A Terrine Treat: Guinea Hen And Foie Gras

A guinea hen and foie gras terrine is a type of dish that combines guinea hen, a type of poultry, with foie gras, a French delicacy made from duck or goose liver. The dish is prepared by layering the ingredients in a terrine mold, which is typically made of porcelain with a tight-fitting lid. The foie gras is packed into the mold and cooked at a low temperature in a water bath, resulting in a rich and buttery taste. The guinea hen is often smoked and prepared with ingredients such as duck legs, brandy, port wine, and juniper berries. The final dish is served chilled, with accompaniments such as bread, brioche, and fruit compote, and paired with sweet wines from the Southwest of France.

What is a guinea hen?

The guinea hen, or guinea fowl, is a small, hardy bird that is a relative of the chicken and partridge. It is native to Africa, specifically the area south of the Sahara, and found its way to France via Portugal in the 16th century. Guinea hens are similar in size to chickens and pheasants but are easily recognisable by their distinct white-dotted pattern of pearly grey plumage, as well as their bald, vulture-like heads. They weigh almost 3 lbs and are known for their loud, harsh calls.

Guinea hens are excellent free-range birds and provide great bug control. They are talented at catching small snakes and rodents, and will consume about 90% of their food when free-ranging. They are also known to be loud and will give a warning call when they spot a stranger or predator.

Guinea hen meat is lean and tender, with less fat than chicken, and has a flavour reminiscent of pheasant. It stands up well to strong herbs and spices and can be cooked in a variety of ways, including frying, roasting, braising, and grilling.

What is foie gras?

Foie gras is a French term that translates to "fat liver". It is a speciality food product made from the liver of a duck or goose. According to French law, foie gras is specifically defined as the liver of a duck or goose that has been fattened by gavage (force-feeding).

Foie gras is considered a delicacy in French cuisine, known for its rich, buttery and delicate flavour. It differs from an ordinary duck or goose liver, and is often sold whole or prepared as a mousse, parfait, or pâté. It may also be served as an accompaniment to another dish, such as steak.

The technique of gavage dates back to around 2500 BC when the ancient Egyptians began confining anatidaen birds and force-feeding them to fatten them as a food source. Today, France is the largest producer and consumer of foie gras, although there are producers and markets worldwide, particularly in other European nations, the United States, and China.

The production of foie gras has sparked controversy due to animal welfare concerns. The force-feeding procedure, intensive housing, and enlargement of the liver to up to ten times its usual volume have raised ethical concerns. As a result, several countries and jurisdictions have laws against force-feeding and the production, import, or sale of foie gras.

In summary, foie gras is a speciality food product in French cuisine, made by force-feeding ducks or geese to enlarge their livers. While it is considered a delicacy, the production methods have sparked ethical debates and led to legal restrictions in some parts of the world.

What is a terrine?

A terrine is a French dish that is cooked and served in a specific type of container, also called a terrine. The name comes from the French word for a "large earthenware pot".

Traditionally, a terrine is a loaf of forcemeat or aspic, similar to a pâté, cooked in a covered pottery mould (or terrine) in a bain-marie. However, modern terrines do not necessarily contain meat or animal fat, and can be cooked in a variety of non-pottery terrine moulds, such as stainless steel, aluminium, or ovenproof plastic.

Terrines are usually served cold or at room temperature, and most contain a large amount of fat and pork. They are often made with game meat, such as pheasant and hare, and can also include fish and vegetables.

The beauty of creating terrines lies in their versatility. They can range from simple, rustic dishes to elaborate haute cuisine. The limitation is only in the imagination of the cook.

To serve, a terrine is often sliced into thick pieces and served with gherkins, cornichons, chutney, relish, crusty bread, and butter. Alternatively, it can be served in its cooking pot, with a knife for diners to cut chunks and spread onto bread.

How to cook a guinea hen and foie gras terrine

A guinea hen and foie gras terrine is a type of pate made from a mixture of meats, including guinea hen, pork back fat, chicken, and prosciutto, with a small amount of foie gras in the centre. The terrine is cooked in a bain-marie, or water bath, in the oven and served cold. Here is a step-by-step guide on how to cook a guinea hen and foie gras terrine:

Ingredients

• 1 large guinea fowl
• 350g of boneless chicken thighs, cut into a medium dice
• 350g of pork back fat, cut into a medium dice
• 300ml of double cream
• 12 slices of prosciutto
• 20g of salted butter
• 300g of mixed seasonal wild mushrooms, blitzed in a food processor until coarsely chopped
• 1 tsp thyme, finely chopped
• 1 tsp garlic, minced
• 100g of pistachio nuts, roasted and roughly chopped
• 250g of raw foie gras
• 1 tbsp fine brandy
• 1 tbsp port wine
• Salt
• Sugar
• Juniper berries

Method:

The day before:

• Remove the legs and breasts from the guinea fowl. Reserve the breasts to go in the middle of the terrine and dice the leg and thigh meat – you will need 350g of this diced meat for the terrine.
• Combine the diced chicken, diced guinea fowl leg and thigh meat, pork back fat, port and brandy in a suitable container. Mix well and place in the fridge to marinate for 24 hours.
• Season the foie gras with salt, sugar, brandy and port and keep refrigerated for around 12 hours – this is a method of lightly curing the foie gras.

On the day:

• Preheat the oven to 150°C/gas mark 2.
• Line a terrine mould with cling film and then with sliced prosciutto, ensuring that there is enough prosciutto hanging over the edges of the mould to enclose the filling.
• Mince the meat that has been marinating overnight using a medium mincer blade. Beat in the double cream and season well with salt.
• To cook the mushrooms, place the butter in a large frying pan on a medium heat. Once the butter starts to foam, add the mushrooms and season with salt. Sauté the mushrooms until all the moisture is released and cooked off. Turn the heat down low and add the thyme and garlic, stirring for another 2 minutes. Remove from the pan and onto some absorbent towel to cool.
• When the mushrooms have cooled, add to the mince along with the pistachios and mix until thoroughly combined.
• Add half of the mince to the base of the terrine mould, pressing down with your hands until evenly distributed.
• Lightly fry the foie gras and cut into small pieces without the excess fat. Place the foie gras pieces in the middle of the mince, keeping some empty gaps to fill again with some more duck leg meat. Finally, add the reserved guinea fowl breasts, without skin, at the end.
• Fold over the remaining prosciutto, press down firmly and cover with cling film.
• Cook in a bain-marie in the oven for 1 1/2 hours until cooked through. You can improvise a bain-marie at home by placing the mould in a deep baking tray and pouring in water until it comes two-thirds of the way up the sides of the mould.
• Use a meat thermometer to check if the centre has reached a minimum of 72°C, at which point it is ready. Leave to cool, then refrigerate with a suitable weight on top of the terrine to help press, for at least 24 hours.

To serve:

Turn the terrine out onto a chopping board and use a very sharp knife to slice into 14–16 even portions. Place on a plate and rub with a little olive oil and salt. Serve with your favourite toasted bread, pickles and chutney or preserve.

How to serve a guinea hen and foie gras terrine

A guinea hen and foie gras terrine is a sophisticated dish that can be served in a variety of ways. Here are some tips on how to serve it:

Preparation

Before serving, it is important to properly prepare the terrine. Follow a trusted recipe, such as Mark Dodson's, which includes ingredients like guinea fowl, pork back fat, chicken, prosciutto, and various seasonings. The preparation method involves marinating, cooking in a bain-marie or water bath, and pressing and chilling the terrine.

Serving Options

Once your terrine is ready, you can serve it in several ways:

• Traditional Method: In Gascony, the capital of foie gras in France, the terrine of foie gras is traditionally served cold, in its mould, with serving spoons and a bowl of hot water. The spoons are dipped into the hot water to easily slice through the rich foie gras, which is then spread on a slice of bread.
• Sliced: In the United States, a more common approach is to thinly slice the terrine and serve it on elegant toast points or flaky pastry shells. You can use a hot knife to make clean, perfect slices.
• Presentation: Fan out the thin slices on a platter for an attractive presentation. You can also sprinkle the slices with a coarse salt like fleur de sel.
• Accompaniments: Serve the terrine with slices of crusty peasant-style bread, toasted brioche, or a cranberry walnut loaf. You can also offer a variety of jams or fruit compotes to complement the creamy, fatty flavour of the foie gras.
• Beverage Pairing: Drink a glass of Sauternes or late-harvest Jurançon, sweet wines from the Southwest of France, to enhance the flavour of the terrine.

Frequently asked questions