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Special Consideration
- Cuisine: French
- Serves 8
You will need to start this recipe two days in advance. The sausage and saucisson are available from specialised or French delicatessens.
Ingredients
1 pork-and-pistachio sausage, cut into thin slices1 saucisson sec (dried sausage), cut into cut into thin slices
1 saucisson sesh, cut into cut into thin slices
16 small cornichons (gherkins), halved lengthways
4 slices of prosciutto, halved
4 tbsp Dijon mustard
8 baby cos lettuce leaves
Toasted sourdough, to serve
Country terrine
700g pork mince
300g pork fat, diced
200g chicken liver, minced
½ clove garlic, crushed
½ tsp four spice
½ tsp black pepper
3 tsp fine salt
25ml cognac
15ml port
15ml sherry
½ bunch parsley, chopped
½ bunch chervil, chopped
4 sprigs thyme, leaves only
2 sprigs rosemary, leaves only
5 slices flat pancetta
Duck liver parfait with pork jelly
½ tsp olive oil
2 small golden shallots, thinly sliced
¼ bunch thyme
1 small bay leaf
½ sprig rosemary
50ml Madeira wine
50ml sherry
250ml port
140g foie gras
115g duck liver
1 tsp fine salt
½ tsp white pepper
190ml clarified butter
2 eggs
1 sheet gelatine, softened in cold water
Peach chutney
3 tomatoes, peeled, seeded and chopped
½ onion, diced
60g currants
30g ginger, diced
150g caster sugar
150ml white-wine vinegar
1 granny smith apple, peeled and chopped
½ stick cinnamon
Small pinch of nutmeg
Small pinch of saffron
Juice and zest of 1 orange
10 ripe peaches, peeled, cut into 1cm pieces
Pork rillettes
200g boneless pork shoulder
500ml white chicken stock
200ml duck fat
2 bay leaves
2 sprigs rosemary
2 sprigs thyme
2 clove garlic, halved
4 small cornichons (gherkins), finely chopped
1 tbsp finely chopped brown onion
2 tsp Dijon mustard
Dash of sherry vinegar
1 tbsp finely chopped parsley
Salt and pepper
Duck rillettes
2 duck Marylands
250ml white chicken stock
100ml duck fat
1 bay leaf
1 sprig rosemary
1 sprig thyme
3 cloves garlic (1 halved, 2 unpeeled)
3 juniper berries crushed
150ml olive oil
Salt and pepper
Rabbit rillettes
2 rabbit hind legs
250ml white chicken stock
100ml duck fat
1 bay leaf
1 sprig rosemary
1 sprig thyme
1 clove garlic, halved
2 tsp seeded mustard
Salt and pepper
Preparation
To prepare the country terrine, place the pork mince and fat, chicken liver, garlic, four spice, pepper, salt, cognac, port and sherry in a large metal container and mix to combine. Cover with plastic film and leave to marinate in the fridge overnight.The next day, remove the terrine mixture from the fridge and preheat the oven to 160°C. Add the herbs to the terrine mixture and stir to combine. Line a 30cm x 7cm x 8cm terrine mould with the pancetta slices. Fill with the terrine mixture and press down firmly then fold over the pancetta to cover. Cover the terrine mould with a lid or foil. Place the terrine into a roasting tin half-filled with boiling water, bake for 10 minutes, then reduce the heat to 140°C and cook for a further 45 minutes or until the internal temperature reaches 68°C. Remove from the oven, remove the lid or foil, cover with baking paper and place a 2kg weight (such as canned food) on top. Chill in the fridge overnight. (The terrine will keep in the fridge for up to two weeks. Try serving it with sourdough toast, mustard and cornichons.)
Next, make the duck liver parfait. Keep the oven temperature at 140°C. Place a small saucepan over high heat and add the oil. Add the shallot and herbs, and sweat for 1 minute. Pour in the Madeira, sherry and 50ml of the port. Cook for 10 minutes or until reduced to 50ml. Strain, discarding the herbs, and transfer to a food processor. Add the foie gras, liver, salt and pepper and blend until smooth. Add the eggs one at a time, then very slowly add the butter while continuing to blend. Pass the parfait mixture through a fine chinoise, then spoon it into a 750ml-capacity terrine mould and cover with a lid or foil. Place the terrine into a roasting tin half-filled with hot water and cook for 40 minutes or until set. Remove from the oven, allow tocool. Chill in the fridge overnight.
The next day, make the port jelly. Bring the remaining 200ml of port to the boil in a small saucepan. Set it alight with a lit wooden skewer to allow the alcohol to burn off. Add the soaked gelatine and stir to combine. Remove the pan from the heat and leave to cool to room temperature, then remove the chilled duck liver parfait from the fridge. Spoon into 8 x 60ml ramekins. Pour the port jelly over the parfait, then return to the fridge for 2 hours to set.
To make the peach chutney, place all of the ingredients, except for the peaches, in a large, heavy-based saucepan over high heat. Cook for 12 minutes or until most of the liquid has evaporated. (Stir often to stop the chutney from sticking to the pan.) Add the peaches and slightly lower the heat. Stir, folding gently so as not to mash the fruit. Cook for 45 minutes or until the bottom of the pan just shows when you stir a spoon through the chutney. Transfer to a clean tray to cool. As the chutney cools, continue to fold it with a spatula so that the fruit is completely coated. (Store the chutney in a sterilised jar in the fridge for up to 1 month. You can also serve with ham or other cured meats.)
To make the pork rillettes, place the pork, chicken stock, duck fat, herbs and garlic in a small saucepan and cover with a sheet of baking paper. Bring to a simmer over medium heat and cook for 1-1 ¼ hours or until the meat is falling apart. Remove the meat from the saucepan, reserving 1 tablespoon of liquid. While the pork is still hot, use a fork to shred the meat then place in a mixing bowl. Add the remaining ingredients and reserved liquid, season with salt and pepper, and gently mix to combine. Chill in the fridge until ready to serve.
To make the duck rillettes, place the duck, chicken stock, duck fat, herbs and the halved garlic clove in a small saucepan and cover with a sheet of baking paper. Bring to a simmer over medium heat and cook for 1 hour or until meat is falling off the bone. Remove the meat from the saucepan, reserving 2 tablespoons of liquid. While the duck is still hot, use a fork to shred the meat, then place in a mixing bowl (discard the skin and bones). Add the juniper berries and reserved liquid and gently mix to combine. Place the olive oil and unpeeled garlic cloves in a small saucepan over low heat. Cook for 20 minutes or until the garlic is soft. Remove the garlic from oil, peel off the skin and pass the flesh through a fine chinoise. Add to the duck, season with salt and pepper, and mix well. Chill in the fridge until ready to serve.
To make the rabbit rillettes, place the rabbit, chicken stock, duck fat, herbs and garlic in a small saucepan and cover with a sheet of baking paper. Bring to a simmer over medium heat and cook for 1-1 ¼ hours or until the meat is falling off the bone. Remove the meat from the saucepan, reserving 80ml of liquid. While the rabbit is still hot, use a fork to shred the meat, then place in a mixing bowl (discard the bones). Add the mustard and reserved liquid, season with salt and pepper, and mix well. Chill in the fridge until ready to serve. (The rillettes will all keep for up to one week if stored covered in the fridge. Serve with toasted sourdough.)
To assemble, place 3 slices of each sausage on each serving plate, along with half a slice of prosciutto and ½ tablespoon of mustard. Stack 4 x cornichons halves into the corner next to 1 tablespoon of chutney. Place a lettuce leaf alongside and top with 2 slices of the country terrine. Place the pork, duck and rabbit rillettes into a small ramekin and arrange down one side of the plate. Add the ramekin of the duck liver parfait.
Serve with toasted sourdough.
If you enjoyed this Charcuterie plate recipe then browse more French recipes, appetiser recipes, meat recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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Glen Iris |
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| 7. | Arc of Iris | Margaret River | |
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