Pigeon Pâté Terrine

A dense, dark pigeon meat terrine blended with pork fat. The gamey depth and spice aromas intensify after two days of resting in the fridge.

• Prep time: 40 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 473
• Protein: 27 g
• Carbs: 4 g
• Fat: 37 g

Ingredients

• 266.7 g Pigeon meat ( boneless )
• 200 g Sausage meat ( plain )
• 100 g Smoked cured pork belly ( rindless )
• 66.7 g Poultry liver confit ( cleaned )
• 0.7 piece Egg ( whole )
• 33.3 ml Dry white wine
• 1.3 piece Shallot ( finely chopped )
• 0.7 piece Garlic ( minced )
• 0.7 tsp Allspice
• 1.3 tsp Gray sea salt
• 0.7 tsp Black pepper ground
• 1.3 piece Thyme ( sprigs )
• 1.3 piece Bay leaf ( leaves )
• 20 ml Cognac ( for the marinade )

Instructions

1. Mincing the meat

   Mince the pigeon, pork belly, and poultry livers using a coarse plate. The texture should not be a puree; you want to see the meat pieces when sliced.

2. Seasoning and binding

   In a large mixing bowl, combine the meats with the sausage meat, egg, white wine, cognac, minced shallot, and garlic. Add salt, pepper, and four-spice powder.

3. Potting the terrine

   Firmly pack the mixture into a terrine to remove air bubbles. Place the thyme sprigs and bay leaves on top.

4. Bain-marie cooking

   Place the terrine in a dish filled with hot water. Bake at 150°C. The pâté is cooked when the rising fat is clear and a knife blade comes out hot.

5. Resting and maturation

   Let cool to room temperature, then refrigerate. Wait 48 hours before slicing so the flavors can balance.

Chef's tips

• The secret is in the resting time: do not touch the terrine for at least 48 hours in the fridge.
• If you have the pigeon livers, use them instead of chicken livers for a deeper flavor.
• Don't grind too fine: a rustic pâté needs texture and bite.

Storage

Keeps for 5 to 7 days in the refrigerator in its tightly covered terrine dish. Do not leave exposed to air to prevent oxidation.