30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Old Man Fitzwilliam's Partridge And Fig Terrine
A refined and luxurious terrine showcasing the finest ingredients and techniques, a true celebration of flavor.
Total Time
360
Yield
6
Calories
450 cal
Difficulty
Expert
Cuisine
Holiday
(0 reviews)
What You'll Need
Equipment:
Terrine mold, Food processor, Mixing bowl, Plastic wrap, Knife, Cutting board, Small pan •
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Instructions
Brine the Partridge in a solution of salt and sugar for 2 hours. Pat dry and marinate in Vintage Tawny Port and Armagnac overnight.
Render the Guanciale until crispy. Reserve the fat.
Sauté the Shallot and Garlic in the Guanciale fat until translucent.
In a food processor, combine the Partridge, Iberico pork, Figs, sautéed Shallot and Garlic, Thyme, Allspice, Nutmeg, Egg yolk, and Crème fraîche. Season with Fleur de sel and White pepper. Process until a smooth paste forms.
Gently fold in the diced Foie Gras.
Line a terrine mold with plastic wrap, ensuring a tight fit.
Spread the mixture evenly into the terrine mold.
Cover with plastic wrap and chill for at least 24 hours.
To serve, invert the terrine onto a platter, remove the plastic wrap, and slice thinly. Garnish with fresh thyme sprigs.
