Pork and Persimmon Terrine
serves: 15-20 people
Nico’s mentor is in town from France and had us over for a Guinea Fowl meal. It was delicious! We had to return the favor. So before sending him back to France, Nico and I decided to host him for a rather French meal. The star of the meal was our beautiful Lapin a la Moutarde (Rabbit in Mustard Sauce), the recipe for which we will share shortly! I paired the rabbit with a Leek and Creme Sauce Pasta (homemade pasta of course!). We finished with my favorite dessert to make, the Cannelés Bordelais.
To start our meal as famously as it ended, we served a Terrine. I traditionally serve a Duck and Apricot Terrine, but decided to change it up a bit and served an Pork and Persimmon terrine today.
I created this recipe for my 30th birthday this past fall, and it was a huge hit. For me, that meal was an opportunity to indulge in some of my favorite things! I couldn’t quite afford to serve foie gras to 16 guests, so I decided to create a terrine paired with a delicious shallot jam. The terrine’s single most important ingredient is the chicken livers, which my friend Anwar (who runs International Grocery and Halal Meats Inc. on 33rd and Greenmount – go there it is amazing!) has been saving for me for a few weeks! The livers mixed with pork, chicken, and duck, create an amazingly complex flavor. The mustard and cornichon juice give it a bit of an extra kick!
I pair the terrine with a shallot jam sweetened with a bit of sugar and honey and some golden raisins re-hydrated in cognac. The sweetness is balanced by a bit of vinegar and red wine. I have used the combination of onion, vinegar, and raisin before, and I love it!
- 3/4 cup dried persimmon or apricots
- 1/3 cup brandy or cognac
- 10-12 oz boneless, skinless chicken or duck meat, 3/4 inch chunks
- 6 ounces thick cut bacon, cubed
- 8 ounces chicken/duck liver
- 1 1/2-1 3/4 pound fatty ground pork
- 3-4 shallots, minced
- 2-3 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 2 teaspoons salt
- 1 teaspoon fresh thyme
- 3/4 teaspoon allspice, ground
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- ground pepper to taste (about 1/2 teaspoon)
- 2 large eggs
- 1/3 cup cornishons, minced
- 1/4 cup juice from cornichon jar
- shallot jam:
- 2 tablespoons olive oil
- 10-12 shallots, sliced
- salt and pepper
- 1/4 cup brown sugar
- 2-3 tablespoons honey
- 1/3 cup red or white wine vinegar
- 1/3 cup golden raisins, coarsely chopped
- 1/4 cup brandy or cognac
- 1 cup dry red wine
- Combine persimmon and brandy in a small pot and simmer. Remove from heat, cover and set aside.
- Preheat oven to 350°F.
- Grind up livers in food processor.
Add chicken and bacon. Process until almost a smooth paste, but a bit chunky.
- In a large bowl, combine all of the ingredients.
- Place in a 9 inch loaf pan, it will barely fit! If it doesn’t fitm add a bit to another oven safe dish.
Cover with a piece of parchment, then wrap up in aluminum foil. This will keep your terrine moist and prevent the top from crisping up.
- Place the covered terrine in a large pan and fill it up with water halfway up the loaf pan.
- Bake for 90 minutes.
Check for center to reach 160°F.
- Pour out water and allow to cool.
I wanted a flat surface so I placed a large Dutch oven on top of the foil wrapped terrine and allowed the juices to flow out the sides of the dish a bit.
I collected them and added them to the shallot jam.
- For the shallot jam: Heat some olive oil in a large skillet. Sauté shallots for 10 minutes or so, until softened, translucent, and glossy. Stir regularly.
- Season with salt and pepper.
Add sugar, honey, vinegar, and wine. Cook for about 10 more minutes until syrupy and most of the liquid is absorbed.
- Meanwhile, cook raisins and brandy for about 3 minutes. Add to the shallot mixture.
- Continue simmering until the shallots are a jammy consistency, maybe 5 minutes more. Stir regularly to avoid burning.
- Serve terrine chilled with the chilled shallot jam on the side. Serve with a baguette or olive crisps. The terrine should be made at least one day in advance and will keep upwards of a week in the fridge.