Galantine with foie gras, Nouvelle-Aquitaine region

Ingredients

For 8 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. 1.Place chicken legs in a pot with onion, carrot, bouquet garnished and cover with cold water. Salt.
2. 2.Bring to a boil and cook covered for 45 minutes. Let cool. Drain and collect the chicken flesh before scraping.
3. 3.Cut the foie gras into dice.
4. 4.Mix the chopped pork throat with the chicken, whole eggs and liquid cream. Salt, pepper and season with four spices.
5. 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. 6.Bake in a water bath at 160°C (thermostat 5-6) for 2 hours.
7. 7.Let cool before demolishing and serving.