📝 About This Recipe
This exquisite French-style terrine celebrates the rich, gamey depth of goose, lightened with a touch of pork and velvety chicken livers. Studded with vibrant emerald pistachios and infused with the warmth of Cognac and quatre-épices, it offers a sophisticated balance of textures and earthy flavors. Perfect as a centerpiece for a festive charcuterie board, this dish embodies the timeless elegance of traditional country-style pâté.
🥗 Ingredients
The Meat Base
- 500 grams Goose breast meat (skin removed, cut into 1cm cubes)
- 300 grams Ground pork shoulder (high fat content (approx 30%))
- 150 grams Pork back fat (fatback) (finely minced or ground)
- 200 grams Chicken livers (cleaned and finely chopped)
- 200 grams Smoked streaky bacon (thin slices for lining the mold)
Aromatics and Seasoning
- 75 grams Shelled pistachios (unsalted, skin rubbed off if possible)
- 2 pieces Shallots (very finely minced)
- 2 pieces Garlic cloves (mashed to a paste)
- 3 tablespoons Cognac or Brandy (high quality)
- 1 tablespoon Fresh thyme (leaves only, chopped)
- 1 teaspoon Quatre-épices (French four-spice mix (pepper, cloves, nutmeg, ginger))
- 1.5 teaspoons Fine sea salt (essential for preservation and flavor)
- 1 teaspoon Black pepper (freshly cracked)
Binding Agents
- 1 piece Large egg (lightly beaten)
- 2 tablespoons Heavy cream (chilled)
👨🍳 Instructions
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1
In a large glass bowl, combine the cubed goose meat, ground pork, minced fatback, and chopped chicken livers. Mix gently with your hands.
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2
Add the minced shallots, garlic, Cognac, thyme, quatre-épices, salt, and pepper to the meat mixture. Stir thoroughly, cover with plastic wrap, and refrigerate for at least 12 hours (or overnight) to allow the flavors to marry.
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3
When ready to cook, preheat your oven to 150°C (300°F). Prepare a 1.5-liter terrine dish or loaf pan.
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4
Line the bottom and sides of the terrine dish with the bacon slices, leaving some overhang on the sides to fold over the top later.
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5
Remove the meat mixture from the fridge. Add the beaten egg, heavy cream, and whole pistachios. Mix well until the liquid is fully incorporated and the pistachios are evenly distributed.
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6
Spoon the mixture into the prepared terrine dish, pressing down firmly to remove any air pockets. Smooth the top with a spatula.
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7
Fold the overhanging bacon slices over the top of the meat. Place a couple of bay leaves or a sprig of thyme on top for aromatics if desired.
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8
Cover the terrine tightly with its lid or a double layer of aluminum foil.
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9
Place the terrine in a high-sided roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the terrine dish to create a bain-marie (water bath).
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10
Bake in the center of the oven for 75-90 minutes, or until the internal temperature reaches 70°C (160°F) when tested with a meat thermometer.
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11
Remove the terrine from the water bath. Carefully pour off any excess fat from the corners if there is a significant amount, but keep some as it protects the meat.
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12
While still warm, place a piece of cardboard cut to the size of the mold (wrapped in foil) on top of the meat and weigh it down with heavy cans or a brick. This compresses the terrine for a better texture.
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13
Once cooled to room temperature, refrigerate the weighted terrine for at least 24 hours before serving. This 'maturing' time is crucial for the flavor.
💡 Chef's Tips
Always chill your meat and equipment before grinding or mixing; cold fat incorporates better and prevents a 'mealy' texture. To check the seasoning, fry a small nugget of the raw mixture in a pan, taste it, and adjust the salt/spices before filling the mold. Don't skip the pressing step! Weighting the terrine ensures a dense, professional slice that won't crumble when cut. If you can't find quatre-épices, make your own by mixing ground black pepper, nutmeg, cloves, and ginger. Ensure the water bath doesn't boil vigorously; a gentle simmer keeps the terrine's texture silky rather than rubbery.
🍽️ Serving Suggestions
Serve thick slices with a side of tart cornichons and pickled silver skin onions to cut through the richness. Pair with a toasted sourdough or a rustic baguette and a dollop of fig jam or onion marmalade. A glass of chilled Sauternes or a light-bodied Pinot Noir complements the gamey notes of the goose beautifully. Accompany with a simple salad of frisée lettuce dressed in a sharp walnut oil vinaigrette. For an elegant presentation, serve on a slate board with dried apricots and additional toasted pistachios.