Duck and chicken terrine

 

Duck and Chicken Terrine Recipe

 

I am on vacation in Chambéry with my son, next week is the big move, in fact, he has just bought a house, with a great view of the lake, but shhh… I am therefore in charge of the restoration mission (no catering from the house (not yet) but meals to feed all those big guys), with a first request, a beautiful homemade terrine. The problem is that I don’t have my chopper, I found a great Grenilette et Cassolettes site with a nice terrine (you will find the link below), made without a chopper, well done and it works, in any case , I liked the recipe, of course, I modified it by bringing my personal touch and here is a beautiful Duck and Chicken Terrine. At the time of writing the recipe, I have not yet tasted my Duck and Chicken Terrine, but frankly the smells that hang around the house during cooking, and trigger enough desire. friends who are moving for a day, will be there to taste this beautiful Duck and Chicken Terrine without any restraint. I put it online today if you want to make it for Easter, now is the time.

Duck and chicken terrine recipe for 15 people (to prepare a short week before tasting)

Ingredients :

  • 800 g marinated duck breast
  • 650 g chicken fillets
  • 300 g of fairly fatty ribs
  • 40 cl of red Pineau
  • 20 cl of dry white
  • 10 cl of drop
  • 10 sprigs of dry thyme
  • 3 bay leaves
  • 3 large eggs
  • 2 shallots
  • 11 flat-leaf parsley
  • 11 g of tarragon
  • 18 g of fine salt per kilo
  • 1 g of white pepper per kilo
  • 2 g of 4 spices per kilo
  • 200 g smoked bacon, thinly sliced

Instructions

  1. Peel off the skin of the duck breasts.
  2. Slice the duck breasts into strips of 1 cm maximum, then into cubes.
  3. Slice the chicken fillets into strips of 1 cm maximum, then into cubes.
  4. Mix the meat, weigh the meat.
  5. Slice the pork loin into a cutlet, weigh the meat.
  6. Place them on the cubed meat.
  7. Pour the alcohol over the meat, along with the white wine.
  8. Add the thyme and bay leaf.
  9. Film so as to remove all air from the meats.
  10. Leave to rest for 24 hours in the fridge.
  11. Sort the pork loin cutlets, then mince them finely.
  12. Mix the pork with the salt and pepper, then the eggs.
  13. Roughly chop the shallot, parsley and tarragon.
  14. Add a little juice from the marinade and the herbs.
  15. Chop, with the hand blender, the preparation and the herb mixture and the pork.
  16. Season the cubed meat with salt, spice and pepper, mix well with a wooden spoon.
  17. Then mix this preparation with the rest of the ground meat.
  18. Line the bottom of the terrine with the smoked bacon, letting a little overflow around the edges.
  19. Fill with the preparation, tamping lightly.
  20. Fold the strips of smoked bacon over the terrine.
  21. Sprinkle with dry thyme and place a bay leaf.
  22. Bake in a hot oven at 200 ° in a bain-marie for 40 minutes.
  23. Leave to cool, then store this beautiful terrine in a cool place for a week.

 

Preparation time: 40 minutes
Cooking time: 40 minutes
Number of people: 15
4 star rating: 1reviews

 

What wine to drink with: Recipe Duck and chicken terrine

My favorite wine for this Côte Rôtie Grape variety recipe: Sirah and Viognier
Temperature between 14 ° and 16 °

Slice the duck breastSlice the chickenAdd the herbs to the meatsAdd the loin, pour in the alcoholMix with a little marinadeMix to obtain a fine foamPlace the smoked breast slicesZoom

Inspiration and origin of the recipe:
Site: Grenilette and Cassolettes

Thank you Isa Marie for this beautiful recipe

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