Terrine Recipe
foie gras & wild boar, pretzel streusel, duck fat madeleines, preserved apples, Muscat vinegar
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Ingredients
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Terrine
Pretzel Streusel
Duck Fat Madeleines
Preserved Apples
Muscat Vinegar Drizzle
Method
Preparing the Terrine
- 1
Blend the Mixture
In a food processor, combine the foie gras, wild boar meat, heavy cream, salt, black pepper, thyme, and brandy. Blend until smooth.
- 2
Prepare the Mold
Line a terrine mold with plastic wrap, allowing excess to hang over the sides. Pour the blended mixture into the mold, smoothing the top.
- 3
Chill
Cover with the overhanging plastic wrap and refrigerate for at least 24 hours to set.
Making Pretzel Streusel
- 4
Combine Ingredients
In a bowl, mix pretzel crumbs, melted butter, brown sugar, and cinnamon until crumbly.
- 5
Bake
Spread the mixture on a baking sheet and bake at 175°C (350°F) for 10-15 minutes until golden. Let cool.
Preparing Duck Fat Madeleines
- 6
Mix the Batter
In a bowl, whisk together the duck fat, flour, eggs, baking powder, and salt until smooth.
- 7
Bake
Preheat the madeleine mold and fill each mold with batter. Bake at 190°C (375°F) for 10-12 minutes until golden.
Making Preserved Apples
- 8
- 9
Cool and Store
Let the mixture cool and store it in sterilized jars.
Muscat Vinegar Drizzle
- 10
Combine Ingredients
Mix Muscat vinegar and honey in a small bowl until well combined.
