Rabbit & Duck Terrine With Foie Gras Recipe
Served with mulled cranberry and seed granola.
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Ingredients
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Terrine Ingredients
Mulled Cranberry Sauce Ingredients
Seed Granola Ingredients
Method
Preparing the Terrine
- 1
Prepare the Meat Mixture
In a food processor, combine the rabbit meat, duck breast, foie gras, shallots, garlic, thyme, salt, and black pepper. Process until the mixture is smooth.
- 2
Add Eggs and Cream
Add the eggs and heavy cream to the meat mixture and blend until fully incorporated.
- 3
Prepare the Terrine Mold
Preheat the oven to 150°C (300°F). Line a terrine mold with plastic wrap, leaving excess hanging over the edges.
- 4
Fill the Mold
Pour the meat mixture into the prepared mold, smoothing the top. Cover with the hanging plastic wrap.
- 5
Bake the Terrine
Place the mold in a baking dish filled with hot water, creating a water bath. Bake for 1.5 hours or until set.
- 6
Cool and Chill
Remove from the oven, let cool, and then refrigerate for at least 24 hours before serving.
Preparing the Mulled Cranberry Sauce
- 7
Simmer the Cranberries
In a saucepan, combine cranberries, orange juice, brown sugar, cinnamon, cloves, and star anise. Bring to a simmer over medium heat.
- 8
Cook Until Thickened
Cook for about 15-20 minutes until the cranberries burst and the sauce thickens. Remove spices and let cool.
Preparing the Seed Granola
- 9
- 10
Bake the Granola
Spread the mixture on a baking sheet and bake at 180°C (350°F) for 20-25 minutes, stirring halfway, until golden.
- 11
Cool and Store
Let the granola cool completely before storing in an airtight container.