Galantine with foie gras, Nouvelle-Aquitaine region

Ingredients

8 servings

• 4 chicken legs
• 600 g pork throat
• 1 bacon strips
• 100 g foie gras terrine
• 20 cl liquid cream
• 2 eggs
• 2 g salt
• 2 g pepper
• 2 g allspice
• 1 carrots
• 1 onions
• 1 bouquet garni

Steps

1. 1

   Place the chicken legs in a pot with the onion, carrot, bouquet garni and cover with cold water. Add salt.

2. 2

   Bring to a boil and cook covered for 45 minutes. Let cool. Drain and remove the chicken meat before shredding it.

3. 3

   Cut the foie gras into cubes.

4. 4

   Mix the minced pork throat with the chicken, whole eggs, and liquid cream. Season with salt, pepper, and four-spice.

5. 5

   Line a terrine with the fatback. Fill halfway with the mixture, distribute the foie gras, then cover with the remaining mixture. Place aluminum foil on top.

6. 6

   Bake in a bain-marie at 160°C (gas mark 5-6) for 2 hours.

7. 7

   Let cool before unmolding and serving.