Paté Campagne

Rustic paté campagne gets a decidedly sultry upgrade in this recipe from Chef Angie Mar of Les Trois Chevaux.  Slowly cooked in stoneware Mini Cocottes and topped with a port gelée, the decadent starter is worth a the extra time and effort. Make sure you start the paté at least 3 days before you plan to serve it, as two of the steps call for an overnight wait.

Paté

1/2 pound pork shoulder, cut into 1-inch cubes

1/2 pound pork liver, cut into 1-inch cubes

1/3 pound duck or rabbit meat, cut into 1-inch cubes

1/2 pound duck or chicken liver, cut into 1-inch cubes

6 teaspoons kosher salt

1 teaspoon crushed juniper berries

10 cracks fresh black pepper

8 sprigs thyme, leaves removed

1 tablespoon unsalted butter

3 large shallots, minced

3 cloves garlic, minced

1/4 cup cognac

2/3 cup heavy cream

2 eggs

1 bunch parsley, chopped

Port Gelée

1 1/2 cups aged tawny port

1/2 teaspoon granulated sugar

3 1/2 sheets gelatin silver

Juniper berries

For the paté:

Place all the meat and liver in a mixing bowl.  Add the salt, crushed juniper berries, black pepper and thyme leaves. Toss to incorporate, cover the bowl and refrigerate overnight. 

Place the meat mixture in the freezer for one hour before grinding.

Place the butter in a wide sauté pan and set over medium heat. Add the shallots and garlic and sauté until softened, about 5 minutes. Add the cognac and simmer until all the liquid has reduced, about 5 minutes. Season with salt and let cool.

Pass all of the meat mixture through the large die of a meat grinder and into the bowl of a stand mixer. Repeat with the small die.

Add the shallot mixture to the bowl with the meats. Add the heavy cream and eggs. Using the paddle attachment on the stand mixer, whip the mixture on medium-high speed until sticky and fully incorporated, about 3-4 minutes. Add the parsley and beat until evenly distributed, about 45 seconds.

Divide the mixture between Mini Cocottes or in the terrine mold. Smooth the tops and tap the dish on the counter several times to release any air bubbles. Cover the paté with plastic wrap then place the lids on the cocottes.

Preheat oven to 200°F. Place a wide baking dish in the oven. Bring a kettle of water to boil then pour the boiling water into the baking dish to create a water bath. Gently place the covered cocottes into the water bath.  Bake until the internal temperature of the paté reaches 143°F. Remove from the oven and let rest until the internal temperature reaches 150°F.

Remove the plastic wrap and replace with a new piece of plastic wrap. Cut a piece of carboard the size of the top opening of the Mini Cocotte or terrine and place on top of the paté. Add a food can on top to weigh the paté down. Place in the fridge with cans on top for 24 hours.

For the port gelée:

Place the port and sugar in a small saucepan set over medium heat. Cook until the sugar is dissolved, about 5 minutes.  Remove from the heat and add the gelatin. Stir to dissolve. Pour the mixture over the chilled paté and sprinkle with juniper berries to garnish. Return the paté to the refrigerator until it is set, about 3 hours longer.