Recipes - Guinea Fowl Terrine
Take the legs off the Guinea Fowls and confit the crowns for approximately 1 hour and the legs for 1½ hours, both in Duck fat.
Blanch the leeks in boiling water until they are well cooked, refresh and place between cloth to dry out.
Flake the Guinea Fowl legs into its muscles and tear the breasts into 3. Mix with the girolles, tarragon and a little of the Duck fat to help it set. Adjust the seasoning.
Line the Terrine mould with cling film and lay the leek in it so it is slightly over-lapping. Fill the Terrine mould well with the Guinea Fowl and over with the remaining leek.
Press and chill for at least 12 hours.
Starter recipe provided by Goring Hotel Dining RoomBlanch the leeks in boiling water until they are well cooked, refresh and place between cloth to dry out.
Flake the Guinea Fowl legs into its muscles and tear the breasts into 3. Mix with the girolles, tarragon and a little of the Duck fat to help it set. Adjust the seasoning.
Line the Terrine mould with cling film and lay the leek in it so it is slightly over-lapping. Fill the Terrine mould well with the Guinea Fowl and over with the remaining leek.
Press and chill for at least 12 hours.
Ingredients
Recipe makes 1 Terrine
3 - Whole Guinea Fowls
300g Girolles – Trimmed, washed and sautéed
1 Bunch Tarragon – Coarsely chopped.
2 Leeks – Split lengthways
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