Pâté de Campagne

Ingredients

• 1500g (1 lb) coarsely minced pork shoulder
• 2200g (7 oz) chicken or duck livers, finely chopped
• 3150g (5 oz) smoked bacon or lardons, finely chopped
• 41 medium onion, finely diced
• 53 garlic cloves, minced
• 62 tbsp unsalted butter
• 72 tbsp brandy or Cognac
• 82 tbsp dry white wine
• 92 eggs, beaten
• 101 tsp fresh thyme leaves
• 111 tsp salt
• 12½ tsp freshly ground black pepper
• 13¼ tsp allspice or quatre épices
• 14Pinch of nutmeg
• 15Streaky bacon rashers to line the terrine (optional)
• 16Cornichons, Dijon mustard, and crusty baguette to serve

Instructions

1. 1Preheat oven to 160°C (325°F). Sauté onion and garlic in butter over medium heat for 5–7 minutes until soft. Add brandy and wine, let bubble for 1 minute. Cool.
2. 2In a large bowl, combine minced pork, chopped livers, bacon, cooled onion mixture, eggs, thyme, salt, pepper, allspice, and nutmeg. Mix well with your hands until thoroughly combined.
3. 3If using, line a 1-litre terrine mould with overlapping bacon rashers, leaving enough to fold over the top.
4. 4Pack the mixture into the terrine firmly, pressing down to eliminate air pockets. Fold bacon over the top (or cover with foil if not using bacon).
5. 5Place terrine in a roasting tin. Pour boiling water around it to come halfway up the sides (bain-marie). Bake for 1 hour 15 minutes – 1 hour 30 minutes, until juices run clear or internal temperature reaches 72°C (162°F).
6. 6Remove from oven and water bath. Place a heavy weight on top and leave to cool, then refrigerate (with weight if possible) for at least 24 hours before serving.
7. 7Unmould, slice thickly, and serve with cornichons, Dijon mustard, and crusty baguette.