Boudin Blanc Terrine With Red Onion Confit Recipe Recipe

Name: Boudin Blanc Terrine With Red Onion Confit Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
To make the terrine:Combine first 9 ingredients in heavy medium saucepan.
2
Add in 3 shallots.
3
Bring to simmer.
4
Remove from heat, cover and let stand 30 min.
5
Chill
6
overnight.
7
Preheat oven to 325F.
8
Line 7-c. pate or possibly bread pan with plastic wrap.
9
Heat butter in heavy small skillet over low heat.
10
Add in remaining 5 shallots.
11
Cover and cook till very soft, stirring occasionally, about 15
12
min.
13
Transfer to processor.
14
Add in pork, Large eggs, flour and Port and puree.
15
Strain cream mix, pressing on solids to extract as much liquid
16
as possible.
17
With processor running, add in cream through feed tube and process just till combined with pork.
18
Transfer to large bowl.
19
Fold in currants.
20
Spoon mix into prepared pan.
21
Cover with foil.
22
Place pan in large pan.
23
Add in boiling water to larger pan to within 1/2 inch of top of terrine.
24
Bake till terrine begins to shrink from sides of pan and knife inserted into center comes out clean, about 1 1/2 hrs.
25
Uncover and cold
26
on rack.
27
Refrigeratetill cool.
28
(Can be made 3 days ahead.
29
Cover and chill.)
30
Line platter with lettuce.
31
Arrange terrine atop.
32
Sprinkle with pepper and parsley.
33
Garnish with bay leaves.
34
Spoon confit around sides.
35
Serve with bread.
36
To make the confit:Heat oil in heavy large skillet over medium-high heat.
37
Add in onions and saute/fry till crisp-tender, about 8 min.
38
Add in all other ingredients and stir till reduced to thick glaze, about 4 min.
39
Season with salt and pepper.
40
(Can be prepared 2 days ahead.
41
Cover and chill.)
42
Serve hot or possibly at room temperature.

1016

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 1/2 c. whipping cream, 2 med onions minced, 5 tsp salt, 3 x bay leaves, and more.

Yes, Boudin Blanc Terrine With Red Onion Confit Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boudin Blanc Terrine With Red Onion Confit Recipe

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