Recipe: Rabbit Liver and Foie Gras Terrine

The day before:

1- Pass through a grinder the rabbit livers, parsley, and bacon into a large salad bowl.

2- On a plate, have your bread slices absorb the milk, then on a cutting board chop it roughly and incorporate into the forcemeat with the chopped shallots, eggs, and cornstarch. Salt and pepper with the mill.

3- Remove the large vein from the foie gras, salt generously, pepper, then place it on your forcemeat. Cover with protective film and keep in the refrigerator overnight.
The next day:

4- Turn on your oven to 170°(th 5+)

5- At the bottom of your earthenware or porcelain terrine, lay out your 4 thin strips of smoked breast, install half of your forcemeat, then the foie gras along the entire length, then the rest of forcemeat. Finish with the bay leaf in the center, cover and place the terrine in a dish in a water bath cooking in the middle of the oven for 1h45

6- Remove your terrine from the oven, remove the cover, then place a small board and a 1kg weight on top, let cool