Difficulty: Intermediate
The day before, dress the pheasant, cut the fillets and legs into large cubes, and refrigerate overnight.
Crush the pheasant carcass, flambé it with Armagnac, and prepare a game stock using the aromatic garnish and a few juniper berries.
The next day, blanch the orange and lemon zest.
Grind the pork loin and fatty bacon through a meat mincer using a coarse plate.
Roughly dice the duck foie gras.
In a chilled mixing bowl, combine the ground pork loin, bacon, foie gras, and diced pheasant. Gradually add the game stock. Season generously with salt and pepper. Incorporate the crushed juniper berries and blanched citrus zests. Taste and adjust seasoning as needed.
Line a terrine mold and fill it with the mixture.
Bake in a bain-marie in a preheated oven at 160°C for 45 minutes.
