Chicken terrine, pine nuts and morels

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Chicken terrine, pine nuts and morels

Chicken terrine, pine nuts and morels

Number of people

4 chicken breasts

2 Duck Breasts (the meat can be used for a light duck breast recipe)




1 onion

1 clove of garlic

1 handful of pine nuts (dry grilled in a frying pan)

1 sachet of morel (20 g) rehydrated in warm water and properly cleaned

1 egg

Jelly in a bag

Preparation: 30 min
Cooking time: 45 min
Step 1
Chop the chicken fillets and duck breast fat.
Step 2
Chop the herbs, garlic, onion and mix with the meat.
Step 3
Then add the clean morels and grilled pine nuts.
Step 4
Season with salt and pepper, then add the whole egg.
Step 5
Mix well and pour into an ovenproof bowl.
Step 6
Bake at 200°C (th 6-7) for about 40 min; the terrine is cooked when the tip of a knife planted in the heart of the terrine comes out hot.
Step 7
Remove from the oven, prepare 1/2 l of jelly in a bag according to the instructions for use and pour over the still warm terrine.
Step 8
Let cool, then put in the refrigerator at least one night.
Author's note
Serve with a well-vinegarized salad.

I add my grain of salt

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