Game Terrine

Name: Game Terrine
Yield: Serves 8
Cuisine: French
Ingredients: 2 juniper berries, finely pounded with a mortar and pestle; bones, skin and trimmings from duck and guinea fowl, lightly roasted until brown; ½ teaspoon cracked black pepper; 1 carrot, roughly chopped; 3-4 duck legs, about 400 g; 200 g duck livers - cleaned weight around 150 g; 1 guinea fowl, about 900 g; about 35 g salt - to be on the safe side, weigh the meats and pork back fat before they are marinated then allow 20 g salt per kg for the optimum salt level; 1 egg, lightly beaten; 250 g pork neck or shoulder, cut into walnut-sized pieces; 250 g lard, melted and cooled; a bouquet garni of thyme, bay leaf and parsley stalks; 100 ml dry white wine; 350 g hard pork back fat - from the loin - cut into walnut-sized pieces; 1 rib celery, roughly chopped; 1 large brown onion, roughly chopped; 50 ml brandy; 1 small clove garlic, crushed and with any green shoot removed; 1 tablespoon thyme leaves; 1½ teaspoons quatre-épices; 2 cloves garlic, cut in half; finely grated zest of ½ lemon and ½ orange

Preparation info

Serves
8

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This terrine uses guinea fowl and duck, along with the necessary foundation of pork and pork fat; duck livers provide richness and the seasoning is kept very simple. Alternative meats include quail and turkey, but be sure to maintain at least ⅓ hard pork back fat to provide moisture and keeping qualities.

Ingredients

1 guinea fowl, about 900 g
3-4 duck legs, about 400 g

Oceania
Europe
France
Australia
Main course
Gluten-free
Mediterranean

Method

Bone and skin the guinea fowl and duck legs, retaining the bones and trimmings for the stock. Keep the guinea fowl breasts whole, as they will be sliced to form the central core of the terrine, and cut the rest of the meat into walnut-sized pieces. Examine the livers and cut away any blood vessels, green-tinged parts and fat, then cut each liver into 3 or 4 pieces. Pass