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Le Chaudron recipe

Pâté de campagne

French country pâté

⏱ 120 minServes 8Medium320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

  • 500 g (18 oz)pork shoulder
  • 400 g (14 oz)fatty pork jowl
  • 200 g (7 oz)pork liver
  • 150 g (5 oz)pork fatback for barding
  • 3gray shallots
  • 5 clovesgarlic
  • 100 ml (½ cup)Cognac
  • 2whole eggs
  • 100 ml (½ cup)thick crème fraîche
  • 1 tbspfour-spice blend (quatre-épices)
  • 1 tspnutmeg
  • 3 sprigsfresh thyme
  • 3 leavesbay leaf
  • 2 tbspfine salt
  • 1 tbspfreshly ground pepper
  • 1 tspsugar
  • 500 g (18 oz) pork shoulder
  • 400 g (14 oz) fatty pork jowl
  • 200 g (7 oz) pork liver
  • 150 g (5 oz) pork fatback for barding
  • 3 gray shallots
  • 5 cloves garlic
  • 100 ml (½ cup) Cognac
  • 2 whole eggs
  • 100 ml (½ cup) thick crème fraîche
  • 1 tbsp four-spice blend (quatre-épices)
  • 1 tsp nutmeg
  • 3 sprigs fresh thyme
  • 3 leaves bay leaf
  • 2 tbsp fine salt
  • 1 tbsp freshly ground pepper
  • 1 tsp sugar
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 porcelain terrine, 25x10 cm (10x4 in), with lid1 large baking dish (for the water bath)1 meat grinder1 large mixing bowl1 oven1 meat thermometerChef’s knifePlastic wrapBlack peppercorns

03 — Method

  1. Make the filling 24 hours ahead: grind the 500 g (1 lb 2 oz) pork shoulder, 400 g (14 oz) pork jowl and 200 g (7 oz) pork liver through the medium plate of a meat grinder. Making it ahead is ESSENTIAL.
  2. Peel and chop VERY finely the 3 shallots and the 5 garlic cloves (germ removed). Strip the leaves from the 3 fresh thyme sprigs.
  3. In the large bowl, mix the ground meats with the shallots, garlic, cognac, thyme leaves, quatre-épices, grated nutmeg, sugar, salt and pepper.
  4. Mix VIGOROUSLY by hand for 5 minutes to bind the filling. Cover and refrigerate 24 HOURS so the flavors develop.
  5. The next day, preheat the oven to 170°C (340°F), conventional. Line the 25x10 cm (10x4 in) porcelain terrine with the barding fat, letting it hang over the sides.
  6. Beat the 2 eggs and mix them into the rested filling with the crème fraîche until well bound. Pack the filling firmly into the lined terrine to avoid air pockets.
  7. Fold the overhanging fat over the filling. Lay the bay leaves on top. Cover the terrine with its lid. Set up a water bath in the large baking dish with hot water halfway up the terrine.
  8. Bake 1 hour 30 at 170°C (340°F) until the center reaches 70°C (160°F) on a meat thermometer. Cool 2 hours at room temperature, then refrigerate 48 HOURS before serving so the flavors develop.

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