Michelin-star poultry terrine

31 mins
Serves 2
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Directions

  1. 1Cut the poultry into small pieces.
  2. 2Cut the poultry into small pieces.
  3. 3Cut the poultry into small pieces.
  4. 4Marinate the poultry with yellow wine and herbs in a metal container.
  5. 5Marinate the poultry with yellow wine and herbs in a metal container.
  6. 6Marinate the poultry with yellow wine and herbs in a metal container.
  7. 7Press the marinated poultry into two metal containers, and wrap them with plastic wrap.
  8. 8Press the marinated poultry into two metal containers, and wrap them with plastic wrap.
  9. 9Press the marinated poultry into two metal containers, and wrap them with plastic wrap.
  10. 10Cook the terrines in a water bath.
  11. 11Cook the terrines in a water bath.
  12. 12Cook the terrines in a water bath.
  13. 13Prepare the French Brioche by spreading it on a metal sieve, and shaping it.
  14. 14Prepare the French Brioche by spreading it on a metal sieve, and shaping it.
  15. 15Prepare the French Brioche by spreading it on a metal sieve, and shaping it.
  16. 16Cut the terrines into slices.
  17. 17Cut the terrines into slices.
  18. 18Cut the terrines into slices.
  19. 19Wrap the slices of terrine in French brioche dough.
  20. 20Wrap the slices of terrine in French brioche dough.
  21. 21Wrap the slices of terrine in French brioche dough.
  22. 22Bake the terrines wrapped in brioche.
  23. 23Bake the terrines wrapped in brioche.
  24. 24Bake the terrines wrapped in brioche.
  25. 25Cut the baked terrines into equal pieces.
  26. 26Cut the baked terrines into equal pieces.
  27. 27Cut the baked terrines into equal pieces.
  28. 28Brush the terrine pieces with oil.
  29. 29Brush the terrine pieces with oil.
  30. 30Brush the terrine pieces with oil.
  31. 31Season with salt and pepper.
  32. 32Season with salt and pepper.
  33. 33Season with salt and pepper.
  34. 34Garnish with lettuce.
  35. 35Garnish with lettuce.
  36. 36Garnish with lettuce.
  37. 37Serve with sauce.
  38. 38Serve with sauce.
  39. 39Serve with sauce.

Ingredients

  • 100 g duck
  • 100 g duck
  • 100 g duck
  • 100 g chicken
  • 100 g chicken
  • 100 g chicken
  • 100 g pork
  • 100 g pork
  • 100 g pork
  • 100 g foie gras
  • 100 g foie gras
  • 100 g foie gras
  • 10 ml yellow wine
  • 10 ml yellow wine
  • 10 ml yellow wine
  • 200 g French Brioche
  • 200 g French Brioche
  • 200 g French Brioche
  • 5 g herbs
  • 5 g herbs
  • 5 g herbs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper

Equipment

knifeglovesplastic wrapmetal containerbaking sheetmetal sievespatulametal rulerpastry brush
Michelin-star poultry terrine | Clip Recipe