Terrine of pheasant and foie gras

Preparation time is 1 hour.

Preservation time is 7 days.

Ease of preparation is difficult.

Yields: 1 terrine (15 portion carte)

Ingredients

• 4 lobes fresh foie gras
• 12-14 leeks (smaller size of the large variety leeks)
• 2 whole pheasants
• Sultanas soaked in jasmine tea (100 grams)
• Foie gras fat (100 grams)
• Dijon mustard (10 grams)
• Carbernet vinegar (50 millilitres)
• Salt and pepper to taste

Directions

1. Press foie gras into terrine by following foie gras terrine recipe. (Should be done 1 day prior).
2. Trim leeks to fit into terrine and gently cook leeks in butter water until soft.
3. While still warm press leeks in between 2 cloths for 4 hours to remove excess moisture.
4. Cure pheasant legs for 8 hours with coarse salt, thyme and garlic.
5. Rinse and cook slowly in duck fat at 200 degrees Fahrenheit until tender for 3-4 hours.
6. Sear pheasant breast (skinned) lightly in butter.
7. Finish cooking in pan with legs for 8 minutes.
8. Separate leg meat from the bone and shred; season with cabernet, vinegar, mustard, salt and pepper.

To Assemble

1. Line terrine mold with saran wrap.
2. Pull pressed foie gras out of terrine and cut into 3 cut on side length wise.
3. Clean leeks by taking 2-3 layers off each leek; scrape thin membrane off each leek ribbon.
4. Shape pressed leek into terrine, alternating wide end to thin end, leaving no gaps.
5. Brush lightly with foie gras fat and mustard emulsion.
6. Add 1 portion foie gras pressing down slightly and season.
7. Sprinkle with soaked sultanas.
8. Layer shredded pheasant leg and then layer with seasoned breasts leaving no gaps in centre.
9. Top again with shredded leg and sprinkle with more sultanas.
10. Layer remaining foie gras and finish terrine with remaining leeks.
11. Wrap with the saran wrap.
12. Press evenly for 12 hours before serving.
13. Garnish 12-inch plates painted with outline of terrine shape with Riesling jelly and apple pure, figs poached in port and deep-fried parsley.
14. Brush mustard vinaigrette over leeks.