Chef Daniel Craig’s Pork Shoulder and Foie Gras Terrine
|300g||pork shoulder butt (boneless) Large diced|
|150g||foie gras diced|
|50g||shallots peeled and diced finely|
|20g||flat leaf parsley chopped|
|3g||fresh ground black pepper (to taste)|
|20g||all purpose flour|
|125 ml||heavy cream|
– Meat Grinder or kitchen aid meat grinder attachment
– Terrine mould or alternatively a loaf pan will work
– Meat thermometer
– Plastic cling film
1] Preheat oven to 300ºF
– Line your terrine mould or loaf pan with some plastic cling film
– Ensure the meat is well chilled before you start this one. Make sure your meat grinder blades are also very cold before you start. The freezer works best for this!
– Begin to grind the pork through the meat grinder, place in the fridge. Do not grind the foie gras.
2] Sweat the shallots and garlic in the butter over medium heat in a small pan. Add the brandy and burn off the alcohol.
– Combine the chopped parsley, flour, eggs, cream, salt and pepper in a large bowl. Add in the shallot mixture and set to cool in the fridge.
3] Combine the ground meat, diced foie gras and the rest of the mixtures all together in the large bowl. This is the Terrine Mixture!
– Test the seasoning by taking a little bit of the mix and wrapping it tightly in cling film. Then poach or steam the mixture for a few minutes until cooked. Have a taste and make any adjustments you want at this point.
– When you are sure the mixture is super tasty, place it into the lined terrine mould and put that into a larger vessel like a roasting pan or large casserole dish. Cover with tinfoil and pour hot water up to the “shoulder’s” of the terrine mould and place in the oven for about 1 hour.
– Check the temperature with a meat thermometer. You want to achieve a internal temperature of 160ºF.
– Remove from heat and let cool at room temp for 1 hour, then into fridge over night. This will last for up to 5 days in the fridge.
When ready to serve, remove from the terrine mould and slice into 1/2 inch slices and serve with some nice crusty bread, some cornichons, and some of your favourite cheese. Or enjoy it on it’s own!
|Chef Dan Craig
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