Terrine de Campagne Recipe Card
User Reviews
5
Terrine de Campagne Recipe Card
Description
The Terrine de Campagne Recipe Card uses a classic spice blend called quatre épices combining peppercorns, cloves, cinnamon, and nutmeg. Turkey breast is marinated for an hour with this spice blend, white wine, salt, and cognac for depth and tenderness. Pork shoulder is ground and mixed with chopped parsley, additional quatre épices, ground chicken liver, and eggs to bind the mixture.
The terrine is assembled by lining loaf pans with bacon slices, layering half the pork mixture, then the marinated turkey breast with slivered dried apricots, topped with the remaining pork mixture. The bacon is folded over the meat layers to encase the filling. After slow baking at 300°F until internal temperature reaches 160°F, the terrine is cooled and pressed with weighted foil-lined bricks before refrigeration to develop firm slices with cohesive texture.
Terrine de Campagne combines rich, spiced pork and turkey flavors with sweet apricot accents in a rustic French preparation. It can be served sliced as an appetizer or charcuterie component, showcasing the combination of carefully balanced spices and layered meats.
Ingredients
Quatre espice blend: (ka'trehpiece)
- 3 Tbsp black peppercorns
- 2 tsp cloves whole
- 2 tsp cinnamon ground
- 1 Tbsp nutmeg ground
To marinate the turkey:
- 2 lbs turkey breast sliced in ¼" strips
- 2 tsp quatre épices blend
- ½ cup white wine
- 2 tsp salt
- 2 Tbsp cognac
Other ingredients:
- 4 lbs pork shoulder
- 6 egg
- ½ lb chicken liver
- 2 Tbsp parsley chopped
- 3 ½ Tbsp quatre épices blend
- ½ cup dried apricot dried, sliced into thin slivers
- 1 lb Bacon
Instructions
- * Quatre epices is a blend of sweet and savory spices.
- Preheat oven to 300°F.
- Marinate for one hour in a shallow dish (a glass pie plate works great) the turkey, with the quatre epices powder, wine, salt and cognac.
- For the next step you can either grind your own pork shoulder or buy it already ground. Add the parsley and quatre epices and blend thoroughly. In a food processor place the chicken livers and eggs until liquified. Add this mixture to the pork.
- To assemble:
- Line two loaf pans-5W X 9L X 3H with aluminum foil, making sure there is some overhang. Take slices of bacon and line the loaf pans across the width of the pan. Place meat mixture half way up the pan. Make a single layer with the turkey breast and top with sliced apricots. Layer the remaining meat on top and fold bacon over meat mixture.
- Bake until the center reaches 160°F.
- Remove from oven and place on cooling rack and place foil lined bricks on top. Refrigerate after it reaches room temperature with the brick in place until completely chilled.
- Serve cold, cut into small pieces with fresh baguette.
- This can be frozen and vacuum packed in food saver bags for up to 6 months, just thaw and serve for a quick appetizer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 137mg | 46% |
| Sodium | 455mg | 19% |
| Potassium | 398mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1265IU | 25% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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