Teal and Game Terrine

Jean Christophe Novelli's celebration terrine makes an indulgent treat especially when served with buttery brioche
By Jean-Christophe Novelli
Teal and Game Terrine
  • Rating:
  • Serves: 8-10
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 30 minutes plus overnight marinating and chilling
  • Effort: medium

Ingredients

  • 200 g minced veal, from the neck
  • 200 g minced pork, from the neck
  • 900 g lard, finely chopped
  • 3-4 tbsp cognac, or armagnac
  • 2 bay leaves
  • 2 sprigs thyme
  • 4 eggs
  • 600 ml strong veal stock, or teal stock
  • 150 g blanched pistachio nuts
  • 20 g salt
  • 5 g pepper
  • 550 g teal, cut into strips
  • 1 tsp sugar
  • 8-10 small duck livers

Method

1. Combine the veal, pork and lard. Add the alcohol and herbs and leave to marinate for 12 hours in a cool place.

2. Preheat the oven to 180C/gas 4

3. Add the eggs, the stock, pistachios and salt and pepper. Stir in the teal strips with the sugar.

4. Pack half the mixture into a terrine mould. Lay the duck livers on top and cover with the remaining mixture. Cover with foil and cook in the oven for 1 hour 30 minutes until cooked.

5. Remove from the oven and leave to cool. Chill in the fridge for at least 24 hours.

6. To serve: reheat the terrine and serve with brioche.

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