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Receta Boudin Blanc Terrine With Red Onion Confit
by Global Cookbook

Boudin Blanc Terrine With Red Onion Confit
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Ingredientes

  • 1 1/2 c. whipping cream
  • 2 med onions minced
  • 5 tsp salt
  • 3 x bay leaves
  • 3 whl cloves
  • 1 lrg garlic clove crushed
  • 1 tsp pepper
  • 1/8 tsp grnd nutmeg
  • 1 pch dry thyme crumbled
  • 8 lrg shallots chopped
  • 1 Tbsp. butter
  • 1 lb trimmed boneless center pork loin sinew removed cut into 1-inch chunks, well chilled
  • 3 x Large eggs
  • 6 Tbsp. all purpose flour
  • 1/4 c. tawny Port
  • 3 Tbsp. dry currants chopped Lettuce leaves Cracked peppercorns Chopped fresh parsley Bay leaves French bread baguette slices
  • 3 Tbsp. extra virgin olive oil
  • 2 lrg red onions halved, sliced
  • 3 Tbsp. dry currants
  • 3 Tbsp. red wine vinegar
  • 1 Tbsp. canned chicken broth
  • 2 tsp minced fresh thyme or possibly 3/4 tsp. dry crumbled
  • 1/2 tsp sugar

Direcciones

  1. To make the terrine:Combine first 9 ingredients in heavy medium saucepan. Add in 3 shallots.
  2. Bring to simmer. Remove from heat, cover and let stand 30 min. Chill
  3. overnight.
  4. Preheat oven to 325F. Line 7-c. pate or possibly bread pan with plastic wrap.
  5. Heat butter in heavy small skillet over low heat. Add in remaining 5 shallots. Cover and cook till very soft, stirring occasionally, about 15
  6. min. Transfer to processor. Add in pork, Large eggs, flour and Port and puree. Strain cream mix, pressing on solids to extract as much liquid
  7. as possible. With processor running, add in cream through feed tube and process just till combined with pork. Transfer to large bowl. Fold in currants.
  8. Spoon mix into prepared pan. Cover with foil. Place pan in large pan. Add in boiling water to larger pan to within 1/2 inch of top of terrine. Bake till terrine begins to shrink from sides of pan and knife inserted into center comes out clean, about 1 1/2 hrs. Uncover and cold
  9. on rack. Refrigeratetill cool. (Can be made 3 days ahead. Cover and chill.)
  10. Line platter with lettuce. Arrange terrine atop. Sprinkle with pepper and parsley. Garnish with bay leaves. Spoon confit around sides. Serve with bread.
  11. To make the confit:Heat oil in heavy large skillet over medium-high heat. Add in onions and saute/fry till crisp-tender, about 8 min. Add in all other ingredients and stir till reduced to thick glaze, about 4 min. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill.) Serve hot or possibly at room temperature.
  12. Serves 8.