Charcuterie Recipe

Preparation

1. 1

   Chicken Liver Mousse

   In a skillet, melt half the butter and sauté onion and garlic until soft. Add chicken livers, cook until just browned. Add brandy, cook for 2 minutes. Blend with remaining butter, cream, salt, pepper, and thyme until smooth. Chill before serving.

2. 2

   Rabbit Rillettes

   Combine rabbit meat, fatback, white wine, bay leaves, thyme, salt, and pepper in a pot. Cover and cook on low heat for 2-3 hours until tender. Shred meat and mix with fat, refrigerate until set.

3. 3

   Smoked Ham

   Place ham hock in water with paprika, pepper, and brown sugar. Simmer for 2-3 hours until tender. Let cool, slice thinly.

4. 4

   Pate Maison

   Mix ground pork and chicken livers with onion, garlic, eggs, cream, salt, and pepper. Pour into a terrine and bake in a water bath at 160°C for 1 hour. Cool and slice.

5. 5

   Foie Gras Parfait

   Blend foie gras with butter, cream, salt, pepper, and cognac until smooth. Pour into a mold and chill overnight until set.