Pâté de Campagne
Pâté de Campagne – A flavorful French country-style pâté made with duck, pork, and truffles. Perfect for appetizers, served with French bread and cornichons.
Calories: 362kcal
Ingredients
- 1 whole Peking duck
- 3 ounces Cognac
- 2 ounces Madeira
- 1 tablespoon truffles, thinly sliced
- Salt and pepper, to taste
- 1 pound pork throat or belly
- 8 slices bacon
- 2 cloves garlic
- 2 shallots
- 0.5 bunch parsley
- 0.25 pound chicken liver
- 1 medium carrot, peeled and cut into sticks
- 1 medium onion, peeled and cut in half
- 3 medium bay leaves
- 3 large sprigs thyme
- 1 teaspoon five spices
Instructions
Marinade the meats
- Bone the duck; cut the flesh in strips, as well as two slices of bacon. Marinate overnight with Cognac, Madeira, truffles, salt, pepper, the pork, garlic, shallots, parsley, chicken liver, carrot, onion, bay leaves, thyme, and spices.
Make the Pâté de Campagne
- The day after, remove from the marinade the truffles, duck breast, bay leaves, and thyme. Chop all the ingredients finely with a meat grounder. Verify seasoning and put aside.
- Place the bacon slices around the bottom of a rectangle terrine. Garnish the base with a layer of the ground meat, a thin layer of thin duck breast slices and some truffle slices. Repeat this operation up to the top. Cover with bacon and prick with the point of a knife.
Bake the Pâté de Campagne
- Cook in Bain Marie gently, at 375°F, until the internal temperature reaches 175°F.
Finish & Chill the Pâté de Campagne
- During this time, make a stock with carrots, onions, bay leaves, thyme, the carcass of the ducks, half water, half white wine, and salt and pepper. Cook gently for 1 hour and add this jelly on the top of the terrine the day after and let it set in the refrigerator.
- Cut the terrine into slices and serve the pâté with cornichons and French bread.
Video
Cooking Tips for Pâté de Campagne
- Marinate the meats overnight: Marinating the duck, pork, and other ingredients overnight helps develop deep flavors. Make sure to keep everything in a cool place while marinating.
- Use fresh, high-quality meat: For the best texture and flavor, use fresh cuts of pork, duck, and chicken liver. The quality of your meat will directly impact the taste of the pâté.
- Finely chop or grind the meats: Ensure the meat is chopped finely or ground for an even texture. You can use a meat grinder for a more uniform result.
- Layering in the terrine: When layering the pâté in the terrine, alternate between the ground meat mixture, thin slices of duck breast, and truffle slices. This ensures a beautiful presentation and a mix of textures and flavors in every bite.
- Check the internal temperature: Cooking the pâté gently in a bain-marie at 375°F helps retain moisture and ensures the pâté is cooked thoroughly. Use a thermometer to check that the internal temperature reaches 175°F.
- Let it chill: After cooking, let the pâté cool completely. Adding the stock jelly on top the next day will help the pâté set properly and add flavor.
- Serve with accompaniments: Serve the pâté with crusty French bread and tangy cornichons for a delightful contrast.
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