How to Make Pâté de Campagne - Country Style Pâté - Pate de Campagne - Terrine de Campagne
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- Learn how to make this French country-style pâté de Campagne (terrine de campagne) made of duck and pork that is very easy to make, but requires a bit of patience. Charcuterie terrine as it's best!
★☆★ RECIPE INGREDIENTS & LINKS ★☆★
Pâté de Campagne ingredients: 0:27
Pâté de Campagne method: 0:55
Print the full recipe: onlineculinary...
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#patedecampagne #howtomakepâtédecampagne
#BestCountryStylePâté #traditionalpâtédecampagne #patédecampagne
Chef Eric Arrouzé is authentic, the "real deal." This is the first time I see one of his videos, and he is not an entertainer for the masses, but rather a real teacher and excellent chef. Thank you, Chef Arrouzé! Wonderful method.
I learned the duck Patê from Julia Child chefs 👍 I’ll flow Him and save this recipe, Thank you so much for your sharing Sir ❤🙏
I may never make this but just watching you and your expressions when you finally tasted it, is everything...
Merveilleuse recette classique! Grand merci, Chef, depuis notre Catalogne. Tellement bon!
This is THE PATE that I AM looking for!!! I am salivatting already while looking at the way it's made! Thanks for showing, Chef!
Made this for Thanksgiving and was a big hit. Thank you for posting this, was very informative and easy to follow!
This looks fabulous! I'm going to try it right after I try the chicken liver pate recipe. Thank you!
Thank you so much Chef, the Pate is excellent with French bread.
BRAVO CHEF, UN PATE DE CAMPAGNE DELICIEUX. JE VAIS LE FAIRE POUR MON MARI.
MERCI POUR CETTE RECETTE.
This is true country style, I love it!
Hi Chef Eric Arrouze, thank you very much for sharing your cooking technique.I'll try both of the pate when i get all the ingredients
Wonderful presentation Chef. Thank you.
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Wish I could see more videos of this chef. He’s a real chef and and wonderful teacher. Thanku for this excellent video!
So nice of you
Muchisimas gracias por la receta tan bien explicada y deliciosa...!!!
I’ll try next week, Thank you for thanksgiving ❤️🙏
Merci pour la recette Chef. Je recherche depuis longtemps une bonne recette de pâté
I tried out the recipe guessing on quantities from the video. It came out great! First pâté i ever attempted. I wasn’t able to find a duck with the liver still in it though. Great recipe, and it really does make the house smell wonderful when baking.
Bonjour Eric, superbe recette !! testée et dégustée!!! quel bonheur!! le canard est un peu cher ici au Japon mais ca vaut le coup!! encore MERCI!!!
Good
I found Eric by chance in Dailymotion long time ago, but I left Dailymotion and found him here as well. I'm happy to be subscribed to him still and bookmark the recipes in his site. They're not overly complicated for the show, but exactly as they were originally meant to be.
Good pate
Chef Eric is incredible!
Merci for very detailed explanations
You are welcome
Ok
I have to admit
That was something heavenly
Thanks chef
You are very, very good! I need to get a big terrine now! There is a duck in my freezer that I did not know what to do with- now I know!
It' so good Chef.Thank you.
I admire this recipe....and it works.
However it did remind me of one of Richard Alneys recipes in his book Simple French Cooking. I'm sure chef Eric will know which one. Though l have to say Eric's recipe is simpler to follow.
Wanderful and delicius pate de Campagne!
Thanx I'm making a pate for school I go to culinary school in Boston and wasn't really sure how to make it now I know what to expect thanx
+Chef Eric Arrouzé thanx chef I made the pate today and my chef said it looked great so just waiting for tomorrow to see how it looks
very nice, we have pate de campagne on our menu and thanx to you i now know a good way to make it. And also I would love to work for u and go your cooking school.
Merci!!
Very nice video. Thank you for making it!
Merci
Excellent !!!
you are very good, i like your videos a lot.
What's in the five spices mix?
Merci beaucoup
Excellent
Bravo!
Can you make jambon presille
omg subscribed!! excellent video! thanks!
What is five spices mix!? Is it the one was sold at asian store ?
Alota work
Chef i love all of your food! let me ask you something, how long can it be preserved in refrigerator of 5degree celsius (or 40degree fahrenheit) ? one week? 5 days?
Thank you so much chef, i have watched all of your posting! it helps me a lot.
Can Foie gras be added to the pâté? Also, when you say 5 spice, do you mean Chinese 5 spice?
Amazing! I'm going to sous vide instead of bake it- I wonder how long it should take?
Bonjour Chef, dans votre recette combien de grammes de sel utilisez vous? certaines recettes demandent 15g , d'autres 20g...aussi, quel sel recommandez vous? sel de Guerande ou sel de mer? merci pour votre réponse!! en tous cas, j'ai hate d'essayer!!
Awesome Chef ! Is there anyway to make this dish without pork? Any substitute?
Not really, it's a pork based paté
Also nice to put some roasted pistachios.
Chef, si on a pas de truffes, qu'est-ce qu'on peut faire, s'il vous plaît. ?
I added shiitakes, capers,garlic, grounded Doritos, Parmesan, sausage and spices, oh my, simply delicious.
J’Imerais avoir la recette au complet avec ingrédients et épices etc etc, merci de Ns la donner
Follow the link to the recipe
What type of parsley did you use?
you don't use eggs and bread crumbs..i wanted to see the bottom of the terrine :/
Can you show us a lamb or calf brain terrine ? Thank you.
Looks delicious! Too bad TH-cam doesn't smell...
Monsieur, j'aime votre vidéo beaucoup, j'ai une questions, why you don't add the eggs/flour to the pate (like as on the Chicken pate video)? I guess that's because we have added the skin of duck and the fat of pork instead, right?
Looks awesome. How are french people so slim. They cook with a lot of butter and a lot of fat.
Stop adding sugar or worse: corn syrup to any sauce, dish or bread.
Excess of sugar is bad, above all when mixed with fat.
what does all this "country style" mean ?
Just like How my grandma used to make it well hers was a little bit better
Oooohhh la la.... Walahhh. Pate why didn't you turn it out of the tureen...
Dear chef, im going to make it until the inside of meat reaches 75c. is it safe for eating? im using chicken liver instead of porc liver.
Of course ive been subscribing you. Merci Chef!
@@online-culinary-school subscribe to this dick
why you not turn the pate out of terrine to clean and cut it???
This guy is a little uncomfortable, and peculiar, but I think he's pretty talented!
Ymm
You forget the tindnen come on this is 1 or 1
I don't understand your comment
You cook it long bro. T
Because it’s looks crumbled
No disrespect, but something doesn't seem right here. With all the raw veg, and all the juices from the marinade (which looks like a lot) being ground together, along with the juices exuded from the meat as it cooks; it seems like it would make a soupy mess by the time it is cooked. Also, why bother taking the time cutting the carrots into pretty long sticks if it is going to get ground up? I was thinking you were going to arrange them lengthwise through the pâté like the duck breast. Was this an oversight in the making of this video or would I really have success following these instructions exactly?
Excellent response to the critical Chef!! :)
Lawrence, these ingredients you mentioned are left in repose, a time during which the texture becomes more consistent.
Oh, honey, sharpen your knives!! You should not have to saw back and forth to cut a boneless pork shoulder. But the recipe looks good.
What is five spices mix!? Is it the one was sold at asian store ?