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Chicken,dried prunes and duck terrine

Chicken,dried prunes and duck terrine

Delight your guests with this elegant chicken, dried prunes, and duck terrine, featuring tender slices of chicken, rich duck pâté, and sweet dried prunes layered in a delicate jelly with a hint of lemon and white wine. Perfect for make-ahead entertaining, this sophisticated terrine is ideal as a starter or appetizer, combining luxurious flavors with a stunning presentation that’s sure to impress.

Prep Icon
Prep
15 min
Bake
15 min
Total
30 min
Serving Icon
Serving
8 people
Recipe Type
Finger foods
Recipe Main Image

Ingredients

5 large chicken breasts
2 lemons
1 glass of white wine
350 g duck pâté (mousse)
350 g dried prunes
½ packet of Maggi jelly (aspic)
A few onions
Salt, pepper

Instructions

  1. Cook in the pressure cooker the chicken breasts with water, wine, onions, salt and pepper.
  2. Prepare 300 g jelly with cooking broth from the chicken breasts.
  3. Put a layer of jelly at the bottom of a cooking tin.
  4. Add thin slices of lemon on top of jelly and all around the tin.
  5. Cut the chicken breasts in slices.
  6. Alternate a layer of chicken slices, duck mousse and dried prunes; the last layer should be prunes.
  7. Press hard, cover with jelly and refrigerate.

Tips

To be prepared the day before

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