A pâté de campagne is a traditional country terrine, a rustic preparation, slightly more refined than a pâté grandmère mainly in that it uses only a small amount of liver. In a pâté campagne liver is used as a seasoning device rather than a dominant flavor. In the past I have always used a recipe for a more or less traditional styled pâté de campagne from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn. Thier recipe is made up of ground pork and chicken or pork liver, but I wanted to try to make a variation that offered a richer flavor profile - with a game like character, and this recipe made a successful step in that direction.
The mushrooms bring out the earthiness in the duck and lamb. Morels would be a wonderful alternative to the porcini's I used in this recipe, but I couldn't find any this weekend. In either case I prefer to used dried mushrooms, the grind breaks them into the perfect size and I find that their flavor permeates the pâté in a way that fresh mushrooms don't offer.
The duck and duck fat brought a much finer texture to the pâté that I found to be very appealing as well as creating a earthier and more robust character. The liver flavor in this recipe wasn't as strong as it might have been, If you enjoy a strong liver flavor in your pâté you might consider adding an additional 50 to 100 grams of duck liver. The stronger flavored meats in this pâté make the liver a bit more background than in a pâté made with pork (especially commercially produced domestic pork in the US - which I find to be a bit less flavorful than heirloom pork like berkshire, which is far preferable for this kind of preparation).
Pâté de Campagne de Canard et D'agneau (Pâté of Duck and Lamb with Porchini Mushrooms)
A pâté in the campagne style made with duck, duck liver and lamb (instead of pork and chicken or pork liver) with Porchini Mushrooms.
Published May 08, 2011
- 550 grams duck breast - about 3 - with skin on
- 350 grams lamb - I used a leg chop
- 100 grams duck liver
- 50 grams white onion - minced
- 40 grams flat leaf parsley
- 25 grams garlic - minced
- 25 grams kosher salt
- 5 grams pepper - freshly ground
- 2 grams Pâté Spice (recipe follows)
- 20 grams all-purpose flour
- 2 large eggs
- 30 milliliters brandy
- 125 milliliters heavy cream
- 60 grams dried porcini mushrooms
- Freeze all your blades and bowls before gathering and measuring your ingredients.
- Preheat the oven to 300 degrees F., 150 degrees C.
- Cut the duck and lamb into 1/2 inch pieces and chill to near freezing before putting it through the grinder.
- Grind the duck and lamb through the large die into the bowl of a standing mixer set in ice. Transfer about one-third of the ground duck and lamb to a small bowl, and add the liver, onion, parsley, garlic, salt, pepper, and pâté spice. Fit the grinder with the small die (clean the blade of any sinew that might be caught there) and grind the seasonings mixture into the bowl of coarsely ground pork. Refrigerate.
- In a small bowl, combine the flour, eggs, brandy, and cream and stir to blend—this is the panade. Add it to the ground meat and, using the paddle attachment, mix until the panade is incorporated and the forcemeat becomes sticky, about a minute. (You can also do this using a wooden spoon or your hands.) Fold in the optional garnish, if using.
- Lay out 2 sheets of plastic wrap on a clean section of counter top and layout strips of bacon in the center of the wrap - use enough strips to match the length of your terrine mold (you will be using this to line to mold with bacon).
- Line a 1 1/2 quart/1.5-liter terrine mold with the plastic wrap and bacon, leaving enough overhand on the two long sides to fold over the top of the terrine when it's filled (the plastic should be lining the mold with the bacon facing inside). Fill the mold with the pâté mixture, packing it down to remove air pockets. Fold the plastic wrap over the top, and cover with the lid or with foil.
- Place the terrine in a high-sided roasting pan and add enough hot water (very hot tap water) to come halfway up the sides of the mold. Put the pan in the oven and bake until the interior of the pâté reaches 160 degrees F., 70 degrees C. about 1 to 1 1/2 hours.
- Remove from the oven, remove the mold from the water bath, and set a weight of about 2 pounds/1 kilogram on top of the terrine. Let cool to room temperature, then refrigerate until completely chilled, overnight, or for up to 1 week, before serving.
Yields 12 - 16
Preparation time is approximately 2 hours.
Cooking time is approximately 1 hour and 30 minutes.
This recipe is an alternative version of the traditional quatre épices mixture often used to season pâtés. Feel free to increase or reduce the amounts of the ingredients to suit your own taste and make your pâtés distinctly your own.
Published May 09, 2011
- 4 grams ground cloves
- 4 grams ground nutmeg
- 3 grams ground ginger
- 3 grams ground coriander
- 10 grams white pepper
- Combine all the ingredients and mix well. Store in an airtight container in a cool, dry place.
Yields 3 tablespoons/30 grams
Preparation time is approximately 15 minutes.