By Jeremie Tisseau

Pâté de campagne

Ingredients

10 servings

Ingredients for one Pâté de Campagne (16 portions):

1.25 poundsboneless pork shoulder

aka “pork butt”), cut into one-inch cubes

6 ouncesduck leg meat

meat removed from 2 or 3 legs

4 ouncesbacon

fatty, chopped

4 ounceschicken livers

roughly chopped

1yellow onion

small, diced

1shallot

thinly sliced

4 clovesgarlic

minced

⅓ cupitalian parsley

chopped

25 gramskosher salt

⅛ teaspoonpink curing salt

”

¾ teaspoonpate spice mix

1 teaspoonfreshly ground black pepper

¼ cupcognac

or brandy

⅓ cupplain dry bread crumbs

2eggs

large

½ cupheavy cream

½ cupdried cherries

optional

½ cuppistachios

optional

8bacon

sliced, or a few sheets of caul fat to line the mold

For the Pâté Spice:

1 teaspoonground cloves

1 teaspoonground nutmeg

1 teaspoonground ginger

1 teaspooncayenne pepper

Instructions