Chef John’s Pate de Campagne
Pork, duck, chicken livers, and bacon combine in this impressive pate de campagne that is a fun and delicious project for charcuterie lovers.
Combine cloves nutmeg ginger and cayenne pepper in a small bowl to make spice mixture.
Place pork shoulder duck meat chopped bacon chicken livers onion shallot parsley cognac salt garlic pepper 3/4 teaspoon spice mixture and pink curing salt in a large bowl.
Mix thoroughly until evenly distributed.
Cover with plastic wrap and refrigerate about 2 hours.
Whisk cream bread crumbs and eggs together in a bowl.
Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment.
Freeze for 15 to 20 minutes to facilitate grinding the meat.
Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer.
Add dried cherries and pistachios.
Add the cream mixture; fold gently until just combined.