Sausage Making (24 page)

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Authors: Ryan Farr

BOOK: Sausage Making

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Coarsely ground black pepper

U.S. MEASUREMENT: 1
¹/
₂tsp
GRAMS: 4
% OF TOTAL (100%): 0.30

Ground cloves

U.S. MEASUREMENT:
¹/
₂tsp
GRAMS: 1
% OF TOTAL (100%): 0.07

Thinly sliced lardo or pork back fat for lining the terrine mold, about 0.50 lb/227 g

This terrine is perfect for the winter months. The sweetness of the port-plumped cherries offsets the richness of the duck and duck confit; anise, cinnamon, nutmeg, and cloves give it a particularly festive flavor. Prepared duck confitâlegs and thighs that have been slowly poached in duck fatâis available at well-stocked butcher shops as well as online at D'Artagnan (
www.dartagnan.com
).

Â Â
1.
Place the duck thigh meat and cooked confit on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid
(see page 23)
.
Â Â
2.
Put the cherries in a small bowl and add the water and port. In a second small bowl, add the salt, nutmeg, anise, cinnamon, black pepper, and cloves and stir to combine.
Â Â
3.
Nest a large mixing bowl in a bowl filled with ice. Grind the duck thighs through the small die of the grinder into the bowl set in ice
(see page 24)
.
Â Â
4.
Add the cherries and liquid and the dry spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl
(see page 25)
. Fold in the duck confit.
Â Â
5.
Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
Â Â
6.
Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce.
Â Â
7.
Line a 3-lb-/1.4-kg-capacity and 12-by-3-by-3.25-in/30.5-by-7.5-by-8-cm terrine mold with plastic wrap, leaving ample overhang on each side (this will make it easier to lift the finished terrine out of the pan)
(A)
. Line the mold with some of the sliced lardo slightly overlapping the slices
(B)
.
Â Â
8.
Preheat the oven to 300Â°F/150Â°C. Spoon the farce into the prepared mold, packing it in tightly and smoothing the top
(C)
. Gently bang the bottom of the terrine mold on your work surface to eliminate air bubbles in the farce. Place the remaining lardo on the surface of the terrine
(D)
, then wrap the overhanging plastic over the top of the terrine
(E)
.
Â Â
9.
Transfer the terrine to a water bath
(F)
. Cook for 2 hours, until the internal temperature registers 145Â°F/63Â°C. Prepare an ice-water bath. Remove the water bath from the oven, then carefully remove the terrine from the water bath and pour off any fat that has accumulated on the surface
(G)
. Transfer the terrine to the ice water
(H)
. Let cool to room temperature, replenishing the ice as necessary, then remove from the ice-water bath. Weight the surface of the terrine (a brick wrapped in foil or a large can works well for this purpose)
(I)
. Transfer to the refrigerator. Refrigerate for at least 8 hours or overnight.
10.
When you're ready to serve the terrine, use the plastic wrap to gently lift the terrine from the mold. Carefully unwrap and discard the plastic wrap, then slice the terrine into thin slices and serve cool or at room temperature.

TRUFFLED BOUDIN EN CROUTE

YIELD: ONE 3-LB./1.4-KG TERRINE

Boneless, skin-on duck breast

U.S. MEASUREMENT: 2 breasts
GRAMS: 409
% OF TOTAL (100%): 27.95

Fine sea salt

U.S. MEASUREMENT: 1
¹/
₂tsp
GRAMS: 10
% OF TOTAL (100%): 0.75

Pie Pastry
(page 151)

U.S. MEASUREMENT: 0.50 lb
GRAMS: 195
% OF TOTAL (100%): 14.29

Egg wash (1 egg beaten with 1 tbsp water)

U.S. MEASUREMENT: â
GRAMS: â
% OF TOTAL (100%): â

Foie Gras Boudin Blanc
(page 122)
, raw, uncased

U.S. MEASUREMENT: 1.50 lb
GRAMS: 610
% OF TOTAL (100%): 44.76

Finely sliced black truffle

U.S. MEASUREMENT: 1 tbsp
GRAMS: 25
% OF TOTAL (100%): 1.83

Gelatin sheets

U.S. MEASUREMENT: 1 sheet
GRAMS: 3
% OF TOTAL (100%): 0.22

Sauternes

U.S. MEASUREMENT:
²/
₃cup
GRAMS: 139
% OF TOTAL (100%): 10.20

I absolutely love
en croute
preparations, where a meaty filling is enclosed in buttery, golden pastry. This is an especially luxurious version: foie grasâstudded boudin blanc is further enhanced by chopped black truffles, then accented with duck breast, and wrapped in dough. The Sauternes gelÃ©e is a perfect finishing touch. A hinged pÃ¢tÃ© mold makes unmolding the finished terrine easy. This would make a perfect first course for a festive holiday feast.

Â Â
1.
Season the duck breast with the salt. Place a medium cast-iron skillet over medium-high heat and add the duck breast, skin-side down. Cook, turning once, until the internal temperature registers 137Â°F/58Â°C on an instant-read thermometer. Remove from the pan and let cool completely, then slice. Set aside.
Â Â
2.
Preheat the oven to 350Â°F/180Â°C. Roll the pie pastry into a large rectangle about
¹/
₈in/ 3 mm thick. Using a 3-lb-/1.4-kg-capacity and 12-by-3-by-3
¹/
₄-in/30.5-by-7.5-by-8-cm hinged pÃ¢tÃ© mold or similar terrine mold to guide you, cut the pastry to fit the mold with about
¹/
₂in/12 mm of overhang on all sides; cut one piece of dough to form the lid. Use a small round pastry cutter to cut two holes in the lid piece and, if desired, cut two decorative rounds of dough for the vents
(A)
.
Â Â
3.
Lightly butter the inside of the terrine mold, then transfer the dough carefully to the mold
(B)
. Gently press so that the dough adheres to the sides of the terrine mold; if necessary, patch any holes or corners. Trim the overhang so that it's even on all sides. Brush the egg wash along the creases of the dough to seal
(C)
.
Â Â
4.
Fill the dough-lined terrine mold by layering the boudin blanc, truffle, boudin blanc, duck breast, and boudin blanc to finish, smoothing the top
(D)
. Bang the mold on the work surface to eliminate air bubbles. Fold the dough overhang over the top of terrine to begin to form the lid, pressing gently.
Â Â
5.
Brush the pastry on the top of the terrine with some of the egg wash
(E)
. Lay the lid piece of dough on top of the terrine, pressing gently so that it adheres to the egg-washed pastry beneath. Press any overhanging edges down inside the mold and place the decorative dough circles on the vents
(F)
.
Â Â
6.
Cut two pieces of foil into rectangles, about 6 in/15 cm long by 4 in/10 cm wide. Fold each rectangle in half lengthwise, then roll into a tube. Place one tube in each of the holes that you have cut in the surface of the terrine
(G)
; this will allow steam to escape without marring the surface of the terrine.
Â Â
7.
Brush the entire surface of the pastry lid with the remaining egg wash, then transfer the terrine to the oven and bake for 1 hour 15 minutes, or until the terrine reaches an internal temperature of 145Â°F/63Â°C (insert the thermometer in one of the foil chimneys to check) and the top is nicely browned.
Â Â
8.
Remove from the oven and let stand at room temperature for 30 minutes. Carefully pour out the rendered fat and juice
(H)
. Transfer to the refrigerator overnight.
Â Â
9.
The next day, soak the gelatin sheet in cold water for 5 to 10 minutes. Gently heat the Sauternes in a small saucepan over low heat (do not let it boil), then wring out the gelatin sheet and add to the Sauternes, stirring until completely dissolved. Remove from the heat and let the mixture cool slightly. Remove the terrine from the refrigerator and carefully pour the Sauternes through the chimneys, dividing evenly
(I)
. Return the terrine to the refrigerator and refrigerate overnight. When you're ready to eat the terrine, carefully unmold it on a cutting board and cut with a sharp knife into thin slices.