Terrine de Campagne with a celeriac condiment recipe
Michelin-starred chef Gregory Marchand, owner of the Frenchie in rue de Nil, shares his recipe for Terrine de Campagne with a celeriac condiment.
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 tasteoffrancemag.com.
Ingredients
- 1.3kg pork shoulder
- 500g pork fat
- 225g smoked bacon, cut into pieces
- 600g smoked bacon, sliced
- 650g onions
- 40g butter
- 90ml Madeira
- 125ml port
- 1 bunch sage
- 3g allspice
- Salt
- 400g celeriac
- 300g double cream
- 150g shallots
- 200ml white balsamic vinegar marinade
- 500g celeriac
- 250g celery
- 60g butter
- 500g celeriac puree
- 150g pickled shallots
- 40g mustard seeds
- 100ml olive oil
- Pepper
- 500ml (2 ⅛ cups) white balsamic vinegar
- 250g (8.81 oz/1 ¼ cups) sugar
- 75g (2.65 oz/4 ½ tbsp) salt
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