Chef John's Pate de Campagne

Recipe View 5 mins Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture. (Prep time: 5 minutes)

Recipe View 2 hrs 15 mins 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 for about 2 hours. (Marinating time: 2 hours + 15 minutes prep)

Recipe View 5 mins Whisk cream, bread crumbs, and eggs together in a bowl. (Prep time: 5 minutes)

Recipe View 18 mins 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. (Freezing time: 15-20 minutes)

Recipe View 20 mins 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. (Grinding and mixing time: 20 minutes)

Recipe View 10 mins Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan. (Prep time: 10 minutes)

Recipe View 15 mins Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil. (Prep time: 15 minutes)

Recipe View 15 mins Preheat oven to 350 degrees F (175 degrees C). (Preheat time: ~15 minutes)

Recipe View 5 mins Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover. (Prep time: 5 minutes)

Recipe View 1 hrs 53 mins Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours. (Baking time: 1.75-2 hours)

Recipe View 15 mins Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food. (Pressing time: ~15 minutes)

Recipe View 8 hrs Refrigerate at least 8 hours to chill and compress the pate. (Chilling time: 8+ hours)

Recipe View 5 mins To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing. (Prep time: 5 minutes)