Terrine maison recipe
This pork terrine from Melbourne restaurant France-Soir is perfect when teamed up with cornichons, a crusty baguette and a little red wine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Terrine mold
- Mixing bowl
- Refrigerator
- Plastic wrap
Ingredients
- 150 gm pork back-fat
- 50 gm pork liver (see note)
- 200 gm pork Scotch fillet
- 200 gm skinless duck breast (about 1½ breasts)
- 200 gm skinless chicken thigh fillet (about 2 small)
- 50 ml brandy
- 1 tbsp truffle purée (optional; see note)
- 1 leek (white part only), very finely chopped
- 1¼ tbsp sea salt flakes
- Pinch of dried herbes de Provence (see note)
- 1 piece (about 30cm x 40cm) caul fat (see note)
- 5 fresh bay leaves
- Cornichons, butter lettuce, finely chopped chives and crusty baguette, to serve
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