How to Make Pâté de Campagne - Country Style Pâté - Pate de Campagne - Terrine de Campagne

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork belly

Chicken thighs offer a leaner option while maintaining moisture.

pork liver

🥗Healthier: chicken liver

💰Cheaper: beef liver

Chicken liver is lower in fat and offers a milder flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon reduces fat content while still adding smokiness.

brandy

🥗Healthier: apple juice

💰Cheaper: white wine

Apple juice adds sweetness without alcohol.

Cut the duck meat away from the bones and skin.

Cut the pork shoulder into cubes.

Add the duck skin and bacon to the mixture for moisture.

Combine pork shoulder, duck, bacon, and seasonings in a bowl.

Cover the mixture with plastic wrap and refrigerate overnight.

Grind the marinated meat and vegetables through a meat grinder.

Line a terrine with duck skin and bacon.

Fill the terrine with layers of the meat mixture and duck breast.

Cover with a lid and add boiling water to the bain-marie.

Bake in the oven at 400°F for about 1 hour until the internal temperature reaches 175°F.

Let the Pâté cool at room temperature for 1 hour, then refrigerate overnight with weights on top.

Slice the Pâté and serve with salad and garnishes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens