-
1
I'm making this up. Should adjust it for water bath instead of pressure cooker.
-
2
caramelise onion with 1T butter.
-
3
break down rabbit.
-
4
pressure cook pork trotter, rabbit ribs and duck with ginger, rosemary.
-
5
after cooking remove meat and skin from trotter. Keep skin aside.
-
6
remove skin from duck, put aside. remove meat and keep in chunks.
-
7
pressure cook rabbit pieces in leftover liquid.
-
8
after cooked, remove meat and keep in chunks.
-
9
chicken livers, cooked pork, 1t salt, port, tarragon, garlic into food processor.
-
10
line terrine dish with aluminium foil, 2-3mm thick all the way around.
-
11
grease up the foil.
-
12
de-vein kale leaves.
-
13
lightly blanch kale leaves to make them floppy.
-
14
place kale leaves in terrine as the wrapper.
-
15
fill terrine alternating with liver mush, chunks o meat, globs of onion and slices of truffle.
-
16
compress terrine, discard leaky stuff.
-
17
refrigerate 4-6 hours.
-
18
carefully remove loaf from terrine dish.
-
19
clean terrine dish.
-
20
line with plastic wrap 2x.
-
21
press sage leaves onto bottom in good pattern.
-
22
make up the agar-agar with water and fill terrine 1/4 full careful not to move leaves.
-
23
place loaf back into dish so it is fully submerged via displacement.
-
24
allow to set.
-
25
pop out.
-
26
something like that.
