Classic Country Terrine
Treat your taste buds to the rustic elegance of a **Classic Country Terrine**, a time-honored French delicacy perfect for special occasions or an indulgent appetizer. This terrine combines the rich flavors of pork shoulder, pork belly, and chicken liver, enhanced with aromatic herbs like fresh thyme and bay leaf, a touch of brandy, and a dash of nutmeg for a fragrant depth. Encased in smoky bacon and slowly baked in a water bath, the terrine achieves a beautifully moist and tender texture. Chilling overnight allows the flavors to meld harmoniously, making it an ideal make-ahead dish. Slice thickly and serve with crusty bread, tangy cornichons, and sharp mustard for a classic bistro-style experience. Whether you're hosting or indulging at home, this **homemade French terrine** is sure to impress!
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Recipe Information
Ingredients
- 500 grams Pork shoulder
- 300 grams Pork belly
- 200 grams Chicken liver
- 3 cloves Garlic
- 1 medium Onion
- 5 sprigs Fresh thyme
- 1 Bay leaf
- 1 large Egg
- 60 ml Heavy cream
- 30 ml Brandy
- 10 grams Salt
- 5 grams Black pepper
- 1 pinch Nutmeg
- 150 grams Bacon
Instructions
Preheat oven to 150°C (300°F).
Trim any sinew from the pork shoulder and belly, then cut into small cubes.
In a food processor, combine the pork shoulder, pork belly, and chicken liver. Add garlic and onion. Pulse until coarsely ground.
Transfer the mixture into a large mixing bowl. Stir in thyme leaves, crumbled bay leaf, egg, heavy cream, brandy, salt, black pepper, and a pinch of nutmeg.
Line a terrine mold or loaf pan with bacon strips, allowing excess to hang over the sides.
Fill the mold with the meat mixture, pressing down firmly to remove air pockets. Fold over the overhanging bacon strips to cover the top.
Place the filled terrine mold into a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the terrine mold to create a water bath.
Bake in preheated oven for about 2 hours, or until an internal temperature of 70°C (160°F) is reached.
Remove from the oven and let it cool in the water bath for 30 minutes, then remove from the water bath and allow to cool completely at room temperature.
Cover the terrine with cling film and refrigerate for at least 8 hours, preferably overnight, to let the flavors meld.
To serve, remove the terrine from the mold, slice thickly, and accompany with crusty bread, cornichons, and mustard.
Nutrition Facts
Calories |
4236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.4 g | 429% | |
| Saturated Fat | 121.5 g | 608% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 1715 mg | 572% | |
| Sodium | 9266 mg | 403% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.9 g | ||
| Protein | 232.3 g | 465% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 314 mg | 24% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3678 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
