Chicken and Pork Terrine
This is a variation on my Country Terrine. It’s great served as a starter or on a meat and cheese board.
CHICKEN AND PORK TERRINE
Servings: 1 1/2 quart terrine
1 lb. pork, ground
1 lb. chicken, ground
½ pound fatty bacon, finely chopped
2 large eggs
2 Tablespoons cup cognac
2 teaspoons kosher salt
1 Tablespoons dried thyme leaves
1 Tablespoons fresh garlic, minced
1 teaspoons black pepper, ground
½ teaspoon fresh ground nutmeg
½ cup dried cherries
½ cup pistachios, coarsely chopped
Special equipment: 1 ½ quart pâté terrine, large roasting pan, meat thermometer
1. Preheat oven to 250°F. Line a 1 ½ quart lidded, pâté terrine with plastic wrap leaving enough overhand to cover the top of the terrine.
2. In a large bowl using your hands, mix the pork, chicken, bacon, eggs and cognac until well blended.
3. Add salt, thyme, garlic, black pepper, nutmeg and mix until well blended. Add the cherries and pistachios and mix until well distributed.
4. Firmly pack into the lined terrine. Cover the mixture tightly with the overhanging plastic wrap and cover with lid.
5. Place terrine in a large roasting pan. Fill with water half way up the side of the terrine.
6. Bake until the temperature in the center of the terrine is 165°F, 2 ½-3 hours.
7. Remove the lid, drain any excess rendered fat, securely cover the top with over hanging plastic wrap and weigh down with heavy cans and refrigerate until chilled.
8. Unmold, slice and served chilled with mustard, cornichons, caper berries and crackers.
Do Ahead: Terrine can be baked and chilled up to 4 days ahead. Keep tightly wrapped in the refrigerator.