Guinea fowl terrine

by Mark Dodson
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servings16
2 hours 30 minutes

Ingredients

Guinea fowl terrine

  • 1.2kg guinea fowl
  • 350g of boneless chicken thighs, cut into a medium dice
  • 350g of pork back fat, cut into a medium dice
  • 100ml of port
  • 50ml of brandy
  • 300ml of double cream
  • 12 slices of prosciutto
  • 20g of salted butter
  • 300g of mixed seasonal wild mushrooms, blitzed in a food processor until coarsely chopped
  • 1 tsp thyme, finely chopped
  • 1 tsp garlic, minced
  • 100g of pistachio nuts, roasted and roughly chopped
  • salt
  • olive oil

Method

1
Remove the legs and breasts from a large guinea fowl. Reserve the breasts to go through the middle of the terrine and dice the leg and thigh meat – you'll need 350g of this diced meat for the terrine
  • 1.2kg guinea fowl
2
Combine the diced chicken, diced guinea fowl leg and thigh meat, pork back fat, port and brandy in a suitable container. Mix well and place in fridge to marinate for 24 hours
  • 350g of pork back fat
  • 100ml of port
  • 50ml of brandy
  • 350g of boneless chicken thighs, cut into a medium dice
3
Mince the meat that has been marinating overnight using a medium mincer blade. Beat in the double cream and season well with salt
  • 300ml of double cream
4
To cook the mushrooms, place the butter in a large frying pan on a medium heat. Once the butter starts to foam, add the mushrooms and season with salt. Sauté the mushrooms until all the moisture is released and cooked off. Turn the heat down low and add the thyme and garlic, stirring for another 2 minutes. Remove from the pan and onto some absorbent towel to cool
  • 20g of salted butter
  • 1 tsp thyme
  • 1 tsp garlic
  • 300g of mixed seasonal wild mushrooms, blitzed in a food processor until coarsely chopped
5
When the mushrooms have cooled, add to the mince along with the pistachios and mix until thoroughly combined
  • 100g of pistachio nuts
6
Preheat the oven to 150°C/gas mark 2
7
Line the terrine mould with cling film and then with sliced prosciutto, ensuring that there is enough prosciutto hanging over the edges of the terrine mould to enclose the filling. Add half of the mince to the base of the terrine mould, pressing down with your hands until evenly distributed. Place the guinea fowl breasts along the middle of the mixture lengthways, and top with the remaining mince. Fold over the remaining prosciutto, press down firmly and cover with cling film
  • 12 slices of prosciutto
8
Cook in a bain-marie in the oven for 1 1/2 hours until cooked through – you can improvise a bain marie at home by placing the mould in a deep baking tray and pouring in water until it comes two thirds of the way up the sides of the mould
9
Use a meat thermometer to check if the centre has reached a minimum of 72°C, at which point it is ready. Leave to cool, then refrigerate with a suitable weight on top of the terrine to help press, for at least 24 hours
10
To serve, turn the terrine out onto a chopping board and use a very sharp knife to slice into 14–16 even portions. Place on the plate and rub with a little olive oil and salt. Serve with your favourite toasted bread, pickles and chutney or preserve
  • olive oil
  • salt