Ingredients
1 Savoy cabbage
2 boneless, skinless free-range chicken half-breasts
3 tbsp duck fat
3/4 cup port
5 gelatin sheets
24 sage leaves
10 oz wild mushrooms, wiped or washed and any grit removed
2 smoked duck breasts
toast, for serving
salt
black pepper
Method
- Separate the cabbage leaves, discarding the toughest and any that are damaged. Trim out the stalks and wash the leaves well.
- Bring a pan of salted water to a boil, add the leaves, and cook until tender. Drain, then refresh the leaves in iced water to stop the cooking, and drain again. Set aside.
- Season the chicken.
- Heat a tablespoon of the duck fat in a frying pan over high heat and sear the chicken on both sides. Add the port, cover the chicken with a piece of parchment paper, and simmer gently until cooked. Remove the chicken and set aside, keeping the liquid.
- Soak the gelatin sheets in a dish of cold water to soften. Remove, squeeze out the excess water and add the softened gelatin to the pan with the port. Stir until it has dissolved, then set aside.
- Heat another tablespoon of duck fat in a large pan and add the cabbage leaves. Season with salt and pepper, add the sage, and cook the cabbage until soft. Pour in the port and gelatin mixture.
- Melt the remaining tablespoon of duck fat in a frying pan and saute the mushrooms until tender. Season and set aside.
- Remove the skin from the smoked duck breasts and cut them into fine strips.
- Line the terrine dish with plastic wrap and place a layer of port-soaked cabbage in the bottom. Now add a layer of mushrooms, more cabbage, then chicken, mushrooms, duck, cabbage, and mushrooms. Finish with a layer of cabbage leaves.
- Wrap the plastic wrap tightly over the top and add a weight on top to press the terrine down. Place the dish in the fridge overnight to set.
- The next day, use the plastic wrap to help you lift the terrine carefully out of the dish. Slice and eat with toast.
Makes 12 servings.
Source: The French Kitchen
Today's Comic
WordPress.com
No comments:
Post a Comment