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Country Pâté (Pâté de Campagne)

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Country Pâté (Pâté de Campagne)

Country Pâté (Pâté de Campagne)

amanda

Equipment

  • - Pie Dish

  • - Pastry Cutter

  • - Silicone Baking Mat

  • - Parchment Paper Sheets

  • - Digital Scale

  • - Rotary Food Wrapper (as a wrapping tool)

  • - Dutch Oven (Pie Pan)

  • - Food Processor with Slicing Attachment

  • - Stand Mixer (with Paddle Attachment)

  • - Rolling Pin

  • - Pastry Brush

Ingredients

  • 3/4 cup Cognac

  • 3 tablespoons unsalted butter

  • 1 cup minced onion

  • 2 1/2 pounds ground pork

  • 12 ounces bacon (8 to 10 slices), finely chopped, plus 14 bacon slices (for lining pan)

  • plus 14 bacon slices

  • 3 garlic cloves, pressed

  • 2 1/2 teaspoons salt

  • 2 1/2 teaspoons dried thyme

  • 1 1/2 teaspoons allspice

  • 1 teaspoon freshly ground black pepper

  • 2 large eggs, lightly beaten

  • 1/3 cup whipping cream

  • 1 6-ounce piece ham steak, cut crosswise into 1/4-inch-thick strips

  • Coarse sea salt

  • Cornichons*

  • Dijon mustard

Instructions

1

Instruction 1

Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.
2

Instruction 2

Melt butter in heavy medium skillet over medium heat. Add onion and saut&é until soft and translucent but not brown, about 8 minutes.
3

Instruction 3

Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended.
4

Instruction 4

Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.
5

Instruction 5

Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.
6

Instruction 6

Fold bacon slices over, covering pâté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pâté until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes.
7

Instruction 7

Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. Do Ahead Can be made 4 days ahead.
8

Instruction 8

Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.
9

Instruction 9

Tiny French pickles; available at specialty foods stores.
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