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Categories:
agar-agar black food coloring duck chicken livers rabbit black truffle pork trotter sage kale leaves salt butter port wine garlic onion fresh rosemary ginger tarragon
Viewed: 69 - Published at: 2 years agoIngredients
- 1 teaspoon agar-agar
- black food coloring
- 1/2 duck
- 100 g chicken livers
- 1 rabbit
- sliced black truffle
- 1 pork trotter
- 4 sage leaves
- 6 large kale leaves, various colours
- 2 teaspoons salt
- 2 tablespoons butter
- 2 tablespoons port wine
- 1 teaspoon minced garlic
- 1 medium onion
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon minced ginger
- 1 tablespoon chopped tarragon
Method
- 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.
