Poultry terrine in a pastry crust, with green olives
Ingredients
For
8
personnes
- 3 slices of white bread
- 10 cl of single cream
- 1 kg of chicken breast fillets
- 1 egg + 1 egg yolk
- 100g of green olives from France
- 4 tablespoons of shelled pistachios
- 2 duck fillets
- Traditional-style olive oil
- Salt and freshly ground pepper
For the dough:
- 500g of flour
- 100g of traditional-style olive oil
- 25 cl of water
- Salt
Tip
Choosing an olive oil with a traditional flavour is ideal for this recipe! Go for an PDO olive oil from Provence – ripened olives, PDO olive oil from Aix-en-Provence – ripe olives, or PDO olive oil from the Vallée des Baux de Provence – ripe olives, or an ‘old-fashioned’ style olive oil or one made from ripe olives.And for green olives, choose, for example, PDO Lucques olives from Languedoc, PDO Nîmes olives, PDO cracked olives from the Vallée des Baux de Provence or Lucques olives, Picholine, Verdale olives from the Bouches-du-Rhône, ...
Instructions
Prepare the dough:
Place the flour in a mixing bowl, make a well in the centre, then add the olive oil, water and salt. Stir until the mixture forms a ball of dough. Leave to rest for 1 hour in the fridge.
- Next, preheat the oven to 180°C. Soften the bread in the cream. Blend the chicken mince in a food processor with the white bread, the whole egg, salt and pepper. (You should end up with a fairly fine mince). Then stir the pistachios and pitted green olives into the mixture. Divide the mixture into three equal portions.
- Line a loaf tin with baking paper and grease it with olive oil. Then spread three-quarters of the mixture to line the tin. Fill the tin by alternating a layer of minced meat with a duck fillet, season with salt and pepper, then add another third of the minced meat, followed by the second duck fillet, season with salt and pepper, and finish with the remaining third of the minced meat.
- Cover the tin with the rest of the pastry, rolled out into a wide strip. Then seal the edges with your fingers and use the leftover pastry to decorate the top of the terrine. Next, make a hole in the centre of the top crust (if necessary, slip in a rolled-up piece of baking paper to keep the pastry open during baking).
Cooking:
- Finally, brush the top with an egg yolk mixed with a little olive oil. Cover the terrine with a sheet of aluminium foil and bake for 1 hour 30 minutes. Remove the aluminium foil partway through cooking to allow the pastry to brown. Leave to cool before turning out of the tin.
- Serve with a green salad drizzled with olive oil.
Tip
Choosing an olive oil with a traditional flavour is ideal for this recipe! Go for an PDO olive oil from Provence – ripened olives, PDO olive oil from Aix-en-Provence – ripe olives, or PDO olive oil from the Vallée des Baux de Provence – ripe olives, or an ‘old-fashioned’ style olive oil or one made from ripe olives.And for green olives, choose, for example, PDO Lucques olives from Languedoc, PDO Nîmes olives, PDO cracked olives from the Vallée des Baux de Provence or Lucques olives, Picholine, Verdale olives from the Bouches-du-Rhône, ...
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
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