Galantine with foie gras, Nouvelle-Aquitaine region
- Total time
- 1 h 32
- servings
- 8 servings
- Dish type
- Starter
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Contains milkContains eggsAlcohol-freeGluten-free
Prep
1 h 30
Cook
2 min
Total time
1 h 32
Ingredients
Ingredients
servings
- 4 4 chicken thighs
- 600 g 600 g pork throat
- 1 1 bards of bacon
- 100 g 100 g foie gras in terrine
- 20 cl 20 cl of liquid cream
- 2 2 eggs
- 2 g 2 g salt
- 2 g 2 g pepper
- 2 g 2 g of four spices
- 1 1 carrot
- 1 1 onions
- 1 1 bouquets garnished
Method
- 1
Place chicken legs in a pot with onion, carrot, bouquet garnished and cover with cold water. Salt.
- 2
Bring to a boil and cook covered for 45 minutes. Let cool. Drain and collect the chicken flesh before scraping.
- 3
Cut the foie gras into dice.
- 4
Mix the chopped pork throat with the chicken, whole eggs and liquid cream. Salt, pepper and season with four spices.
- 5
Arrange the bard of bacon in a terrine. Fill halfway up the preparation, spread the foie gras and cover with the rest of the preparation. Arrange aluminium paper over it.
- 6
Bake in a water bath at 160°C (thermostat 5-6) for 2 hours.
- 7
Let cool before demolishing and serving.
Source : marmiton
Reviews
Reviews
★★★★★
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