- 125 grams smoked Bacon
- 2 cooked Chicken legs
- 250 grams Chicken liver
- 1 teaspoon vegetable oil
- 50 grams button Mushroom
- 200 grams uncured Bacon
- 250 grams lean Veal shank
- 250 grams turkey breasts
- 1 teaspoon prepared pumpkin pie spice (or pie spice blend plus rosemary and sage)
- ½ teaspoon grated Orange peel
- 1 egg
- 50 milliliters Whipped cream
- 1 teaspoon thyme
- 2 tablespoons Pistachio
Line the terrine mold with plastic wrap, then line with slices of smoked bacon. The bacon should overlap over the edge so that it can be turned over the filling later.
Remove the meat from the chicken legs, taking care to remove the skin. Cut the meat into chunks. Rinse and trim the chicken livers, pat dry, then sear quickly on all sides in hot oil and set aside to cool. Fry the mushrooms quickly over high heat and let cool.
Cut 50 grams (approximately 2 ounces) of uncured bacon into small pieces and place in the freezer. Cut the veal and turkey breast into cubes, season with salt, pate seasoning and orange zest and process through a medium setting of a meat grinder along with the chilled bacon. Process 1/3 of the fried liver through the grinder. Mix the minced meat with the chopped liver, then stir in the egg, cream and thyme. Add the pistachios and season. Cut the remaining bacon into large pieces.
Preheat the oven to 160°C (approximately 325°F). Pour about half of the mixture into the terrine mold and smooth. Distribute the fried liver, mushrooms, chopped bacon and chicken pieces on it, then spread the remaining mixture on top. Fold the bacon slices over the top of the filling. Place the terrine mold in a deep baking pan, pour hot water into the pan and cook for about 2 hours in a preheated oven on the middle rack. Remove and let cool. To serve, cut into slices and serve with rustic bread and fruit chutney.