City Palate

The Harvest Issue - September October 2017

Wild Mushroom and Chestnut Terrine


Sept/Oct 2009

The luscious flavour of bacon, wild mushrooms, chestnuts and duck evoke all the spendours of fall. This is an impressive dish that is easier to prepare than you might think – even for novice cooks. Serve it cold with a good grainy mustard and cornichons. 2 c. dried mixed wild mushrooms or
4 c. fresh wild mushrooms

2 T. unsalted butter

2 garlic cloves, chopped

salt and pepper to taste

2 lbs. ground pork

1 lb. shredded duck confit
(available at L’Epicerie, Bite Groceteria,
Flavours of the World and The Cookbook Co.)

1/2 t. salt

2 egg whites

1 c. heavy cream

2 T. fresh thyme, chopped

1 c. chestnut purée
(available at Italian markets)

18 strips of bacon

wild mushrooms until tender, about 5 minutes. Season with salt and pepper and remove from the heat. Set aside.

Mix together the ground pork and shredded duck confit with 1/2 t. salt and gently incorporate the egg whites. Gradually add the cream to the mixture, mixing gently. Add the mushroom mixture, fresh thyme and chestnut purée.

Line a terrine mould with the strips of bacon, leaving the bacon hanging over the sides. Fill the terrine with the meat and mushroom mixture, then fold the bacon back over the top of the terrine to cover it.

Put the terrine mould in a baking pan and fill the pan with hot water halfway up the sides of the mould to create a water bath. Bake in the oven for 75 to 90 minutes or until the terrine is firm to the touch. Remove the mould from the water bath and allow it to come to room temp, then refrigerate for an hour or two until the terrine is cold. Invert the terrine onto a platter. Slice and serve with cornichons and mustard, and a green salad. Leftover terrine will keep covered and refrigerated for up to one week. Serves 8.