Recipe of the day: Game terrine
Enjoy a mix of tasty flavours that pay tribute to the excitement of hunting. Give this recipe a try as it will make your taste buds dance.
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Cooking tools:
- Food processor
- Loaf pan
- Roasting pan
- Chef's knife
- Cutting board
- Mixing bowl
- Oven
- Refrigerator
- Parchment paper
- Aluminum foil
- Kitchen towel
- Kettle
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 1 boneless duck breast, skin on (about 175g)
- 300g smoked streaky bacon
- 300g boneless, skinless chicken thigh
- 500g chicken liver, trimmed
- 140g mixed game, such as skinless pheasant breast, pigeon or additional duck
- ½ tbsp chopped garlic
- 1 tsp ground allspice
- 1 tsp juniper berry, finely ground
- 1 tbsp chopped parsley
- 2 tbsp Armagnac or any other brandy
- 100ml dry white wine
- 50ml chicken stock
- A little butter, for greasing
- Toasts and cornichons, to serve
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