Pigeon Pâté Terrine
Ingredients
- 266.7 gPigeon meat (boneless)
- 200 gSausage meat (plain)
- 100 gSmoked cured pork belly (rindless)
- 66.7 gPoultry liver confit (cleaned)
- 0.7 pcEgg (whole)
- 33.3 mlDry white wine
- 1.3 pcShallot (finely chopped)
- 0.7 pcGarlic (minced)
- 0.7 tspAllspice
- 1.3 tspGray sea salt
- 0.7 tspBlack pepper ground
- 1.3 pcThyme (sprigs)
- 1.3 pcBay leaf (leaves)
- 20 mlCognac (for the marinade)
Method
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.
- 1
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
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
Firmly pack the mixture into a terrine to remove air bubbles. Place the thyme sprigs and bay leaves on top.
- 4
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
Let cool to room temperature, then refrigerate. Wait 48 hours before slicing so the flavors can balance.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 5 to 7 days in the refrigerator in its tightly covered terrine dish. Do not leave exposed to air to prevent oxidation.
