Boudin Blanc Terrine With Red Onion Confit

Recipe Ingredients

		For The Terrine
1 1/2 cups	355ml	Whipping cream
2 cups	125g / 4.4oz	Onions - chopped (medium)
5 teaspoons	25ml	Salt
3		Bay leaves
3		Whole cloves
1		Garlic clove - crushed (large)
1 teaspoon	5ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Ground nutmeg
1		Dried thyme - crumbled
8		Shallots - minced (large)
1 tablespoon	15ml	Butter
1 lb	454g / 16oz	Trimmed boneless center pork loin - sinew removed,
		Cut into 1" chunks, well chilled
3		Eggs
6 tablespoons	90ml	All-purpose flour
1/4 cup	59ml	Tawny Port
3 tablespoons	45ml	Dried currants - minced
		Lettuce leaves
		Cracked peppercorns
		Minced fresh parsley
		Bay leaves
		French bread baguette slices
		For The Confit
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Red onions - halved, sliced (large)
3 tablespoons	45ml	Dried currants
3 tablespoons	45ml	Red wine vinegar
1 tablespoon	15ml	Canned chicken broth
2 teaspoons	10ml	Chopped fresh thyme
		= (or 3/4 tspn dried thyme, crumbled)
1/2 teaspoon	2.5ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

To make the Terrine: Combine first 9 ingredients in heavy medium saucepan. Add 3 shallots. Bring to simmer. Remove from heat, cover and let stand 30 minutes. Chill overnight.

Preheat oven to 325 degrees. Line 7-cup pate or bread pan with plastic wrap.

Melt butter in heavy small skillet over low heat. Add remaining 5 shallots. Cover and cook until very soft, stirring occasionally, about 15 minutes. Transfer to processor. Add pork, eggs, flour and Port and puree.

Strain cream mixture, pressing on solids to extract as much liquid as possible. With processor running, add cream through feed tube and process just until combined with pork. Transfer to large bowl. Mix in currants.

Spoon mixture into prepared pan. Cover with foil. Place pan in large pan. Add boiling water to larger pan to within 1/2-inch of top of terrine. Bake until terrine begins to shrink from sides of pan and knife inserted into center comes out clean, about 1 1/2 hours. Uncover and cool on rack. Chill until cold. (Can be made 3 days ahead. Cover and chill.)

Line platter with lettuce. Arrange terrine atop. Sprinkle with pepper and parsley. Garnish with bay leaves. Spoon confit around sides. Serve with bread.

To make the Confit: Heat oil in heavy large skillet over medium-high heat. Add onions and saute until crisp-tender, about 8 minutes. Add all remaining ingredients and stir until reduced to thick glaze, about 4 minutes. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill.) Serve warm or at room temperature.

This recipe yields 8 servings.

Source:
Bon Appetit, December 1991

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.