Recette de terrine aux foies de volaille

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat and calories.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative.

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and healthier.

Preheat the oven to 350°F.

Prepare a terrine mold by greasing it lightly.

In a bowl, combine ground meat and pork fat until well mixed.

Finely chop vegetables and sauté until softened, about 5-7 minutes.

Add sautéed vegetables to the meat mixture and combine thoroughly.

In a separate bowl, whisk eggs and cream together until smooth.

Fold the egg mixture into the meat and vegetable mixture, seasoning with herbs and spices.

Layer bacon strips in the bottom of the mold, allowing them to hang over the edges.

Fill the mold with the meat mixture, pressing down to eliminate air pockets.

Fold the bacon over the top to seal the terrine.

Cover the mold with foil and place it in a baking dish filled with water to create a water bath.

Bake for 1-1.5 hours, or until the internal temperature reaches 160°F.

Remove from the oven and let cool to room temperature.

Refrigerate for at least 6 hours, preferably overnight, to set.

Unmold the terrine and slice to serve.

Cooking Techniques

Spice Level:

Allergens