Hrnkylki-ankanmaks terrine
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Ravintola Carelia’s delicious pork and duck liver terrine is a little time-consuming to prepare, but as a celebratory dish it’s sure to please even the most discerning palate.
Ingredients for six
1 kg of bone-in pork chops; 4 cloves of garlic; half a leek 1 onion 2 stalks of celery small carrot thyme bay leaf duck fat 100 g duck liver 2 dl Madeira
First of all, chop the chops: Season the ribs generously with salt and pepper, and rub garlic and herbs into the surface of the meat.
Cut the vegetables into large chunks and put them and the pork chops in the casserole to season.
Refrigerate for 1 to 4 hours.
Heat the oven to 85 to 90 degrees. Use an oven thermometer to check the temperature.
Lämmitä duck fat and pour it into the pan so that the top of the pan is completely covered. Cover the pan with a lid or foil.
Roast the pork chops in the oven for about 8 to 12 hours, or until the meat comes off the bone. If you want to speed up the cooking process, you can braise the meat at 140°C for about 3 to 5 hours until tender. Cooking at a low temperature will still give a juicy result.
When the ribs are cooked, remove the pan from the oven, remove the lid or foil and allow the ribs to drain.Let the ribs rest in the soup until the meat has cooled to room temperature.
Slicing the duck liver: slice the liver into slices about 2 cm thick. Fry the slices quickly in a hot pan on both sides for 10 to 20 seconds. The liver should be cooked to medium or even crispier.
Put the slices of duck liver aside for a while. Pour the madeira into a pan and cook until it is reduced by about a third.
Puree the duck livers and the reduced madeira in a blender. Strain the mixture through a fine sieve and set aside to stand.
Make the terrine
Drain the pineapple fat in a sieve. Remove the meat from the bones by tearing the bones apart and removing the larger membranes at the same time.
Place 1/5 of the meat, about 1 dl of duck fat and 1–2 dl in the bottom of a braising dish and place in a blender with the stock and puree.
Combine the torn meat, pureed meat-duck fat-braising mixture and the duck liver-milk mixture. Season with salt and pepper.
Line the bottom of a square dish with baking paper. Press the mixture firmly into the baking dish.
Place a layer of baking paper on top of the mixture and another dish with, for example, salt or bean bags as weights on top. Leave to rise overnight.
Toss the terrine and cut it into portions. Fry the pieces in a hot pan just before serving.
crisp
Serve the chickpea-anchovy liver terrine with, for example, a sour early cabbage salad.
Tips
– Terrine is very resistant to freezing. You can make a big määrärär and freeze for later.
– You can serve terrine as a starter. However, serve it at room temperature to soften the fats.
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