Pâté De Campagne

Let's Cook

1. Step 1.

   Melt in a small skillet over medium heat: 2 tablespoons butter

2. Step 2.

   Add and cook until softened, 6 to 8 minutes: 1 small onion, finely chopped

3. Step 3.

   Add and cook, stirring, 1 minute more: 3 garlic cloves, minced

4. Step 4.

   Set the onion mixture aside to cool. Preheat the oven to 325°F. Line the bottom and sides of a terrine mold or 9 × 5-inch loaf pan with: 12 to 16 slices pork belly or bacon

5. Step 5.

   Cut and chill as directed in Grinding Meat at Home: 1 ¼ pounds pork shoulder, cut into 1-inch chunks; 6 ounces well-trimmed pork, veal, or chicken liver; 4 ounces pork fatback, cut into 1-inch chunks

6. Step 6.

   To use a food processor, pulse the chilled meat and fat in small batches, scraping the bowl frequently, until the largest pieces are about ⅓ inch across. Transfer each batch of ground meat to a large bowl as you go.

7. Step 7.

   To use a meat grinder, use a ⅜- or ½-inch grinding plate and run the chilled meat and fat through as directed in Grinding Meat at Home. Add the cooled onions and garlic to the bowl along with: 2 large eggs, lightly beaten; ½ cup heavy cream; (½ cup hazelnuts, toasted and coarsely chopped); 2 tablespoons Cognac; 1 tablespoon chopped parsley; 2 teaspoons fresh thyme leaves, minced; 1 ½ teaspoons salt; 1 ½ teaspoons white or black pepper; ½ teaspoon ground allspice; (⅛ teaspoon grated or ground nutmeg)

8. Step 8.

   Mix until well combined. Fill the lined loaf pan with the mixture and spread evenly. Place over the top: 5 or 6 slices pork belly or bacon

9. Step 9.

   Butter a piece of foil and cover the pan tightly. Place the loaf pan in a roasting pan and place the roasting pan on a pulled-out oven rack. Fill the roasting pan with warm water to come halfway up the sides of the pâté. Bake until the juices run clear and a thermometer inserted in the center registers 160°F, about 2 hours.

10. Step 10.

    Transfer to a rimmed baking sheet or pour the water out of the roasting pan and place the pâté back in it. Place a small board or another loaf pan on top of the foil and weight down with a 2- or 3-pound can or other weight. Let cool, then refrigerate until firm, at least 12 hours and for up to 2 days.

11. Step 11.

    To serve, remove the belly or bacon from the top of the pâté. Run a sharp knife around the edges, and turn the pâté out onto a serving platter or cutting board (if the pâté sticks, set the bottom of the pan in warm water until it releases). Remove the bacon from the bottom and sides of the pâté, and serve in thick slices.