PORK AND DUCK COUNTRY PATÉ

2nd JANUARY 2023

Level up your cooking skills with Chef Matt Lambert’s show-stopping Pork Terrine Recipe. Flawless for any occasion and perfect for impressing your visitors this Holiday Season.

INGREDIENTS & METHOD

17g pink salt
1/2 tsp fresh ground ginger (finely sliced)
1 kg ground pork belly
1 kg ground duck
400 g diced back fat
9 tsp chives
9 tsp flat leaf parsley (finely sliced)
300 g duck liver puréed
2 tsp goslings rum
2 tsp dried mushroom powder
16 g salt
2 g pink salt
200 g shallots (finely sliced)
2 tsp mustard powder
4 tsp milk powder

Mix protein, ground ginger, salts, dried mushroom powder, milk powder and truffle powder.
Grind meats covered in powders.
Sweat shallots till translucent. Deglaze with rum. Cool.
Mix ground meats, cooled shallots and precision cut herbs.
Cook a small piece to check seasoning. If accurately weighted should taste great.
Cook in terrine mold lined with plastic wrap on. Steam until internal temperature of 68°C
Press with some weight as it cools to allow fat to set with proteins.

BASIC PICKLING

INGREDIENTS & METHOD (LIQUID)

1000 mL water
2000 mL cider vinegar
250 g white sugar
20 cloves
2 cinnamon sticks
4 star anise

Boil all ingredients until sugar dissolves.
Chill.

INGREDIENTS & METHOD (VEGETABLES)

400 g peeled red pearl onions
200 g green beans
300 g cauliflower florets
400 g baby fennel
800 g baby carrots
400 g baby radishes

Cut all ingredients to around 2.5cm in some cases halves or quarters.
Put all in cold pickling liquid.
Add mustard seeds to vegetables and pickling liquid.
Seal in an airtight jar or similar.
Serve.

INGREDIENTS & METHOD (MUSTARD SEEDS)

30 tsp white mustard seeds
10 tsp black mustard seeds
2.5 tsp salt
200 mL chardonnay vinegar

Combine all in pot and bring to a boil over medium heat.
Set aside off the heat until liquid is absorbed.

GRIBICHE SAUCE

INGREDIENTS

12 hard boiled eggs - separate yolks and whites
4 raw egg yolks
6 tbsp Dijon mustard
3 tbsp chardonnay vinegar
200 mL olive oil
750 mL vegetable oil

200 g guindilla chilli (finely sliced)
100 cornichons - quartered lengthwise (finely sliced)
50 g capers - well drained
80 g chives (finely sliced)
80 g tarragon

METHOD

Place the raw egg yolks and cooled cooked egg yolks along with the mustard in a food processor. Process to a paste and slowly add the oil while the machine is running allowing it to incorporate before adding more like mayonnaise.

Half way through add the vinegar and continue to add oil until all of it is incorporated. Once the oil is incorporated move the mixture to a bowl and fold in capers, chilli and cornichons.

Grate the cooked egg whites on a medium grater and add the mixture.

Season with salt and pepper.

TO ASSEMBLE

INGREDIENTS & METHOD

Round cut pc of terrine 50 g
3 pc raddish
3 pc peans
2 pc baby fennel
3 pc baby carrots
3 pc red onion
3 pc cauliflower

Arrange pickled vegetables around the outside of the terrine
Place a quenelle of Gribiche sauce and a tablespoon of pickled mustard seeds, garnish with rocket leaves and serve immediately