Terrine of Suckling Pig, Onion Confit & Foie Gras
- Pork meat - 4 pounds
- Onions - 5
- Carrots - 3
- Celery - 1
- Fresh Thyme
- Fresh Rosemary
- Fresh Tarragon
- Fresh Chervil
- Foie Gras - 1 poached
- Veal Stock - 1 quart
- For the garnish
- Truffle (black)
- Mix green lettuce
Peel and dice the vegetables; add to heavy pan with olive oil, and brown. Season the meat with salt and pepper. In the pan with the browned vegetables, place the pork fat side down and brown on all sides over high heat.
After the meat has cooked awhile, add veal stock, leaving some stock aside. Add fresh rosemary and thyme.
Cover and cook over low heat until the meat is tender. May be cooked as long as 9 hours or overnight, if preferred.
In another pan, soften sliced onions slowly in olive oil until brown, then add veal stock.
When meat is cooked, remove from pan and allow to cool. Filter (strain) the cooking liquid.
Shred the meat, julienne the skin, and mix together in a bowl with fresh tarragon and chervil.
In an oval terrine:
Layer ½ of the shredded meat
Layer onion confit on top
Add more fresh herbs
Add sliced poached foie gras
Repeat layers, without going to the top of the terrine
Ladle the filtered cooking liquid on top of the terrine and refrigerate overnight.