Pâté de Campagne Recipe – How to Make a Country-Style Pâté

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.

Coarsely grind the pork shoulder, duck leg meat, bacon, and chicken livers.

In a large bowl, combine the ground meats with diced onion, shallot, minced garlic, chopped parsley, kosher salt, pink curing salt, pâté spice mix, and black pepper.

Add cognac or brandy, bread crumbs, eggs, and heavy cream to the mixture and mix well.

If desired, fold in dried cherries and pistachios.

Line a loaf pan with bacon or caul fat, then fill with the meat mixture.

Cover with additional bacon or caul fat on top.

Cook in a water bath at 350°F until the internal temperature reaches 155°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens