Makes: 1 Terrine
Prep Time: 60 mins
Cook time: 6 Hrs
Things you need:
Turkey Cure
1.5kg Turkey Leg, thigh, wings
20g Kosher salt
2 tsp ground cinnamon
1 tsp ground fennel
10g fresh unpeeled grated ginger
2 garlic cloves sliced
5 black peppercorns
7 Sprigs thyme
Turkey Confit
1.5kg cured turkey leg, thigh, wings
4L Duck fat or enough to submerge your turkey
3-4 Bay leafs
Large sprig rosemary
1 tbsp Coriander seed
30g Fresh ginger sliced
Turkey Terrine
1.5kg cooked confit turkey leg, thigh, wings pulled from the bone. Skin set aside.
100g Finely diced dill pickles/gherkins
60g Capers chopped a few times
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
15g Parsley chopped
5-7 tbsp of the confit fat
Salt to taste
Spiced Cranberry Gel
See financier video
Steps
Combine the turkey cure ingredients together a container and cover in cling film and refrigerate for up to 48 hours. After this wipe off some of the cure.
Melt the duck fat and add all herbs and spices to the pan. Then pour this over the turkey legs, thighs and wings. Put into a preheated oven 200F uncovered for 6 hours or until tender like in the video.
Once the turkey is cooked take out of the oven and let cool completely then cover in foil and put into the fridge covered overnight. The next day the fat will be solid. Take out your turkey, scraping off the fat and shred the meat as per video. Remember keep the skin separate and crisp up as per the video if desired. Use bones in your gravy.
Take the shredded meat and add all the terrine ingredients. Mix well taste and adjust seasoning and amount of confit fat added. The fat added will help bind the terrine.
Line a sandwich loaf tin or terrine mould with cling film as per video. Remember to have an overhang of a few inches each side. Start adding your terrine mix pressing in as you go. Smooth off the top. Layer the cling film over the top. Cover the top with another piece of cling film. Then add a template of cardboard wrapped in foil as per video. Place on the top press down to flatten it and add some cans of tomatoes and press overnight in the fridge as per video.
The next day take off the cans and card template. Turn out the terrine carefully and gently slice into slices as per video. Serve with crostini, cranberry gel, pickles and crispy confit skin if using. Enjoy.
Tips
You can do this with chicken, pork etc
Mix up the spices and herbs and garnish for serving.
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