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Terrine of goose and white peach

11 September 2006
Terrine of goose and white peach


(serves 10 portions)

1 x 7lb fresh goose
¼pt cream
1 egg white
Pinch nutmeg white pepper and salt
3 fresh white peaches poached skinned and sliced 1in thick
1tsp butter and olive oil
½ pint olive oil
½ carrot
4 peppercorns
2 bay leaves
8 leaves of basil
1 leaf of lemon thyme
2tbs sea salt
4 cloves garlic


Line a 8in x 4in earthenware terrine with clingfilm.

Remove the fillets from the back of the goose and bone out the meat from the legs. Marinate for 24 hours.

Remove the fat from the breast and sear the fillets in butter and olive oil in a thick-bottomed pan. Cook and rest.

Liquidise the rest of the meat for 40 seconds and pass through a fine sieve. Rest and cool. Add egg whites and salt and mix.

Add cream gently mixing on a basin of ice until all the cream is incorporated.

Using a piping bag pipe some mousse into the bottom of the terrine. Slice the seared breast of the goose and arrange on top of the mousse.

Pipe another layer of mousse and neatly add sliced peaches on top. Add layers alternately until the terrine has been filled.

Tightly overlap the clingfilm to cover the terrine. Cook for 20-25 minutes in a bain-marie at 300°F or until the meat is tender when tested with a skewer.

Allow to cool. Refrigerate.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


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