Terrine with duck, chicken and sour cherries
Terrines are great as an appetizer for many reasons: they can be conveniently made up to two days in advance, they can be served hot or cold, and most importantly – they look extremely elegant when cut and served.
Ingredients · Servings For 6–8 people
- 25 slices bacon
- 2 pieces of duck breast
- 2 pcs chicken breasts
- 750 g minced beef
- 150 ml whipping cream
- 4 PL brandy
- pepper
- 1 bunch of parsley
- 75 g pistachios
- 75 g sour cherries
Method · 2 h 30 min
- Place the bacon slices in a 900g loaf pan or toasted bread so that the bacon slightly overlaps.
- Cut the chicken and duck breasts in half horizontally (like a butterfly), but cut all the way through to create 2 thin halves. Season the meat with salt.
- Mix the minced meat, cream, brandy, pepper and salt. Fry a little of the mixture in a pan and taste - season if necessary. Remember that the flavors will not be as pronounced when cold!
- Preheat the oven to 180°C. Spread about half of the seasoned minced meat on the bottom of the dish, then spread the chicken slices, parsley leaves, a handful of pistachios and cherries on top. Continue with the duck breast slices, pistachios and cherries and finally close everything with the remaining seasoned minced meat. Place the bacon slices lengthwise in the middle and fold the protruding ends of the slices that you used to line the dish over them. The terrine should be completely covered with bacon. Cover with two sheets of foil and bake in the oven for an hour.
- Remove the terrine from the oven, let it cool slightly and pour the fat out of the pan. Cut a rectangle out of hard cardboard that is slightly smaller than the top of the pan. Wrap it in cling film or aluminum foil and place it on top of the baked terrine. Weight it down with something heavy (e.g. tinned food) and let the terrine cool down. Then put it (still weighted down) in the fridge, preferably overnight.
- Turn the terrine out onto a serving plate, cut into slices and serve with cucumbers, onions, Dijon mustard and capers. SOMETHING EXTRA Don't be afraid of salt. Everything you serve cold must be lightly salted (or seasoned) during cooking - you don't want to eat a terrine with a slightly weak and bland taste due to the cold! It's the same principle as with pâté or ice cream. And if you still can't figure it out, put flaked salt on the table instead of regular salt.