Poultry terrine with summer truffle

Recipe ingredients

Ingredients for 1 pacotizing® beaker 

300 g chicken breast
300 g cream
50 g pork back fat raw
20 g summer truffle
10 g salt
10 g butter

Recipe preparation

(1) Cut the chicken breast into small pieces, mix with the cream and salt. Pour into a pacotizing® beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 h.
(3) Then pacotize® twice with overpressure. Then finely chop the summer truffle, sauté in butter and stir into the mixture. Line the terrine dish with cling film and bacon. Fill the farce into the terrine dish, first add the bacon and then seal with cling film. Steam for approx. 35 minutes in the steamer at 80 °C or poach in a water bath in a preheated oven at 140 °C and allow to cool.