Super Mega Ultra Terrine

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • I'm making this up. Should adjust it for water bath instead of pressure cooker.
  • caramelise onion with 1T butter.
  • break down rabbit.
  • pressure cook pork trotter, rabbit ribs and duck with ginger, rosemary.
  • after cooking remove meat and skin from trotter. Keep skin aside.
  • remove skin from duck, put aside. remove meat and keep in chunks.
  • pressure cook rabbit pieces in leftover liquid.
  • after cooked, remove meat and keep in chunks.
  • chicken livers, cooked pork, 1t salt, port, tarragon, garlic into food processor.
  • line terrine dish with aluminium foil, 2-3mm thick all the way around.
  • grease up the foil.
  • de-vein kale leaves.
  • lightly blanch kale leaves to make them floppy.
  • place kale leaves in terrine as the wrapper.
  • fill terrine alternating with liver mush, chunks o meat, globs of onion and slices of truffle.
  • compress terrine, discard leaky stuff.
  • refrigerate 4-6 hours.
  • carefully remove loaf from terrine dish.
  • clean terrine dish.
  • line with plastic wrap 2x.
  • press sage leaves onto bottom in good pattern.
  • make up the agar-agar with water and fill terrine 1/4 full careful not to move leaves.
  • place loaf back into dish so it is fully submerged via displacement.
  • allow to set.
  • pop out.
  • something like that.
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