| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Coxon’s kit, Coxon3 | 10 | servings | |
INGREDIENTS
| 150 | ml | Cognac |
| 4 | Cloves garlic; crushed | |
| 1 | Shallot; diced | |
| 4 | Bay leaves | |
| 1 | Sprig thyme | |
| 1 | Sprig tarragon | |
| 275 | g | Lean duck meat; cut into dice |
| 150 | g | Lean pork; diced |
| 150 | g | Pork fat; diced |
| 8 | Crushed juniper berries | |
| 1 | ts | Allspice |
| 150 | g | Green pistachios |
| 150 | g | Goose or duck fat; melted |
| 12 | oz | Rindless smoked bacon |
INSTRUCTIONS
Mix all the ingredients together except the pistachios and melted goose fat. Leave to marinate overnight. Place all the marinated ingredients into a food processor and blend. Heat the goose fat and gently pour into the blender. Line a terrine with cling film, then line with the bacon. Pour the mixture into a bowl and mix in the green pistachios. Pour into the lined terrine and cook gently in a "bain marie" at 150C/300F/gas 2 for 11/2 hours. Remove and leave to cool, chill overnight. Serve with slices of toasted brioche and a little salad and orange segments. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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