Potted Meats and Terrine

Question 1

Country Pate’ Terrine

Answer 1

Ground pork belly with beef tenderloin, wrapped in bacon. Seasoned with salt and pepper and a Creole Dijonaise at the bottom of the terrain toast points on the side.

The country pate has a fairly simple recipe and focuses on the ground pork flavor, which is the main component for the terrain. Bacon is placed side-by-side continuously to fully line rectangular mold then the ground pork is mixed with pistachios and Cajun seasoning and fills the mold with the bacon, then interlacing over the top. The mold is covered in foil androasted in the oven .

Question 2

Duck Rillettes

Answer 2

First, our confit duck breast is cured with salt, vinegar, black peppercorn, bay leaves, orange zest, pulled out, rinsed, then cooked slowly in its own fat until tender. Then ground until spreadable and served with orange marmalade (orange juice, orange segments, Grand Marnier, sugar, pitch of salt clothes). Toast points on the side once the meat is ready, it is pulled from the mixture, along with some of of the cooked bacon and then blitzed in the robot coop, along with confit garlic, and some of the brazing liquid until the desired spreadable consistency is achieved. The is potted and then garnished with micro arugula and chives, and served alongside toasted baguette and apricot jam. The apricot jam consist of dried apricots, white wine, and simple syrup puréed down to a pace, and then garnished with lemon zest.