Chef John's Pâté de Campagne Recipe

Prepare this delicious and authentic French-style country pâté, also known as Pâté de Campagne, with Chef John's easy-to-follow recipe. This rustic homemade pâté is made with a flavorful blend of ground pork, veal, and bacon, combined with aromatics and spices. It's a perfect appetizer or charcuterie board addition for any occasion. Indulge in the rich flavors and impress your guests with this classic French delicacy.

Ingredients

• 1 pound ground pork
• 1/2 pound ground veal
• 4 ounces bacon, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 teaspoons salt
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 cup dry white wine
• 1/4 cup brandy
• 1/2 cup crushed ice
• Butter, for greasing the pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with plastic wrap, leaving some overhang.
2. Combine ground pork, ground veal, chopped bacon, onion, garlic, parsley, salt, dried thyme, black pepper, cloves, and allspice in a large mixing bowl.
3. Add white wine, brandy, and crushed ice to the bowl. Mix everything together until well combined and the mixture is firm.
4. Transfer the mixture into the prepared loaf pan, pressing it firmly and smoothing the top.
5. Fold the plastic wrap over the pâté, pressing down gently to remove any air bubbles.
6. Set the pan inside a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the loaf pan. This will create a water bath.
7. Bake in the preheated oven for 1 hour and 45 minutes or until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C).
8. Remove the loaf pan from the water bath and place it on a cooling rack. Carefully remove the plastic wrap and discard.
9. Place a piece of buttered parchment paper or plastic wrap directly on top of the pâté and place a weight on it. This will help compress the pâté and remove any air pockets. Let it cool at room temperature for 30 minutes.
10. Refrigerate the pâté for at least 12 hours or overnight before serving.
11. To serve, slice the pâté and arrange it on a platter. Serve with crusty bread, cornichons, and mustard.

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