring and color retention. It’s not a mechanism to protect against botulism or other bacteria.

Hi Kyle – thanks for the quick update.
Love your work mate and looking forward to trying this out as my first step into the world of charcuterie

Thank you. I appreciate it. Give it a go. Be patient and let it sit overnight before opening the vac bag, if you can. The results are better in both texture and taste. Thanks for bringing that error to my attention.

Hey guys,just finished the pate,cooked sous vide,I thing it needs some more binder, like skim milk powder, or soy protein, cause I find it realise lots of liquid,did you have the same experience with it?

Emil, Sorry to hear that. I can assure you that it’s not the recipe though. I’ve made this about 20 times and it’s been tested by several others not to mention all of the followers who have reported good results.

You mention “binding” and “lots of liquid”. First off, lots of liquid is not a result of poor binding. Consider the example of a steak (a solid muscle, completely bound), you can overcook a steak and pull out an astonishing amount of water. This isn’t an issue of binding, as obviously the proteins in the steak are completely bound.

If there’s a lot of water: Did you use the same temp in the recipe? High temperature would be the most obvious cause of “lots” of liquid in the bag. Temp contracts protein cells and squeezes out water. I’d also ask if you let it rest in the pan, sealed in the bag, overnight? Some water is absorbed back in and what’s left often congeals into jelly.

As for binding: You can see the photos in the post. Binding should not be an issue. Meat itself gives us more than enough myosin to bind the pate. That requires that you mix thoroughly though. Did you mix the farces very thoroughly? If so, binding should be an issue.

Happy to help you diagnose what went wrong, but I’ll need to understand what exactly you did and if you veered from the recipe/method in any way.

Recipe seems great, can’t wait to test it. To vacuum seal the terrine, could we imagine doing it with the water displacement method ?

Thank you for writing this and sharing the recipe with us, it looks tasty !

You can. It’s not as ideal. Part of the benefit is in the tight vacuum. When the pate is done, put something heavy on it to press it down while it cools overnight in fridge. Don’t do this while its cooling down in ice bath though, that will press moisture out of it. Let it come to cool temp, then transfer to cooler and weight.

I’m a Belgian butcher, found this page some weeks ago, tried this paté this afternoon, followed your receipt. Similar result, did it with bain marie method. We’re used to heat till a center temp. of 68°C (food safety rule). Thanks for sharing !!

I got ambitious this weekend and finally got around to making this I saw it much earlier and couldn’t find the ingredients, but I have since discovered the wonders of my local Asian market. I looked at the quantities and thought “only 125g of liver and kidney?! Time for a triple batch!” Well, friends, I’m gonna tell you: don’t. I made larger pans, but still wound up with five serious pans of… absolutely awesome pate.

I used less-salty bacon (home cured) and found that the amount of salt is actually too low. Adding it afterwards works, but I should have calculated how much salt was missing and added it.

As for the JB Prince tape, I have two comments: it’s too narrow (about half an inch) and I don’t own any probes that are thin enough to effectively work with. The thermoworks probes are great, but scary overpriced: thermocouple wire is under $1 a foot, the end connectors are cheap, the only part that’s tricky is forming the stainless steel around the end of the probe. Fifty bucks is ridiculous, speaking as someone who owns $400 worth of their equipment.

Homemade Country Pâté (Pâté de Campagne) with Cranberries and Pistachios

I always make homemade pâté for the holidays. It’s a great appetizer to serve at a party with charcuterie, as well as a delicious savory addition to a fireside dinner. Homemade pâté is surprisingly easy to make and can be prepared well in advance of any festivities. Its method incorporates “packing” – which, in charcuterie terms, involves jamming a terrine mold with ground spiced meat, spirits, eggs, and cream and baking it in a water bath. The resulting baked brick of spiced and fortified meat is weighted down and banished to the refrigerator to sit for a day or two to become comfortable with it’s brash flavorings while anticipation builds – just as it would the day before Christmas as you eye unopened presents placed beneath the tree. When the time is right (2 days at least) the terrine is retrieved from the refrigerator and its wrapping discarded, uncovering a rich, meaty country pâté, chunky with nuts and fruit.

I have fiddled with this recipe over the years, and lately become enamored of wild boar. Boar reminds me of Europe, where it’s a frequent ingredient in charcuterie. It may be purchased in specialty stores, through a butcher or mail order. Since it’s so lean, it’s important to combine the boar meat with a fattier cut such as pork shoulder. Alternatively, you can substitute veal for the boar meat.

Country Pâté with Boar, Pork, Cranberries, and Pistachios

Begin at least two days before serving to allow the flavors to develop. You can either grind your own meat, or simply have your butcher grind the meat for you.

1 pound ground boar shoulder (or veal)
1 pound ground pork shoulder
3 garlic cloves, minced
2 teaspoons salt
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
1 teaspoon allspice
1 teaspoon ground coriander
½ teaspoon ground cloves
3/4 pound bacon, coarsely chopped
2 tablespoons unsalted butter, plus extra for greasing terrine
1 medium yellow onion, finely chopped
2 eggs, lightly beaten
1/3 cup heavy cream
1/3 cup Calvados
1/4 cup shelled unsalted pistachios
1/4 cup dried cranberries
Coarsely ground peppercorns for garnish


Line the terrine mold with the barding fat, reserving a piece for the top. Heat the oven to 350°F/180°C. Trim the pork, belly fat, veal, and chicken livers of membrane and any skin, and cut them into 1 - inch /2.5-cm chunks. Chill all the meats in the freezer until quite firm but not frozen, 15 to 20 minutes.

While the meats are chilling, begin the filling. Melt the butter in a small frying pan over medium heat. Add the onion and sauté until soft but not brown, 3 to 5 minutes. Set aside to cool.

Work the chilled meats through the coarse grid of the meat grinder into a large bowl. (Do not use a food processor or the terrine will be heavy.) Add the cooled onion, garlic, salt, pepper, quatre épices, and nutmeg to the meats and stir with a wooden spoon to mix thoroughly. Beat in the eggs and Cognac, and then mix in the nuts, if using. Sauté a nugget of the mixture and taste it. At this stage, it should be quite spicy, as it will mellow later. Adjust the seasoning of the mixture. Spread the mixture in the terrine mold and smooth the top. It should fill to the rim, as it will shrink during cooking. Cover the top with the reserved barding fat, trimming it to fit the mold. Put the bay leaf and thyme sprig on top and cover the terrine with the lid. If you like, make pâte à luter and use it to seal the mold.

Line a roasting pan with a dish towel, set the terrine in it, and pour in boiling water to make a water bath. Bring the water back to a boil on the stove top and put the pan in the oven. Cook the pâté for 1¾ to 2 hours, refilling the bath with hot water if it evaporates rapidly. (If using a metal mold, the cooking time may be shorter.) Test if the pâté is done by inserting a skewer through the hole in the lid (if necessary, break the luting paste and lift the lid to test). The skewer should be hot to the touch when withdrawn after 30 seconds, or a thermometer should register 165°F/74°C.

Take the terrine from the water bath and let it cool to tepid. Remove the lid and set a 2 - pound / 900 - g weight on top to compress the filling. A brick wrapped in plastic wrap is an ideal size for many terrines, or set a couple of cans on a piece of cardboard cut to size. Chill the terrine until cold and firm, about 12 hours. Remove the weight, cover the mold again with the lid, and store in the refrigerator for at least 3 days before serving.

Pâté de Campagne may be served in the terrine, or unmolded and sliced. If serving in the mold, cut and remove the first piece so the slices are easier to lift out. Alternatively, unmold the pâté onto a platter, cut a few slices, and arrange them, overlapping, on the platter, with salad leaves around the edge. Pâté de Campagne always tastes best at room temperature.

Watch the video: Pâté de Campagne Maison (December 2021).