How to make the perfect country pâté

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I realize making this pate may seem lượt thích quite a production, but if you enjoy charcuterie, this would make for a very fun, beautiful, and quite delicious project.

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John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for nhatroso.com. He's the actor, director, & screenwriter whose hands và voice confidently walk you through techniques. Chef John has been teaching viewers how to cook on his YouTube channel Food Wishes since 2007 earning 953M views và 4.25M subscribers." data-inline-tooltip="true">Chef John
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Pate Spice:

1 teaspoon ground cloves

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1 teaspoon cayenne pepper

Pate:

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


Directions


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 phần tư teaspoon spice mixture, và pink curing salt in a large bowl. Phối thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.


Whisk cream, bread crumbs, & eggs together in a bowl.


Transfer pork mixture to lớn a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to trăng tròn minutes lớn facilitate grinding the meat.


Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. địa chỉ cửa hàng dried cherries & 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 lớn fit the ends of the pan.


Fill pan to lớn the vị trí cao nhất 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 vị trí cao nhất of the pan; wrap tightly with heavy duty aluminum foil.


Preheat oven to lớn 350 degrees F (175 degrees C).


Transfer pan khổng lồ a deep pot or Dutch oven. Pour in hot tap water lớn reach một nửa 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 ba phần tư to 2 hours.

Xem thêm: Các Phần Mềm Check Mã Vạch Kiểm Tra Hàng Thật Chuẩn Nhất


Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the đứng 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 lớn be slightly smaller than the đứng top of the pan. Wrap with aluminum foil & place on the parchment paper. Press down with weights lượt thích canned food.


Refrigerate at least 8 hours khổng lồ chill và compress the pate.


To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 lớn 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.


Tips

Cook's Notes:


Coarsely grinding the meat is probably the most crucial step, but if the meat is very cold, the attachment on your stand mixer will bởi vì an adequate job. If you don't have one, you can pulse on & off in a food processor, & as long as your meat was partially frozen, this will work.


I suggest using bacon that's lightly smoked, so as not lớn overpower the rest of the flavors.


Substitute brandy for the cognac if desired.


Add dried cherries & pistachios in step 5 if desired.


I Made ItPrint

Nutrition Facts (per serving)

250Calories
15g Fat
11g Carbs
15g Protein

Show Full Nutrition LabelHide Full Nutrition Label
Nutrition FactsServings Per Recipe12Calories250
% Daily Value *
Total Fat15g19%
Saturated Fat6g28%
Cholesterol114mg38%
Sodium1121mg49%
Total Carbohydrate11g4%
Dietary Fiber2g6%
Total Sugars4g
Protein15g
Vitamin C6mg28%
Calcium42mg3%
Iron2mg12%
Potassium269mg6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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