Recipe: Woodcock and Foie Gras Terrine

1- Debone your woodcocks keeping the two heads, set aside the split fillets with seasoning (salt and freshly ground pepper) and keep the thigh meat separately.

2- Then in a mortar or a salad bowl
Pound the carcasses and the inside of the woodcocks then in a saucepan sweat them (5 minutes) in your spoon of duck fat, then add your shallots, thyme, bay leaf, dried porcini mushrooms and your white wine, salt and pepper and let it cook gently for 20 minutes this way, you will prepare the essence, an essential element of your terrine.

3- In a salad bowl, pass your deboned woodcock thighs through a grinder, then incorporate them into your sausage meat, add your 2 beaten eggs, the chopped truffle trimmings (you only use the trimmings, as we will keep the heart for the terrine)
salt, pepper and refrigerate for one hour.

4- Then strain your essence crushing it as much as possible and transfer it to a small bowl and let it cool.

5- Turn on your oven to 170°(6)

6- Place at the bottom of your terrine (earthenware or porcelain) your lard strips, then 1/3 of your forcemeat, add 2 sliced woodcock fillets, half of the foie gras sliced into 1 cm thick slices, and half of the truffle cut into batons then pressing down a little, repeat this operation: forcemeat, foie gras and woodcock escalopes and truffle then finish with the remaining 3rd third of forcemeat, it is at this moment that you will pour your essence and a splash of plum the 2 heads pressed in a quincunx pattern then finally, place on top

2 to 3 lard strips and a bay leaf.

7- Place your lid, mix your small seal then seal it around your terrine, place it in a baking dish in a half water bath, cook in the middle of the oven for 1 hour 30 minutes.
Let it cool in the air