How to Make Pâté de Campagne - Country Style Pâté - Pate de Campagne - Terrine de Campagne

Подписаться 93 тыс.

Просмотров 148 тыс.

50% 1

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: onlineculinaryschool.net/pate...
★☆★ CHEF'S COOKWARE SELECTIONS LINKS ★☆★
Mac Knife Chef Series French Chef's Knife, 8-Inch: amzn.to/31AFrkl
Wusthof 4603 Boning Knife, 6 Inch, Black: amzn.to/2HsyZ7W
Metal Food Grinder Attachments for KitchenAid Stand Mixers: amzn.to/34jXyg8 Electric Meat Grinder 2000W MAX Meat Mincer with Sausage Stuffer, 5 in 1: amzn.to/2FQROB8
Ovenware Terrine & Press, White: amzn.to/3jlVHfg
Terrine Dish with Lid, White: amzn.to/31wejmu
★☆★ HIRE ME! CHEF SERVICES & PRODUCTS: ★☆★
911 Chef Eric Official Website: 911cheferic.com
Online Culinary School: onlineculinaryschool.net
Restaurant Consulting: 911cheferic.com/restaurant-co...
Leadership Coaching: 911cheferic.com/chef-coaching/
Buy my book: A Gourmand in Training: amzn.to/1hEYzn4
★☆★ FOLLOW ME BELOW: ★☆★
Subscribe to this channel: bit.ly/1ltcqPS
Blog: 911cheferic.com/blog/911-chef...
Facebook Fan Page: bit.ly/2gqnvTw
Twitter: bit.ly/1NHZphq
Instagram: bit.ly/2feQg3F
Pinterest: bit.ly/1K9YfDH
Contact me: bit.ly/2RUzYOc
#patedecampagne #howtomakepâtédecampagne
#BestCountryStylePâté #traditionalpâtédecampagne #patédecampagne

Опубликовано:

23 янв 2015

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 83

@EriqKoontz 6 лет назад

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.

@cperez8919 5 лет назад

I may never make this but just watching you and your expressions when you finally tasted it, is everything...

@kuma1939 Год назад

Merveilleuse recette classique! Grand merci, Chef, depuis notre Catalogne. Tellement bon!

@reaberilla7134 6 лет назад

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!

@mdavistke 5 лет назад

Made this for Thanksgiving and was a big hit. Thank you for posting this, was very informative and easy to follow!

@JEMHull-gf9el 6 лет назад

This is true country style, I love it!

@crystalhuynh9482 5 лет назад

I’ll try next week, Thank you for thanksgiving ❤️🙏

@dominiquebt 8 лет назад

This looks fabulous! I'm going to try it right after I try the chicken liver pate recipe. Thank you!

@lovenow 8 лет назад

Wonderful presentation Chef. Thank you.

@joyceeijck 5 лет назад

Merci pour la recette Chef. Je recherche depuis longtemps une bonne recette de pâté

@Anne-of2yg 2 года назад

Thank you so much Chef, the Pate is excellent with French bread.

@lynanut 8 лет назад

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

@kukulidouce2014 5 лет назад

Muchisimas gracias por la receta tan bien explicada y deliciosa...!!!

@madeleinereilly1452 7 лет назад

BRAVO CHEF, UN PATE DE CAMPAGNE DELICIEUX. JE VAIS LE FAIRE POUR MON MARI. MERCI POUR CETTE RECETTE.

@tomsaaristo6294 7 лет назад

Chef Eric is incredible!

@bernabrown3152 2 года назад

Good pate

@jenniferkennedy8125 Год назад

Wish I could see more videos of this chef. He’s a real chef and and wonderful teacher. Thanku for this excellent video!

@online-culinary-school Год назад

So nice of you

@LinhNguyen-hn1yg 8 лет назад

It' so good Chef.Thank you.

@johnhollis3419 4 года назад

Excellent !!!

@nosaltiesandrooshere7488 2 года назад

👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

@baselogic9 5 лет назад

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!!!

@williamhoyer2722 4 года назад

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.

@andrewng7045 3 года назад

Very nice video. Thank you for making it!

@nellyelenaelizabethmaldona8424 3 года назад

Wanderful and delicius pate de Campagne!

@mpaz48mo 5 лет назад

Excellent

@davidfont2596 6 лет назад

Bravo!

@ateneavlogs2426 2 года назад

Merci!!

@normantrombon 6 лет назад

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!

@IkeOzurumba 7 лет назад

omg subscribed!! excellent video! thanks!

@Ama-Elaini 4 года назад

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.

@LookAlikescollection 3 года назад

Merci beaucoup

@moniquehuchet3646 7 месяцев назад

Merci for very detailed explanations

@online-culinary-school 6 месяцев назад

You are welcome

@rachellel Год назад

Merci

@ishshahnegron 8 лет назад

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

@ishshahnegron 8 лет назад

+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

@raggie7056 8 лет назад

Ok I have to admit That was something heavenly Thanks chef

@TheHamadanners 4 года назад

Alota work

@alexanderekstrom2219 9 лет назад

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.

@glee540 7 лет назад

you are very good, i like your videos a lot.

@josecarlospita740 Год назад

Good

@bryanhanson9523 2 года назад

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.

@lakrids-pibe 3 года назад

What's in the five spices mix?

@markl.2299 8 лет назад

Amazing! I'm going to sous vide instead of bake it- I wonder how long it should take?

@imranismail3264 Год назад

Can you make jambon presille

@Lucky13Twice 8 лет назад

What type of parsley did you use?

@thulamdo5150 9 месяцев назад

What is five spices mix!? Is it the one was sold at asian store ?

@chefian1980 8 лет назад

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?

@chefian1980 8 лет назад

Thank you so much chef, i have watched all of your posting! it helps me a lot.

@baselogic9 4 года назад

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!!

@kingk2405 4 года назад

Also nice to put some roasted pistachios.

@Lucky13Twice 8 лет назад

Can Foie gras be added to the pâté? Also, when you say 5 spice, do you mean Chinese 5 spice?

@megahani123456 2 года назад

Awesome Chef ! Is there anyway to make this dish without pork? Any substitute?

@online-culinary-school 2 года назад

Not really, it's a pork based paté

@DolphLongedgreens 6 лет назад

Can you show us a lamb or calf brain terrine ? Thank you.

@andronicemarinis1072 3 года назад

Chef, si on a pas de truffes, qu'est-ce qu'on peut faire, s'il vous plaît. ?

@PaulaJBean 6 лет назад

Looks delicious! Too bad RU-vid doesn't smell...

@bernabrown3152 2 года назад

Ymm

@guygirard2409 7 месяцев назад

J’Imerais avoir la recette au complet avec ingrédients et épices etc etc, merci de Ns la donner

@online-culinary-school 6 месяцев назад

Follow the link to the recipe

@mpaz48mo 5 лет назад

I added shiitakes, capers,garlic, grounded Doritos, Parmesan, sausage and spices, oh my, simply delicious.

@lostandgone9929 4 года назад

Just like How my grandma used to make it well hers was a little bit better

@0000000Lara 4 года назад

Looks awesome. How are french people so slim. They cook with a lot of butter and a lot of fat.

@stefool 4 года назад

Stop adding sugar or worse: corn syrup to any sauce, dish or bread. Excess of sugar is bad, above all when mixed with fat.

@IamMagsB 3 года назад

you don't use eggs and bread crumbs..i wanted to see the bottom of the terrine :/

@claritean 4 года назад

what does all this "country style" mean ?

@johndory4331 6 лет назад

Oooohhh la la.... Walahhh. Pate why didn't you turn it out of the tureen...

@tuongdihoc 4 года назад

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?

@MorganWoodruff1 8 лет назад

This guy is a little uncomfortable, and peculiar, but I think he's pretty talented!

@chefian1980 7 лет назад

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.

@chefian1980 7 лет назад

Of course ive been subscribing you. Merci Chef!

@lostandgone9929 4 года назад

@@online-culinary-school subscribe to this dick

@mattknight8940 8 лет назад

why you not turn the pate out of terrine to clean and cut it???

@ryanhorow4590 Год назад

You forget the tindnen come on this is 1 or 1

@online-culinary-school Год назад

I don't understand your comment

@momokitchen7695 4 года назад

You cook it long bro. T

@momokitchen7695 4 года назад

Because it’s looks crumbled

@cathys949 4 года назад

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.

@lawrenceballack5506 8 лет назад

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?