Pâté De Campagne

Ingredients

• 1.25 pounds pork shoulder – cut into 0.5-inch pieces, well chilled
• 0.6 pounds pork back fat – cut into 0.5-inch pieces, well chilled
• 0.35 pounds pork liver – cut into 0.5-inch pieces, well chilled
• 0.33 cup shallot – finely chopped
• 3 cloves garlic – minced
• 2 tsp fresh thyme leaves – chopped
• 2 tbsp flat-leaf parsley – chopped
• 1 tbsp fine sea salt
• 2 tsp ground black pepper
• 0.5 tsp quatre-épices
• 0.25 cup Cognac
• 2 leaves bay
• 0.5 cup breadcrumbs
• 0.25 cup whole milk
• 1 large egg – lightly beaten
• 4 ounces caul fat
• cornichons – for serving
• Dijon mustard – for serving
• crusty bread – for serving

Instructions

1. Chill the grinder parts and a large mixing bowl in the freezer for 30 minutes.
2. In a large bowl, combine the pork shoulder, pork back fat, pork liver, shallots, garlic, fresh thyme leaves, flat-leaf parsley, fine sea salt, black pepper, quatre-épices, Cognac, and bay leaves. Toss thoroughly to coat, cover, and refrigerate 8–12 hours.
3. Stir the fresh breadcrumbs with the whole milk until fully absorbed, 10 minutes, then mash to a smooth paste and set aside.
4. Remove and discard the bay leaves. Grind the marinated meat mixture once through a 1/4-inch (6 mm) plate into the chilled bowl.
5. Add the egg and the breadcrumb–milk paste to the ground mixture and mix vigorously with a wooden spoon or gloved hand until sticky and uniform, 1–2 minutes.
6. Preheat the oven to 325°F (165°C). Rinse the caul fat briefly under cool water, squeeze dry, and use it to line a 1-quart terrine or 9×5-inch loaf pan, letting a little overhang.
7. Pack the forcemeat into the lined pan, pressing to eliminate air pockets and smoothing the top; fold the overhang to cover and seal. Cover with the terrine lid or tightly with foil.
8. Set the pan in a deep roasting pan and pour in hot water to reach halfway up the sides. Bake until the center reaches 150°F/65°C and the juices run mostly clear, 75–90 minutes.
9. Remove the terrine from the water bath, uncover, and carefully pour off any surface fat. Lay a piece of parchment on the surface and press with a flat board or foil-wrapped cardboard weighted to about 2 pounds. Cool to room temperature, then refrigerate at least 12 hours, preferably 24.
10. Unmold, slice 1/2 inch thick with a sharp knife, and serve chilled or at cool room temperature with cornichons, Dijon mustard, and crusty bread.