serves
8
prep
1:15 hour
cook
6:15 hours
difficulty
Ace
serves
8
people
preparation
1:15
hour
cooking
6:15
hours
difficulty
Ace
level
Ingredients
- 1 pork-and-pistachio sausage, cut into thin slices
- 1 saucisson sec (dried sausage), cut into cut into thin slices
- 1 saucisson sesh, cut into cut into thin slices
- 16 small cornichons (gherkins), halved lengthways
- 4 slices of prosciutto, halved
- 4 tbsp Dijon mustard
- 8 baby cos lettuce leaves
- , to serve
- toasted sourdough, to serve
Country terrine
- 700 g pork mince
- 300 g pork fat, diced
- 200 g chicken liver, minced
- ½ clove garlic, crushed
- ½ tsp four spice
- ½ tsp black pepper
- 3 tsp fine salt
- 25 ml cognac
- 15 ml port
- 15 ml sherry
- ½ bunch parsley, chopped
- ½ bunch chervil, chopped
- 4 sprigs thyme, leaves only
- 2 sprigs rosemary, leaves only
- 5 slices flat pancetta
Peach chutney
- 3 tomatoes, peeled, seeded and chopped
- ½ onion, diced
- 60 g currants
- 30 g ginger, diced
- 150 g caster sugar
- 150 ml white-wine vinegar
- 1 granny smith apple, peeled and chopped
- ½ stick cinnamon
- 1 small pinch of nutmeg
- 1 small pinch of saffron
- 1 orange, juiced and zested
- 10 ripe peaches, peeled, cut into 1 cm pieces
Pork rillettes
- 200 g boneless pork shoulder
- 500 ml white chicken stock
- 200 ml duck fat
- 2 bay leaves
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 cloves garlic, halved
- 4 small cornichons (gherkins), finely chopped
- 1 tbsp finely chopped brown onion
- 2 tsp Dijon mustard
- dash sherry vinegar
- 1 tbsp finely chopped parsley
- salt and pepper
Duck rillettes
- 2 duck Marylands
- 250 ml white chicken stock
- 100 ml duck fat
- 1 bay leaf
- 1 sprig rosemary
- 1 sprig thyme
- 3 cloves garlic (1 halved, 2 unpeeled)
- 3 juniper berries crushed
- 150 ml olive oil
- salt and pepper
Rabbit rillettes
- 2 rabbit hind legs
- 250 ml white chicken stock
- 100 ml duck fat
- 1 bay leaf
- 1 sprig rosemary
- 1 sprig thyme
- 1 clove garlic, halved
- 2 tsp seeded mustard
- salt and pepper
Marinating time overnight
Chilling time overnight
You will need to start this recipe 2 days ahead.
Instructions
To prepare the country terrine, place the pork mince and fat, chicken liver, garlic, four spice, pepper, salt, cognac, port and sherry in a large metal container and mix to combine. Cover with plastic film and leave to marinate in the fridge overnight.
The next day, remove the terrine mixture from the fridge and preheat the oven to 160°C. Add the herbs to the terrine mixture and stir to combine. Line a 30 cm x 7 cm x 8 cm terrine mould with the pancetta slices. Fill with the terrine mixture and press down firmly then fold over the pancetta to cover. Cover the terrine mould with a lid or foil. Place the terrine into a roasting tin half-filled with boiling water, bake for 10 minutes, then reduce the heat to 140°C and cook for a further 45 minutes or until the internal temperature reaches 68°C. Remove from the oven, remove the lid or foil, cover with baking paper and place a 2kg weight (such as canned food) on top. Chill in the fridge overnight. (The terrine will keep in the fridge for up to two weeks. Try serving it with sourdough toast, mustard and cornichons.)
The next day, make the port jelly. Bring the remaining 200 ml of port to the boil in a small saucepan. Set it alight with a lit wooden skewer to allow the alcohol to burn off. Add the soaked gelatine and stir to combine. Remove the pan from the heat and leave to cool to room temperature, then remove the chilled duck liver parfait from the fridge. Spoon into 8 x 60 ml ramekins. Pour the port jelly over the parfait, then return to the fridge for 2 hours to set.
To make the peach chutney, place all of the ingredients, except for the peaches, in a large, heavy-based saucepan over high heat. Cook for 12 minutes or until most of the liquid has evaporated. (Stir often to stop the chutney from sticking to the pan.) Add the peaches and slightly lower the heat. Stir, folding gently so as not to mash the fruit. Cook for 45 minutes or until the bottom of the pan just shows when you stir a spoon through the chutney. Transfer to a clean tray to cool. As the chutney cools, continue to fold it with a spatula so that the fruit is completely coated. (Store the chutney in a sterilised jar in the fridge for up to 1 month. You can also serve with ham or other cured meats.)
To make the pork rillettes, place the pork, chicken stock, duck fat, herbs and garlic in a small saucepan and cover with a sheet of baking paper. Bring to a simmer over medium heat and cook for 1-1¼ hours or until the meat is falling apart. Remove the meat from the saucepan, reserving 1 tablespoon of liquid. While the pork is still hot, use a fork to shred the meat then place in a mixing bowl. Add the remaining ingredients and reserved liquid, season with salt and pepper, and gently mix to combine. Chill in the fridge until ready to serve.
To make the duck rillettes, place the duck, chicken stock, duck fat, herbs and the halved garlic clove in a small saucepan and cover with a sheet of baking paper. Bring to a simmer over medium heat and cook for 1 hour or until meat is falling off the bone. Remove the meat from the saucepan, reserving 2 tablespoons of liquid. While the duck is still hot, use a fork to shred the meat, then place in a mixing bowl (discard the skin and bones). Add the juniper berries and reserved liquid and gently mix to combine. Place the olive oil and unpeeled garlic cloves in a small saucepan over low heat. Cook for 20 minutes or until the garlic is soft. Remove the garlic from oil, peel off the skin and pass the flesh through a fine chinoise. Add to the duck, season with salt and pepper, and mix well. Chill in the fridge until ready to serve.
To make the rabbit rillettes, place the rabbit, chicken stock, duck fat, herbs and garlic in a small saucepan and cover with a sheet of baking paper. Bring to a simmer over medium heat and cook for 1-1 ¼ hours or until the meat is falling off the bone. Remove the meat from the saucepan, reserving 80 ml of liquid. While the rabbit is still hot, use a fork to shred the meat, then place in a mixing bowl (discard the bones). Add the mustard and reserved liquid, season with salt and pepper, and mix well. Chill in the fridge until ready to serve. (The rillettes will all keep for up to one week if stored covered in the fridge. Serve with toasted sourdough.)
To assemble, place 3 slices of each sausage on each serving plate, along with half a slice of prosciutto and ½ tablespoon of mustard. Stack 4 x cornichons halves into the corner next to 1 tablespoon of chutney. Place a lettuce leaf alongside and top with 2 slices of the country terrine. Place the pork, duck and rabbit rillettes into a small ramekin and arrange down one side of the plate. Add the ramekin of the duck liver parfait.
Serve with toasted sourdough.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
