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Terrine - Pâté de Campagne Cooked Sous Vide
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| Ingredients: | |
| 900g | Pork Butt, coarse ground |
| 600g | to 1,000g Bacon, 300g small dice, plus enough to line loaf pan(s) (approx. 300g+) |
| 125g | Pork liver |
| 125g | Chicken liver |
| 125g | Pork kidney |
| 100g | Onion, puréed |
| 2 | Eggs, whole |
| 125mL | Congac |
| 125mL | Heavy cream |
| 5 | Garlic cloves, minced |
| 35g | Sea Salt |
| 15g Piment d’Esplette, or similar red pepper flake 3g Cure #1 (optional; retains color and enhances flavor) | |
| 5g | Fresh Thyme Leaves |
| 3g | Black pepper, ground |
| 1g | Nutmeg, ground |
| 1g | Mace, ground |
| 1g | Cloves, ground |
| 3 | Bay leaves, ground |
| Interior Garnish | |
| 6g | Green Peppercorns in Brine, drained |
| 90g | Pistachios, roasted, chopped coarse (optional); and/or Black Truffles (optional) |
Instructions
Freeze grinder attachments and bowl prior to preparing ingredients
Remove all veins and sinew from pork livers, chicken livers and pork kidney; chill until near freezing.
Puree onion and garlic cloves.
Reserve Piment d’Esplette. Grind all remaining dry spices with Cure #1; combine reserved Piment d’Esplette with ground spices
Whisk the cream, cognac and eggs together until smooth. Add ground spice to mixture and whisk well until evenly distributed
Using 6mm plate, grind chicken livers, pork livers and kidney into chilled bowl.
Combine cream mixture with ground meat, incorporating diced bacon, and mix thoroughly to create bind.
Line six 5”x3” loaf pans with the bacon slices.
Pack the farce into the loaf pans, packing down tightly to remove air pockets. Wrap overhanging bacon over top of packed farce.
Tightly wrap the entire loaf pans in plastic wrap. Using a vacuum sealer, seal the plastic wrapped loaf pan.
Cook en sous vide at 150ºF/65.5ºC for approx. 2 hours and 30 minutes, or until the core reads said temperature; allow to cook at core temp for at least two minutes or more
Remove the pâté from the water bath and allow to cool for 1 hour, remaining vacuum sealed.
While pâté cools, prepare an ice bath for chilling.
After an hour of cooling at room temperature, submerge the vacuum-sealed pâté in the ice bath and chill for an extra hour.
Transfer pâté, still in vacuum bag, to refrigerator. Allow to chill overnight.
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