[Intro music]
Pâté de Campagne is a country Style Paté
Every village, every butcher, every region will have its own specialty.
Ít could be pure pork, 100% pork; but it can also be made with pork and another meat.
To make our Pâté de Campagne, you will need
madera or port wine, cognac or brandy,
shallots, garlic, truffles, 5 spices,
salt and freshly ground peppercorn, parsley, bay leaves, tarragon, fresh thyme,
carrot, onion, bacon, pork- you may use pork throat, belly or shoulder.
a duck- deboned, the skin of the duck and chicken livers.
In a large bowl, place the truffles.
Take half garlic- without the germs, the spices,
the shallots, we are going to cut them into 4 pieces.
the port and the cognac, the bay leaves, rosemary and thyme.
Then cut the onions into 8 large quarters.
Add it to the bowl. Cut the carrots into 8 long sticks.
Tomorrow, we are going to grind everything.
Add the parsley with the stems. Break it into pieces.
Then add the chicken livers.
Cut the meat into cubes.
So the meat could have a little bit more fat, it's Ok.
This is pork shoulder, like I said earlier you may use pork belly or pork throat.
And now for the duck, we are going to separate the meat from bones and the skin.
Pick a leg, the bone will be like this,
so we are going to cut along the bone here on this side
You can see it now.
Place the knife underneath and follow.
And push the meat away from the bone.
Then cut through the joint.
and remove the bone.
Same thing for the drumstick.
Take it away from the bone.
Remove the cartilage from the leg; so here is kind of piece of bone- cartilage
We have to cut it off because this is hard like a bone.
My meat being pork shoulder is not very fatty
It's not really rich in fat.
So I am going to add the skin of the leg
and the skin from the breast into my Pâté
because the fat will bring a little bit of softness to the dish.
It will make the Pâté less dry.
So cut the leg that's been deboned lengthwise.
Let's pick up the other one.
Remove the nerves from the tenderloin.
And here I have a little bit of silver skin, pick it up.
Separate the fat from the loin.
So don’t cut the breast into cubes because you may leave
it as a whole piece into the terrine because we can see the piece of the duck.
Then debone the rest of the meat.
This is the liver from the duck.
So we are going to use it also.
To finish the bacon.
Then mix well. I like to use my hands.
You might use spatulas.
Cover the meat with plastic food wrap pretty tight.
Keep the meat refrigerated for 1 day,
tossing the food once in while to combine all the flavours.
and tomorrow, we will cook the Pâté.
The meat has been marinating overnight. So now it's time to process it.
We are going to grind it through a meat grinder.
So remove the thyme and rosemary.
And when you find the bay leaves- also remove them.
And grind everything.
All the meat and all the vegetables-
your onions, shallots, garlic everything will go to the meat grinder.
Reserve one of the pieces of duck breast cut in half,
So you don’t want to grind those 2 pieces. 0:08:20.040,1193:02:47.295 so you will need 2 pieces to have a nice loin.
Pass the juices so everything goes in. Great!
Season the Pâté with salt- about a teaspoon and a good half teaspoon of pepper.
And I am going to add a little bit of spices- so the 5 spice- half teaspoon extra.
Mix well. And get a spoon.
No, I am not going to eat it like that.
Make it flat on a plate and cook it in a microwave.
I cooked the meat because I don’t want to taste or eat the raw pork.
and I want to taste the seasoning of our Pâté
And that's the best way to do it. So when it's cooked, take a spoon....
Very nice! And it's moist too.
So we are going to line the terrine with the skin from the duck
and the extra or leftover bacon. OK, that we kept.
So put your skin down in a plate
That was the skin from the neck, nice piece, look at that.
so then, place the skin- skin side down into the terrine.
Why we are doing this? For several reasons.
First of all- it will feed the meat; it will bring moisture to it.
It will prevent the meat from attaching to the terrine.
And by having fat around the Pâté, will help preserve the Pâté.
Remember this Pâté is called Pâté de Campagne which is Country Style Paté.
So they were using everything they could to use it in the food
and also to preserve the food.
So now we are going to continue.
And then fill the terrine.
Place a layer of meat onto the terrine,
then add half of the duck breast
Then cover with more meat.
Add the bacon.
Add the bay leaves and why not a little bit of fresh thyme, a nice sprig of thyme.
Cover with a lid. Add boiling water to the bain-marie.
Place in the oven.
Bake the Pâté for about a good hour at 400 degrees F
or until the internal temperature reach 175 degrees F on a meat thermometer.
The Pâté has been cooking for about an hour and a half,
so let's check the temperature.
Cut the piece of the cardboard the size of the terrine,
Wrap it in aluminium foil, then place it over the Pâté.
And use some canned food as a weight to press down the meat.
Keep the Pâté at room temperature for an hour.
Then refrigerate the Pâté overnight with the weights over.
Our Pâté has been in the fridge overnight with it's weights on.
So now let's slice it.
Like I already told you it smells wonderful!
With the spoon, pick up the fat from the front here.
Then pass a paring knife around.
Cut. You can keep this or if you want reserve it; it's delicious.
Or you could discard it; it's pretty up to you.
Garnish the plate with a little bit of green salad.
And cut a thick slice of Pâté.
Pick it up. Clean it a bit.
Place it over the salad.
You can see the duck breast in the centre of the Pâté.
Garnish with a few mushrooms- marinated, cornichons and gherkins.
I don’t cut the gherkins because they are pretty tiny.
Smells wonderful!
All the flavours of the country style; of the Campagne!
Bon appétit and enjoy this great Pâté!