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Goose and Turkey Terrine
From Country Living Magazine
- December 1995 Issue |
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Ingredients (for 20 Slices) |
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1 tablespoon butter |
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1 small onion, finely chopped |
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2 cloves garlic, chopped |
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2 pounds ground turkey |
¼ cup chopped fresh
parsley leaves |
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¼ cup brandy or dry sherry |
1 tablespoon finely grated
orange rind |
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1 ½ teaspoons salt |
1 ½ teaspoons dried thyme
leaves |
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½ teaspoon ground pepper |
3 cups ½-inch cubes roast
goose |
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½ head romaine lettuce |
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2 bay leaves |
2 large oranges, peeled
halved, sliced crosswise |
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Fresh cranberries (optional) |
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Traditionally served cold, this meat loaf is composed of morsels of
poultry seasoned with fresh orange zest and brandy. Named for the
earthenware mold in which they are baked, terrines are generally cooked
in a water bath, then weighted down overnight to compress the meat so
that it will slice easily.
In small skillet, melt butter over medium heat. Add goose liver, if
desired, and sauté until well browned but still soft and pink in the
center. Transfer liver to cutting board; set aside. Add onion and garlic
to skillet and sauté until translucent-about 3 minutes. Remove skillet
from heat and cool onion mixture.
In large bowl, combine ground turkey, parsley, brandy, orange
rind, salt, thyme, and pepper. Stir in goose cubes, lightly mixed;
set aside.
In 4-quart saucepan, heat 2 inches water to boiling. Add 8 outer romaine
leaves and remove immediately. Drain blanched leaves well and pat dry.
If stem ends of leaves are hard, crush them to flatten and make them
pliable. Wrap and refrigerate remaining romaine leaves.
Heat oven to 350 degrees F. Lightly oil 12- by 4 ½-inch pate pan. Line
oiled pan with blanched romaine leaves, placing top of leaves in bottom
of pan and letting stem ends extend beyond pan's top edges. Fill lined
pan with half turkey-goose mixture. Top with remaining turkey-goose
mixture and turn leaves over meat mixture. Top with
leaves to cover completely. Place 2 bay leaves on top.
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Cover pate pan with oiled piece of aluminum foil. Set
pan into 13-by 9-inch baking pan and place on center oven rack. Pour hot
water into baking pan to come halfway up side of pan.
Bake terrine in hot-water bath 1 ½ hours. (170
degrees F) Cool terrine in pan on wire rack 30
minutes. Uncover, discard bay leaves, and pour off juices. Cover terrine again with foil. Top with a piece of
cardboard cut to fit inside the top of the pan; weight it down.
(unopened cans) Refrigerate overnight.
Just before serving, remove weights and uncover terrine. Loosen terrine
from pan. Line serving platter with remaining fresh romaine leaves.
Unmold terrine onto romaine. Scrape off any residue that may have
accumulated on surface. Garnish with orange slices
and cranberries. Slice terrine and
serve. |
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