Pheasant and Foie Gras TerrineServes 8
4 x Pheasant Breasts on the bone
500g Foie Gras
250g Jerusalem Artichokes
1 Savoy Cabbage
100g Golden Sultanas
250g Shitake Mushrooms
25g Butter
1 Tablespoon Olive Oil
Salt
Pre heat oven to 160°c/ 325f/gas mark 3
1. Double line a terrine dish with cling film leaving enough over hang to seal.
2. Take the foie gras out of the fridge to bring up to room temperature
3. Roast pheasant breast in the oven for 16 minutes, remove and cool. Once cooled carefully remove the breast in one piece from the bone and set aside.
4. Separate the small foie gras lobe from the large lobe. Take the handle of a spoon and carefully remove the vein running down the centre of each lobe, keeping the lobe intact, season with salt and reshape, set aside.
5. Remove the outer leaves of the cabbage and cut out the centre stem and blanch the leaves in a pan of boiling water and refresh in iced water then drain well, pat dry with a t- towel.
6. Soak the sultanas in some warm water.
7. The artichoke flesh will discolour if exposed to air so place the peeled vegetable in a bowl of acidulated water until ready to cook. Cook in a pan of boiling water for 10 minutes then drain and cool.
8. Clean the mushrooms and trim of the end of the stalk. Melt the butter in a frying pan with the olive oil and gently sauté the mushrooms until just cooked. Set aside.
9. Increase the oven temperature to 230°c/450°f/Gas 8
10.Place the prepared foie gras on a lightly oiled oven tray and put into the oven for 6 minutes until the outside is golden and the inside is just cooked. Remove and cool, retaining the juices in the oven tray
11. Assemble the terrine, starting with cabbage leaves at the bottom which have been coated in the foie gras juices, then 2 pheasant breasts, followed by ½ the soaked sultanas, ½ the mushrooms , ½ the artichokes, also coated in the fois gras juices, then all of the foie gras and continue layering up in reverse order- cabbage, mushrooms, artichokes, sultanas, pheasant and finally finish with cabbage leaves
12. Fold over the cling film. Place into the fridge with something to weight the top down, we use a carton of juice and leave for 12 hours.
13. To serve slice a thumbs width and serve with toasted brioche and a nice spiced fruit chutney.
4 x Pheasant Breasts on the bone
500g Foie Gras
250g Jerusalem Artichokes
1 Savoy Cabbage
100g Golden Sultanas
250g Shitake Mushrooms
25g Butter
1 Tablespoon Olive Oil
Salt
Pre heat oven to 160°c/ 325f/gas mark 3
1. Double line a terrine dish with cling film leaving enough over hang to seal.
2. Take the foie gras out of the fridge to bring up to room temperature
3. Roast pheasant breast in the oven for 16 minutes, remove and cool. Once cooled carefully remove the breast in one piece from the bone and set aside.
4. Separate the small foie gras lobe from the large lobe. Take the handle of a spoon and carefully remove the vein running down the centre of each lobe, keeping the lobe intact, season with salt and reshape, set aside.
5. Remove the outer leaves of the cabbage and cut out the centre stem and blanch the leaves in a pan of boiling water and refresh in iced water then drain well, pat dry with a t- towel.
6. Soak the sultanas in some warm water.
7. The artichoke flesh will discolour if exposed to air so place the peeled vegetable in a bowl of acidulated water until ready to cook. Cook in a pan of boiling water for 10 minutes then drain and cool.
8. Clean the mushrooms and trim of the end of the stalk. Melt the butter in a frying pan with the olive oil and gently sauté the mushrooms until just cooked. Set aside.
9. Increase the oven temperature to 230°c/450°f/Gas 8
10.Place the prepared foie gras on a lightly oiled oven tray and put into the oven for 6 minutes until the outside is golden and the inside is just cooked. Remove and cool, retaining the juices in the oven tray
11. Assemble the terrine, starting with cabbage leaves at the bottom which have been coated in the foie gras juices, then 2 pheasant breasts, followed by ½ the soaked sultanas, ½ the mushrooms , ½ the artichokes, also coated in the fois gras juices, then all of the foie gras and continue layering up in reverse order- cabbage, mushrooms, artichokes, sultanas, pheasant and finally finish with cabbage leaves
12. Fold over the cling film. Place into the fridge with something to weight the top down, we use a carton of juice and leave for 12 hours.
13. To serve slice a thumbs width and serve with toasted brioche and a nice spiced fruit chutney.
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