Poultry terrine with tarragon
Here is a recipe to prepare a homemade poultry terrine with tarragon, ideal for a gourmet meal. Let’s start cooking!
1. Put the breasts in a blender until a fine texture. Wash, dry and chop the tarragon. Peel and finely chop the onions. Heat oil in a saucepan over low heat and sweat the onions without browning for 5 minutes, stirring. Add the tarragon and mix.
2. Mix the mince meat, chopped the onion / tarragon, the whole eggs and cognac in a bowl. Salt and pepper. Line the bottom and sides of a terrine with parchment paper, then arrange the slices of smoked bacon next to each other in width, up to the sides.
3. Pack the poultry mixture in the terrine, leaving the smoked bacon slices on the sides. Fold them over and put the lid on.
4. Preheat the oven to th. 6-180°C. Place the terrine in a water bath and bake for 1 hour 30 minutes. Remove the terrine from the oven, remove the lid and leave to cool before pouring the madeira jelly. Place for 24 hours in the fridge.
5. Serve the dish with mesclun lettuce and gherkins.
Our cooking tip: If you can, use a grinder rather than a blender.
Photo credit: Sucré Salé
