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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
“instacure”
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:
Instructions
Step 1
-- Cook in water bath at 350 F. until internal temp of 155 F.
Notes
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