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Pate de Campagne


For 6-8 servings:

2kg pork collar 
1.2kg pork fat
1.3kg smoked bacon
3 small onion, diced
10 garlic, chopped
4 eggs
6 cups cognac
5g thyme
5g rosemary
10g sea salt
10g freshly cracked black pepper
20pcs juniper berries, finely chopped
10pcs cloves, finely chopped

Cooking Method

  1. Cut all meats in cubes then season well with salt and pepper.
  2. Keep in the freezer for a while (the meat has to be semi-frozen when you minced it) then mince the meats.
  3. Then add the eggs, onion, garlic and thyme to the meats.
  4. Place the emulsion in a mould and garnish with some bay leaves, white pepper corn, juniper, cloves and rosemary.
  5. Cover the mould and place in a bain marie at 120°C for 30 minutes. 

Recipe by Chef Francois Mermilliod & De Dietrich

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