PT2H20M
A classic terrine is a beautiful thing, and this recipe from the Galvin brothers is one of the best we've come across. Quail and foie gras is layered with carrots, pistachios, trompette mushrooms and parsley, before begin sliced and served with a quince purée.
Mosaic of quail and foie gras with trompettes, pistachio, quince and carrot