Ingredients
For 2 to 2.5 kg
- 1 kg of poultry lives
- 600 g boneless pork chest
- 20 g of salt
- 6 g of pepper
- 2 branches of thyme
- 1 bay leaf
- 2 g of sugar
- 3 cl of Porto
- 50 g of shallots
- 30 g of parsley
- 30 g goose or duck fat
- 1 cl of Madeira
- 130 g of bread crumbs
- 250 g whole milk
- 125 g whole eggs
- 12 cl of whipping cream
- 10 g cute pepper
- 100 g pork strap
Preparation
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Pare the livers: two days before remove the impurities, the pockets of gall or the yellowish parts.
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Add 13 g salt and 4 g of pepper, mix with thyme and bay leaf, film and reserve one night in the fridge.
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Cut the chest in large cubes, season it with 7 g of salt, 2 g of pepper and 2 g of sugar. Add the port, film and set aside one night in the fridge.
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Peel and chop the shallots the day before. Effect, rinse and chop the parsley.
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In a large skillet, heat the goose or duck fat. Add the shallots and sweat them over low heat without coloring. Add the livers, making sure to keep them rosés. At the end of cooking, add the parsley and deglaze to the Madeira. Reserve in the fridge.
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Dip the crumb of bread in milk. Finely chop the chest and the livers. Add the eggs, the crumb, the cream and mix by hand for 3 minutes.
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Place the stuffing in a terrine pan, sprinkle with cute pepper. Border rinsed and wrung plaster.
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Bake at 170 ° C for 15 minutes, then cover and lower the temperature at 160 ° C. Cook for 20-25 minutes until you get 70 ° C to heart. Reserve one night in the fridge.
