| 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.
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