# Michelin-star poultry terrine

A Michelin-star poultry terrine made with duck, chicken, pork, and foie gras, marinated in yellow wine and wrapped in French brioche.

- Servings: 2 servings
- Total time: 31 min
- Cuisine: French
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Cut the poultry into small pieces.
2. Marinate the poultry with yellow wine and herbs in a metal container.
3. Press the marinated poultry into two metal containers, and wrap them with plastic wrap.
4. Cook the terrines in a water bath.
5. Prepare the French Brioche by spreading it on a metal sieve, and shaping it.
6. Cut the terrines into slices.
7. Wrap the slices of terrine in French brioche dough.
8. Bake the terrines wrapped in brioche.
9. Cut the baked terrines into equal pieces.
10. Brush the terrine pieces with oil.
11. Season with salt and pepper.
12. Garnish with lettuce.
13. Serve with sauce.

## Equipment

- knife
- gloves
- plastic wrap
- metal container
- baking sheet
- metal sieve
- spatula
- metal ruler
- pastry brush

## Source

- Original video: https://vm.tiktok.com/ZNd1T1gfQ/
- Recipe page: https://www.cliprecipe.com/recipe/15254f34-720a-49b9-a70f-4951eb132211
- Extracted: 2025-02-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt