Bruno Albouze Campagne Terrine
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Campagne Terrine

Yields22 ServingsPrep Time1 hr 10 minsCook Time40 minsTotal Time1 hr 50 minsRating

Ingredients

 1000 g Pork shoulder, cut into chunks
 500 g Pork belly, cut into chunks
Marinade
 600 g Pork or chicken livers
 100 g Armagnac, cognac or brandy
 24 g Salt
 3 g Pink curing salt*
 12 g Ground black pepper
 2 g Chili pepper, or cayenne
 8 g Paprika
Forcemeat
 250 g Shallots
 300 g Heavy cream
 170 g Pistachios
Prosciutto Wrap
 600 g Prosciutto slices

Directions

1

Make terrine 3 days ahead. Makes two terrine. The forcemeat (farce/stuffing) makes 2x 11”/12” (28/30 cm) terrine. Traditional terrine molds, yule log molds silicone... Terrine can last a week in the refrigerator, or for up to 2 weeks if vacuum sealed (freeze for 6 hours before doing it). Terrine also be kept frozen for a couple of month.

Marinade
2

*Curing salts, also known as Prague powder has special preservative qualities.
Rinse the livers and pat dry with paper towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Stir in armagnac, salts and spices and chill for 2 hours minimum / 24 hours max.

Forcemeat / Stuffing
3

Cook minced shallots on low heat for 10 min with 1 Tbsp/15g butter or duck fat. Marinated livers. In the meat grinder using the 8mm hole disk, start grinding the marinated livers followed by the pork chunks (place a frozen container beneath meat grinder. Once done, transfer meat in a large bowl. Add shallots, cream and pistachios; mix well using your hand and chill stuffing. Unless dealing with huge quantities, the use of a stand mixer isn’t recommended. As it goes for all stuffings; sausages, and burger patties etc.., overworking forcemeat will make the finished pâté tougher.

Prosciutto Wrap
4

Make a carpet of prosciutto slices over a microwave-safe plastic wrap sheet (the size of the entire surface of the mold). Top with another film sheet and flatten evenly. Moisturize mold with water using a sponge or spray. Arrange the prosciutto sheet against the sides of the mold making sure there is not air pockets left, leaving leaps hanging over. Remove the top plastic wrap and fill up with forcemeat and wrap the terrine completely. Top prosciutto with a few bay leaves and thyme sprigs. Fold over the plastic wrap and seal the top with heavy duty aluminum foil or put a lid on.

Baking
5

Preheat oven to 400ºF/200ºC. Meanwhile boil 2.5qt/2.5L water. Place terrine in a large and shallow dish – pour boiling water about three quarters full. Bake large terrine for an 1 hour and 20 min or until internal temperature reaches 145ºF/63ºC. Small terrine should take less than 40 minute to bake.

Presentation
6

After baking, carefully remove mold from hot water. Top with some weights, this allows the fat and juice to redistribute. Leave it out for 3 hours to cool down slowly, and then chill for 12 hours minimum. Discard herbs and un-mold the pâté. Save and use the flavorful gel produced during baking to glaze the terrine. Do not remove from the terrine mold if using traditional method; it wont come off. Garnish terrine with herbs if desired and serve with mustard, pickles, cornichons and good bread toasted or not!.. Bon appétit

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