📝 About This Recipe
This exquisite terrine celebrates the rich, gamey elegance of farm-raised squab, layered with buttery foie gras and earthy aromatics. A hallmark of classical French charcuterie, it balances the succulent dark meat of the pigeon with the crunch of emerald pistachios and the warmth of fine Cognac. Perfect for an elevated appetizer, this dish is a labor of love that rewards the patient chef with deep, complex flavors and a stunning mosaic presentation.
🥗 Ingredients
The Meat and Marinade
- 6 pieces Squab (Pigeon) breasts (skinned and cleaned)
- 500 grams Ground pork shoulder (high fat content (approx 30%))
- 200 grams Pork back fat (fatback) (finely ground)
- 4 tablespoons Cognac or Armagnac (high quality)
- 2 tablespoons Dry Sherry
- 1 tablespoon Fresh thyme (leaves only, chopped)
The Seasoning and Inclusions
- 150 grams Foie gras de canard (raw, cut into 1cm batons)
- 50 grams Shelled pistachios (peeled if possible)
- 1/4 cup Dried chanterelles (rehydrated and chopped)
- 2 grams Pink curing salt (Prague Powder #1) (essential for color and safety)
- 15 grams Kosher salt
- 1 teaspoon Four-spice powder (Quatre Épices) (pepper, cloves, nutmeg, ginger)
Assembly
- 200 grams Thinly sliced pancetta or barde (to line the terrine mold)
- 3 pieces Bay leaves (for garnish)
👨🍳 Instructions
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1
Slice the squab breasts into long, even strips. In a non-reactive bowl, toss the squab strips with 2 tablespoons of Cognac, the thyme, and a pinch of salt. Cover and refrigerate for 24 hours to develop flavor.
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2
In a separate large chilled bowl, combine the ground pork shoulder, ground fatback, remaining Cognac, Sherry, pink curing salt, kosher salt, and Quatre Épices. Mix thoroughly with your hands or a paddle attachment until the 'farce' becomes tacky and emulsified.
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3
Fold the chopped chanterelles and whole pistachios into the pork mixture until evenly distributed.
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4
Preheat your oven to 300°F (150°C). Prepare a water bath (bain-marie) by finding a deep roasting pan that can comfortably hold your terrine mold.
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5
Line a 1.5-liter terrine mold with the thinly sliced pancetta, allowing the ends to overhang the sides. This will create a beautiful seal for the meat.
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6
Spread one-third of the pork farce into the bottom of the mold, pressing down firmly to remove air pockets.
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7
Arrange half of the marinated squab strips and half of the foie gras batons in a neat layer over the pork.
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8
Add another third of the pork farce, followed by the remaining squab and foie gras. Finish with the final layer of pork farce, smoothing the top with a spatula.
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9
Fold the overhanging pancetta over the top and place three bay leaves on top for aromatics. Cover the mold tightly with its lid or a double layer of aluminum foil.
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10
Place the mold in the roasting pan and fill the pan with boiling water until it reaches halfway up the sides of the terrine. Bake for approximately 75-90 minutes, or until the internal temperature reaches 155°F (68°C).
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11
Remove from the oven and the water bath. Let it cool at room temperature for 30 minutes. Place a weighted board or heavy cans on top of the terrine lid to compress the meat as it cools.
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12
Refrigerate the weighted terrine for at least 48 hours before serving. This 'resting' period is crucial for the flavors to mature and the fats to set.
💡 Chef's Tips
Always keep your meat and equipment ice-cold when mixing the farce to prevent the fat from breaking. If you cannot find Quatre Épices, make your own by blending black pepper, nutmeg, cloves, and ginger. To check seasoning before baking, fry a small nugget of the pork farce in a pan, taste it, and adjust salt if necessary. Use a very sharp, thin knife dipped in hot water to get clean, professional-looking slices. Don't skip the pink curing salt; it prevents botulism in the low-oxygen environment of a terrine and keeps the meat a beautiful rosy pink.
🍽️ Serving Suggestions
Serve thick slices with a side of tart cornichons and pickled pearl onions. Pair with a toasted sourdough baguette or traditional brioche. A dollop of fig jam or red onion marmalade provides a perfect sweet contrast to the gamey squab. Enjoy with a glass of aged Pinot Noir or a slightly chilled tawny port. A simple salad of frisée with a sharp mustard vinaigrette cuts through the richness beautifully.