Country Terrine

Country Terrine Bûche - Bruno Albouze - THE REAL DEAL

Country Terrine Bûche Recipe / Terrine de Campagne en Bûche

Make 2 to 3 days ahead. Serves 20/24 ≈ 2x terrine.
This recipe can be divided by half but honestly and since it requires some work grinding meat, I wouldn’t. The forcemeat (farce/stuffing) makes 2x 11”/12” (28/30 cm) terrine. Tradional terrine molds, yule log molds (silicone or not), or any other waterproof loaf pan molds work. Terrine is normaly sliced out straight from its mold (restaurants de village, picnic or during other outdoor activities). This version though is more suitable for special events proposing 2 major upgrades. First, having the terrine wrapped in proscuitto improves its flavor and additionaly, it allows the terrine to served unmolded. Terrine can last a week in the refrigerator, or for up to 2 weeks if vacuum sealed (freeze for 6 hours at least before). Vacuum sealed terrine may also be kept frozen for up to 2 months.

2.2lb. (1kg) pork shoulder, cut into chunks
1.2lb. (500g) pork belly, cut into chunks
1.3lb. (600g) pork or chicken livers
0.4 cup (100g) armagnac, cognac or brandy
0.8 ounce (24g) salt
3/4 tsp (3g) pink curing salt*
1 Tbsp (12g) ground black pepper
1/4 tsp (2g) chili pepper or cayenne
Or, 1/2 Tbsp (8g) paprika.
*Curing salts, also known as Prague powder has special preservative qualities.

Rinse the livers and pat dry with paper towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Stir in armagnac, salts and spices and chill for 2 hours minimun/24 hours max.

Marinated livers
Pork chunks
8 ounces (250g) shallots, minced and cooked on low heat for 10 min with 1 Tbsp (15g) butter or duck fat
10 ounces (300g) heavy cream
1.1 cup (170g) pistachios.
A few bay leave and thyme sprigs for baking.
Bay leave, thyme sprigs, oregano or marjoram, pickles, cornichon, mustard and salad…

In the meat grinder using the 8mm hole disk, start grinding the marinated livers followed by the pork chunks (place a frozen container beneath meat grinder. Once done, transfer meat in a large bowl. Add shallots, cream and pistachios; mix well using your hand and chill stuffing. Unless dealing with huge quantities, the use of a stand mixer isn’t recommended. As it goes for all stuffings; sausages, and burger patties etc.., overworking forcemeat will consequently make the finished product tougher.

Prosciutto Wrap
≈1.5 lb. (600g) prosciutto, thinly sliced.

Make a carpet of proscuitto slices over a microwave-safe plastic wrap sheet (the size of the entire surface of the mold). Top with another film sheet and flatten evenly. Moisturize mold with water using a sponge or spray. Arrange the proscuitto sheet against the sides of the mold making sure there is not air pockets left, leaving leaps hanging over. Remove the top plastic wrap and fill up with forcemeat and wrap the terrine completely. Top proscuitto with a few bay leave and thyme sprigs. Fold over the plastic wrap and seal the top with heavy duty aluminum foil or put a lid on.

Baking Terrine
Preheat oven to 400ºF (200ºC). Meanwhile boil 2.5qt/2.5L water. Place terrine in a large and shallow dish – pour boiling water about three quaters full. Bake large terrine for an 1hour and 20 min or until internal temperature reaches 145ºF/63ºC. Small terrine should take less than 40 minute to bake.

After baking, carefuly remove mold from hot water. Top with some weights, this allows the fat and juice to redistribute. Leave it out for 3 hours to cool down slowly and completely. Then refrigerate overnight (12 hours minimum). Discard herbs and unmold. Save and use the flavorful gel produced during baking to glaze the terrine. Do not remove from the terrine mold if using traditional method; it wont come off.

Garnish terrine with herbs if desired and serve with mustard, pickles, cornichons and good bread toated or not!..

Bon appétit🌞

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