Terrine de Campagne
Cuisines
Cooking Instructions
Cooking: 120 minutes
Notes:
Temperature control is critical; keep the meat mixture as cold as possible before grinding, and if you do not have a meat grinder, the ingredients can be processed manually or chopped very finely with a sharp chef's knife for a similar rustic texture.
The panade—a mixture of breadcrumbs, eggs, and heavy cream—is the secret to the terrine's succulent, tender texture; allow it to thicken for a few minutes before folding it into the ground meat to ensure the terrine holds its shape perfectly.
A 'bain-marie' is essential for gentle, even cooking; place your terrine mould in a larger baking dish filled with hot water to ensure the delicate pâté does not overcook or dry out in the oven.
While the pâté can be eaten once cooled, it is significantly better when pressed and left to chill overnight; this compression step firms the texture, making it easier to slice cleanly and concentrating the complex flavours for an superior tasting experience.
Marinate Meat
Combine the cubed pork shoulder, duck meat, bacon pieces, chicken livers, onions, shallots, garlic, parsley, spices, salt, curing salt, pepper, and brandy in a bowl, then marinate in the refrigerator for two hours.
Prepare Panade
Whisk together the breadcrumbs, eggs, and heavy cream in a separate bowl and allow the mixture to sit for a few minutes until it thickens into a rich binder.
Grind
Chill the marinated meat mixture in the freezer until very cold, then pass the mixture through a coarse grinder attachment on a stand mixer to achieve the desired country-style texture.
Assemble
Fold in the dried cherries and pistachios, incorporate the thickened panade, then pack the mixture tightly into a bacon-lined bread pan, covering the top with the overlapping bacon slices.
Bake
Cover with foil, place the mould into a larger pan filled with hot water up to two-thirds of the mould's height, and bake at 180°C until the internal temperature reaches 68°C.
Press and Chill
Remove the terrine from the water bath, place a weighted object on top of the parchment-covered pâté to compress it, and refrigerate overnight before unmoulding and slicing.
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Ingredients
| Pork Shoulder | 500 g |
| Duck Meat | 250 g |
| Bacon | 200 g |
| Chicken Livers | 200 g |
| Onion | 1 |
| Shallots | 50 g |
| Garlic | 3 cloves |
| Fresh Parsley | 1 bunch |
| Brandy | 60 ml |
| Breadcrumbs | 100 g |
| Eggs | 2 |
| Heavy Cream | 120 ml |
| Dried Cherries | 50 g |
| Pistachios | 50 g |
| Ground Ginger | ½ tsp |
| Nutmeg | ½ tsp |
| Ground Clove | ¼ tsp |
| Cayenne Pepper | ¼ tsp |
| Kosher Salt | 2 tsp |
| Pink Curing Salt | 1 tsp |
| Black Pepper | 1 tsp |
