French · Starter · Medium
Pate de Campagne
Rustic country pate with coarse-ground pork, liver, and pistachios, baked in a terrine. The centerpiece of any charcuterie board.
The whole recipe in 60 seconds
Pate de Campagne, in 5 ideas
- Packing the mixture firmly prevents air pockets that spoil the slice.
- The overnight chill with a weight compresses the pate for clean, dense slices.
- Chicken livers add depth without a strong liver taste; do not skip them.
- Serve with cornichons, Dijon mustard, and grilled bread.
- It keeps a week refrigerated and the flavor improves for the first few days.
What you need
Ingredients
- 1 lb ground pork
- 1/2 lb chicken livers, cleaned
- 1/2 lb pork fat, diced
- 1 onion, minced
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup cognac
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp fresh thyme leaves
- 1/2 cup shelled pistachios
- 6 slices bacon
How to make it
Directions
- Pulse the chicken livers in a food processor until smooth. Mix with the ground pork, fat, onion, garlic, egg, cognac, salt, pepper, and thyme.
- Fold in the pistachios.
- Line a terrine or loaf pan with the bacon slices, overlapping and hanging over the edges.
- Pack the meat mixture in firmly, eliminating air pockets. Fold the bacon over the top.
- Cover with foil and bake in a water bath at 350F for 1 1/2 hours, until the internal temp reaches 160F.
- Cool, then weight and chill overnight before slicing.
Money saver. Ask the butcher to coarse-grind the pork for you. The texture should be rustic, not the fine paste of supermarket ground pork.