Charcuterie
Charcuterie
Terrines, foie gras, pâtés, curing, rillettes and confits — cured and potted projects.
Terrines & Pâtés
Terrine
- 400 g pork shoulder, 330 g pork liver, 250 g back fat
- 150 ml cream, 40 ml armagnac
- 12 g salt, 5 g pepper, 1 g piment d'Espelette
Method
- Macerate the liver with salt, pepper, armagnac and espelette. Mince all meats and fat, mix in the cream.
- Pack the terrine, top with bay/thyme and caul fat. Bain-marie 35 min at 210°C covered, then 35 min uncovered. Rest 24–48h.
For one terrine
- 1 rabbit (~1.8 kg) + its liver
- 500 g pork shoulder, 500 g belly, 250 g back fat
- 75 g hazelnuts, 3 eggs, 150 ml cream
- 40 ml armagnac, thyme, piment d'Espelette
Method
- Debone the rabbit. Season all the meats (12 g salt / 5 g pepper per kg) with thyme, espelette and armagnac; macerate.
- Mince with the pork and fat, mix in eggs, cream and toasted hazelnuts. Bain-marie at 180°C to a 68–72°C core. Rest 24–48h.
One large terrine (~2 kg)
- 1 kg lean wild boar, 500 g pork shoulder, 500 g back fat
- 400 ml red wine, 100 g green peppercorns
- 4 shallots, 4 garlic cloves, 2 onions, 2 bay leaves
- 12–18 g salt & 3–5 g pepper per kg of meat
Method
- Cut the boar and pork in pieces; season (12–18 g salt / 3–5 g pepper per kg), marinate overnight in red wine with bay.
- Sweat the onions, shallots and garlic. Mince the meats and fat coarse, fold in diced boar, aromatics and green peppercorns, mix well to bind.
- Bain-marie at ~150°C to a 68–72°C core (~1h15–1h30). Rest 24–48h.
One terrine (~1.2 kg)
- 500 g pigeon with giblets, 100 g liver
- 330 g pork shoulder, 250 g back fat
- 200 g mushrooms (or 10 g dried ceps)
- 150 ml cream, 40 ml armagnac
- 14 g salt, 4 g pepper, 2 g piment d'Espelette
Method
- Bone the pigeons (keep the giblets). Season the pigeon, liver, pork and fat (14 g salt, 4 g pepper, 2 g espelette), marinate overnight in armagnac.
- Pan-fry the mushrooms. Grind the meats and fat coarse, fold in the mushrooms, mix well and work in the cream.
- Bain-marie at ~150°C to a 68 to 72°C core (~1h to 1h15). Rest 24 to 48h.
Foie Gras
Terrine
- 1 kg raw duck foie gras (deveined)
- 12 g salt, 3 g sugar, 1 g white pepper
- 50 g cognac or armagnac
- fresh black truffle (+ optional truffle paste)
Method
- Season the deveined foie gras with salt, sugar, pepper and alcohol. Bag flat and cook sous-vide at 56 °C for 45 min.
- Layer foie gras and shaved fresh truffle in a parchment-lined terrine. Press under a weight and chill at least 24 h before slicing.
Rillettes & Confits
For ~4–5 jars
- 1.5 kg pork belly (or belly + shoulder)
- 500 g lard, 300 ml water
- onion, shallots, cloves, bouquet garni
- 15 g salt & 3–5 g pepper per kg
Method
- Melt lard, add cubed pork, salt, aromatics and water to cover. Bare simmer, covered, 3h30+.
- Drain (reserve the fat). Shred with a fork, removing cartilage; work in fat to ~50/50. Pot, top with fat, set 12–24h.
For 4 legs
- 4 duck legs
- 40 g coarse salt (~2%), pepper
- 4 garlic cloves, thyme, bay
- 700 g – 1 kg duck fat
Method
- Cure the legs in salt, pepper, garlic, thyme and bay at least 24h. Rinse well and pat dry.
- Submerge in melted duck fat and cook barely bubbling 2h30–3h. Store in the fat; crisp under the grill to serve.
Saucisses
~10 portions per batch
- Harissa: 600 g veal breast, 500 g lamb, red pepper, harissa, spices
- Pistachio: 500 g pork échine, 375 g belly, 250 g fat, 70 g pistachios, cognac + port
Method
- Cut meat into strips, salt and season; rest overnight. Soak casings (in port + cognac for the pistachio version).
- Mince, fold in pistachios / spices, stuff into casings, chill. Grill to serve.
