Hazelnut terrine recipe
A terrine, homemade terrine recipe with hazelnuts, for a picnic stroll along the river. Recipe for terrine n ° 2 macerate with a white Macon, just overnight to flavor the meat. Duck terrine, I used promotional duck breasts to make this homemade terrine. Duck pâté recipe, an easy recipe for people with little equipment. I kept the cooking juice from my hazelnut terrine to make my jelly, flavored with white Macon, it was a real treat.
Hazelnut terrine recipe for 8 people:
- 250 gr of boneless pork loin
- 300 gr of duck breast
- 100 gr of pork throat
- 200 gr of smoked bacon
- 45 cl of white Macon
- 14 gr of fine salt
- 1 carrot
- 2 gr of ground gray pepper
- 2 tablespoons of armagnac
- 1 sprig of thyme
- 3 bay leaves
- 1 small strip of bard
- Peel and slice the carrot.
- Peel the onion and cut it into quarters.
- Peel the garlic clove.
- Cut the duck breast into small pieces
- Denote and degrease the pork loin, then cut it into cubes
- Cut the throat into small squares
- Mix the meat in a salad bowl with the aromatics (thyme and bay leaf)
- Leave to macerate overnight in the refrigerator.
- Chop up your meat and throat as well as all the vegetables.
- Mix by hand, salt and pepper.
- Respect the proportions of salt and pepper, it is really important for the balance of your terrine.
- Line the bottom of your terrine with the bard.
- Dress the mold with the smoked breast.
- Place the stuffing at the bottom.
- Add the hazelnuts and pistachios as you fill your mold.
- I used a number 2 terrine.
- Once your terrine is well loaded, press with your fist.
- Finish with the smoked bacon.
- Bake in a cold oven at the start, in a bain-marie for 1 hour 30 minutes at 150 °.
- Collect the cooking juices.
- Filter the juice and let it sit in the refrigerator.
- Remove the fat the next day from the juice.
- Whip the jelly with this juice.
- Pour the jelly directly onto the terrine, let stand for several days in the refrigerator.
Preparation time: 40 minutes
Cooking time: 1 hour 30 minutes
Number of people: 8
4 star rating: 1 review
Which wine to drink with the hazelnut terrine?
My favorite wine for this Mâcon village blanc recipe Grape variety: Chardonnay
Temperature between 11 ° and 13 °
MagretCut the meatLet macerateBard the bottomAdd the breastAdd stuffingAdd the pistachiosSprinkle with hazelnutsReady to cookReserve the juice for the jellyTerrine and cherries in vinegar<img src="/wp-content/uploads/2021/09/1938102402062578100.jpg" class="aligncenter"