½lbchicken or duck livertrimmed of sinew, fat and veins
1tablespoonkosher saltor to taste
½teaspoonquatre epiceequal parts freshly ground: ginger, cloves, nutmeg, and black pepper
Splash of cognac or brandy
1.5cupschanterelle duxelles
1tablespoonfresh chopped thyme
2large egg yolks
2cupsroughly 5 oz white inside of bread, or breadcrumbs
1cupwhole milkfor soaking the bread
Instructions
Chill the meats.
Cover the bread with milk, then allow to sit for 15 minutes. Squeeze the milk from the bread and reserve the soaked bread pulp, it should be soft and smooth, without any hard lumps. Discard the milk.
Grind the pork, chicken liver and foie gras through the medium die of a meat grinder, then combine with the remaining ingredients except the brandy, bread and duxelles, and mix well. Next, grind the mixture through the fine die of a meat grinder. When all the meat has gone through, put the bread pulp into the grinder to clean the meat out of it. Add the ground bread to the terrine mixture, then combine thoroughly with the duxelles and brandy. Cook a small amount of the mixture to test for salt and spices (you don't want the spices too strong), then adjust as needed, then refrigerate overnight.
The next day, preheat an oven to 250. Pack the meat into a terrine mold with a piece of parchment cut to fit the bottom, then slam it down on a firm surface make sure it’s packed in tight and remove air pockets-do that a few times. Allow the meat mixture to come up to room temperature, then cook the terrine in a water bath, covered, until it hits 150 degrees in the center, and not a moment longer. Afterwords remove the terrine from the water bath and cool on the counter, but don't chill it, as it needs to be pressed while it comes to room temp.
Put plastic over the terrine, then put a weight on it (I use a brick wrapped in foil) and allow to sit overnight in the fridge to compress, which gives it an even texture and ensures perfect slices. You can taste a little of the terrine after it presses, but it will ripen and reveal better flavor after a few days in the fridge.