Classic Terrine Of Duck, Pork & Guinea Fowl ‘en Croûte’, House Relish Recipe

Cooking Instructions

1. 1

   Prepare the Meat Filling

   Finely chop the duck breast, pork shoulder, and guinea fowl breast. In a skillet, sauté chopped shallots and garlic until translucent. Add the meat to the skillet, along with thyme, salt, and pepper. Cook until just browned. Allow to cool.

2. 2

   Prepare the Pastry

   Roll out the puff pastry on a floured surface to a thickness of about 3mm. Cut into a rectangle large enough to wrap the terrine.

3. 3

   Assemble the Terrine

   Place the cooled meat filling in the center of the pastry. Fold the pastry over the meat to enclose it completely. Seal the edges and trim any excess pastry.

4. 4

   Bake the Terrine

   Place the wrapped terrine on a baking sheet. Brush the top with the beaten egg yolk for a golden finish. Bake in a preheated oven at 200°C (392°F) for 30-35 minutes until golden brown.

5. 5

   Rest and Serve

   Let the terrine rest for 10 minutes before slicing. Serve warm or at room temperature with house relish on the side.