Michelin-star poultry terrine
Directions
- 1Cut the poultry into small pieces.
- 2Marinate the poultry with yellow wine and herbs in a metal container.
- 3Press the marinated poultry into two metal containers, and wrap them with plastic wrap.
- 4Cook the terrines in a water bath.
- 5Prepare the French Brioche by spreading it on a metal sieve, and shaping it.
- 6Cut the terrines into slices.
- 7Wrap the slices of terrine in French brioche dough.
- 8Bake the terrines wrapped in brioche.
- 9Cut the baked terrines into equal pieces.
- 10Brush the terrine pieces with oil.
- 11Season with salt and pepper.
- 12Garnish with lettuce.
- 13Serve with sauce.
Ingredients
- 100 g duck
- 100 g chicken
- 100 g pork
- 100 g foie gras
- 10 ml yellow wine
- 200 g French Brioche
- 5 g herbs
- 1 pinch salt
- 1 pinch pepper
Equipment
knifeglovesplastic wrapmetal containerbaking sheetmetal sievespatulametal rulerpastry brush
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