Terrine de volaille

Oliver Stephens

Oliver Stephens

2nd June 2012
Oliver Stephens

Terrine de volaille

Passer les foies de volailles a la grosse grille et passer a la grille fine l'échine...


  • Terrine de volaille
  • 500g de foie de volailles (passé a la grille grosse) / 1,5 kg
  • 400g d'échine de porc (passé a la grille fine) / 1,2 kg
  • 100g de lard de colona (passé a la grille fine) / 300g
  • 1 piece de gousse d'ail / 3g
  • 2 pieces d'échalote ciselée / 6
  • 1 bouquet de persil haché / 3
  • 1 oeuf entier / 3
  • 1 pincée quatre épices / 3
  • 4g de coriandre réduit en poudre / 12g
  • 2 feuilles de laurier ciselé / 6
  • 4g de romarinhaché / 12g
  • 10cl de porto blanc / 30cl
  • 200g de lard colona taillé en cube / 600g
  • 100g de jambon cru taillé en cube / 300g
  • 1 morceau de crépine / 3
  • 4 brindilles de thym / 12
  • 4 feuilles de laurier / 12


Passer les foies de volailles a la grosse grille et passer a la grille fine l'échine de porc.
Additionner a la viande tout les autres éléments et laisser reposer 12h.
Mouler en terrine, ajouter le thym, le laurier et déposer sur le dessus un morceau de crépine.
Air pulser a 140 degrés environ 1h pour arriver a coeur a 68 degrés.

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