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| Chef John's Pate de Campagne |
I realize making this pate may seem like quite a production, but if you enjoy charcuterie, this would make for a very fun, beautiful, and quite delicious project.
Ingredients :
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon cayenne pepper
- 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(TM) #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
Instructions :
| Prep : 1H10M | Cook : 1 9x5-inch loaf panM | Ready in : 13H10M |
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Notes :
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