Pate De Campagne

Preparation time: 10 minutes

Cook time: 1 hour 25 minutes

Nutrition facts (per serving): 381 cal (17g fat, 27g protein, 1g fiber)

If you haven’t tried the Pate De Campagne before, then here comes a simple and easy recipe to recreate at home in no time with minimum efforts.

Ingredients (6 servings)

9 ounces of pork back fat

2 ounces chicken thigh fillets

7 ounces chicken livers, trimmed

2 ounces minced pork

2 tablespoons brandy

1 tablespoon thyme leaves, chopped

1/2 teaspoon ground allspice

1 large pinch ground cloves

1 egg, beaten

1 eschalot, chopped

10 slices bacon, rind removed

Baguette, to serve

Wholegrain mustard, to serve

Cornichons (small pickled gherkins), to serve

Preparation

Dice the pork fat, chicken thighs, and livers into cubes. Place in a bowl with the mince, brandy, thyme, and spices. Using your hands, combine well. Cover with plastic wrap and refrigerate overnight. Stand meat mixture for almost 20 minutes to bring to room temperature. Add egg, eschalot, 2 teaspoons pepper, and 3 teaspoons salt, and combine well. At 345 degrees F, preheat your oven.

Lay most of the bacon widthwise across the base and up the long sides of an 9 x 5 inch loaf pan or terrine mold, alternating wide ends of bacon with tapered ends and making sure there are no gaps, the bacon will extend over the edges of the pan. Place remaining bacon widthwise to cover short ends of the pan, cutting to fit. Reserve any leftover bacon. Using your hands, press the meat mixture into a lined pan, smoothing top. Bring overhanging bacon up over the meat mixture to completely cover, trimming if necessary, and using any reserved bacon to fill gaps.

Cover the top of the pan tightly with foil, place in a roasting pan, and then pour boiling water to fill half of the pan. Bake for almost 1 hour 20 minutes until juices run clear when the center is pierced with a skewer or the center reaches 330 degrees F on a meat thermometer. Remove the loaf pan from the roasting pan. Set aside, covered, to cool to room temperature. Place the pan in a dish, then top with a tray, and weigh down with 4 x 2 ounces cans. Refrigerate overnight. Remove the cans, tray, and foil. Run a cake knife around the sides of the pan, then flip over a plate. Serve with baguette, mustard, and cornichons.