Pâté de Campagne
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Learn more →Ingredients
10 servings
For the pâté
- 6 oz chicken livers, trimmed of connective tissue and sinew
- 3 tbsp brandy or cognac, divided
- 1 lb ground pork (80/20)
- 8 oz pork fatback or fatty pork belly, cut into ½-inch cubes
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 large eggs
- ¼ cup heavy cream
- 1 ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
- ½ tsp dried thyme
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tbsp fresh flat-leaf parsley, finely chopped
For lining the pan
- 6–8 strips thin-cut bacon
- 2 bay leaves
For serving
- cornichons, for serving (optional)
- dijon mustard, for serving (optional)
- crusty bread or crackers, for serving (optional)
Instructions
- 1
Place the trimmed chicken livers in a small bowl and pour 2 tablespoons of the brandy over them. Let them marinate at room temperature for 20 minutes while you prepare the remaining ingredients.
- 2
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and let cool to room temperature.
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