1 hr 10
By Andrew Pern
FOR ME, THE RICH COLOURS AND TEXTURES OF THIS TERRINE ARE ‘AUTUMN ON A PLATE’. THE TERRINE INGREDIENTS ARE FIRST COOKED TO PERFECTION, THEN IT IS SET AND PRESSED. IT HAS GAINED RAVE REVIEWS FROM ONE OF OUR MAJOR NATIONAL NEWSPAPERS. IT’S A COMPLEX RECIPE, BUT WELL WORTH ALL THE HASSLE.
First, line a standard sized buttered terrine mould with clingfilm. Heat the duck fat in a heavy-bottomed pan, keeping at a temperature of 100-130°C. Place the pheasant breast into the fat and cook for 1 hour. Slice each breast into 3 and keep warm.
Soak the leaf gelatine in cold water. Heat the butter and add the soaked gelatine, whisking until the mixture emulsifies. Dip the pheasant