Super Mega Ultra Terrine

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 8
• 1 teaspoon agar-agar
• black food coloring
• 1/2 duck
• 100 g chicken livers
• 1 rabbit
• sliced black truffle
• 1 lamb trotter
• 4 sage leaves
• 6 large kale leaves, various colours
• 2 teaspoons salt
• 2 tablespoons butter
• 2 tablespoons port wine
• 1 teaspoon minced garlic
• 1 medium onion
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon minced ginger
• 1 tablespoon chopped tarragon

Recipe

• 1 i'm making this up. should adjust it for water bath instead of pressure cooker.
• 2 caramelise onion with 1t butter.
• 3 break down rabbit.
• 4 pressure cook lamb trotter, rabbit ribs and duck with ginger, rosemary.
• 5 after cooking remove meat and skin from trotter. keep skin aside.
• 6 remove skin from duck, put aside. remove meat and keep in chunks.
• 7 pressure cook rabbit pieces in leftover liquid.
• 8 after cooked, remove meat and keep in chunks.
• 9 chicken livers, cooked lamb, 1t salt, port, tarragon, garlic into food processor.
• 10 line terrine dish with aluminium foil, 2-3mm thick all the way around.
• 11 grease up the foil.
• 12 de-vein kale leaves.
• 13 lightly blanch kale leaves to make them floppy.
• 14 place kale leaves in terrine as the wrapper.
• 15 fill terrine alternating with liver mush, chunks o meat, globs of onion and slices of truffle.
• 16 compress terrine, discard leaky stuff.
• 17 refrigerate 4-6 hours.
• 18 carefully remove loaf from terrine dish.
• 19 clean terrine dish.
• 20 line with plastic wrap 2x.
• 21 press sage leaves onto bottom in good pattern.
• 22 make up the agar-agar with water and fill terrine 1/4 full careful not to move leaves.
• 23 place loaf back into dish so it is fully submerged via displacement.
• 24 allow to set.
• 25 pop out.
• 26 something like that.