Photo: Chicken and Truffle Terrine Recipe
Ingredients
- 8 ounces thinly sliced bacon
- 1 pound skinless chicken breast
- 8 ounces minced pork
- 3 shallots minced
- 1 clove garlic minced
- Salt and pepper
- 2 tablespoons chopped flat leaf parsley
- 6 ounces sliced truffles
- 2 eggs beaten
- 10 tablespoons grain mustard
Directions
Line a 2 pound loaf pan with bacon, overlapping the entire area. Put chicken in a chilled food processor and blend until minced. Add pork, shallots and garlic and pulse until mixed. Season with salt and pepper and fold in parsley and truffles. Mix in eggs by hand until incorporated. Chill mixture for 1 hour and preheat oven to 325 degrees. Place mixture in loaf pan and place in water bath going half way up loaf pan. Bake for 45 minutes or until firm. Allow to chill before removing from pan. Slice 1/4-inch thick and serve with 1 tablespoon of grain mustard.
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By Kimberlykate
Seattle Wah!
on June 23, 2012
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When my friends and I get together, it is inevitably...at my house, on the deck, and requires copious amounts of cocktails. In order to keep my lush friends sober enough to make it thru dessert....I feed them a lot of Pate.
I made this recipe last weekend and am now officially the woman. People were literally stuffing toast points in each other's mouths. Frankly I am a little ticked that did not happen with my crab cake napoleons...but that might have been messy.....so I am okay with it now.
The flavors are unique, the texture rustic and homey, and it comes together and serves brilliantly.
PS: As an afterthought, some of my friends are now referring to it as that "Bacon Pate stuff." But I don't really expect a lot from people who drink as much as my friends.
PSS: I love you Chef Michael, but I am sooo totally taking the credit for this one.
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