Rabbit & Duck Terrine Recipe
foie gras, mulled cranberry, seed granola
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Ingredients
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Terrine Ingredients
Mulled Cranberry Sauce Ingredients
Seed Granola Ingredients
Method
Terrine Preparation
- 1
Prepare the Meat Mixture
In a food processor, combine the rabbit leg meat, duck breast, foie gras, shallots, garlic, thyme, salt, and black pepper. Pulse until finely chopped but not pureed.
- 2
Add Eggs and Cream
Add the eggs and heavy cream to the meat mixture and blend until well combined.
- 3
Mold the Terrine
Transfer the mixture to a terrine mold or a loaf pan lined with parchment paper. Smooth the top and cover with additional parchment paper.
- 4
Cook the Terrine
Place the terrine mold in a baking dish filled with hot water and bake in a preheated oven at 160°C (320°F) for about 1 hour, or until the internal temperature reaches 70°C (160°F).
- 5
Cool and Refrigerate
Remove from the oven, let cool, then refrigerate for at least 6 hours or overnight.
Mulled Cranberry Sauce Preparation
- 6
- 7
Simmer
Cook for about 10-15 minutes, stirring frequently, until the cranberries burst and the mixture thickens. Remove from heat and let cool.
Seed Granola Preparation
- 8
- 9
Bake the Granola
Spread the mixture on a baking sheet lined with parchment paper and bake at 180°C (350°F) for about 20-25 minutes, stirring halfway through, until golden brown.
- 10
Cool and Store
Let cool completely before storing in an airtight container.