poultry terrine

Ingredients for 8 servings:

• 700 g turkey breast fillet(s)
• 275 g chicken liver(s)
• 1 small orange(s), untreated
• 2 juniper berries
• 1 bay leaf
• ½ tsp thyme, dried
• 1 onion(s)
• 1 bunch of parsley
• 1 egg(s)
• 2 cl Sherry, dry
• 1 tbsp whipped cream
• Salt
• Pepper, white
• Cayenne pepper
• 200 g leek
• 70 g clarified butter
• 125 g bacon, fattier in slices

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Dice 500g turkey breast fillet. Cut the remaining 200g into strips and set aside. Dice the liver. Grate the orange zest and juice the orange. Mix the turkey breast cubes, liver, orange zest and juice with the crushed juniper berries, crumbled bay leaf, and thyme, and marinate for 2 hours. Peel and dice the onion, then mince it twice with the marinated mixture. Chop the parsley and stir in with the egg, sherry, and cream. Season well. Trim and wash the leek, halve it lengthwise, and fry in half of the clarified butter. Remove. Heat the remaining clarified butter and sauté the turkey breast in it. Season with salt and pepper. Line a 1.5-liter terrine dish with the bacon slices. Smooth half of the poultry mixture into it. Top with the leek and turkey breast strips and cover with the remaining mixture. Place the covered dish in the roasting pan of a preheated oven, add hot water, and cook for about 2 hours at 175°C.