Bresc BV

Pork cheek terrine with duck liver

Ingredients

4
  • 300 g pork cheeks, stewed
  • 200 g duck liver, in slices
  • 200 g Bresc chunky salsa tomato
  • 100 g raspberries
  • 100 g Bresc grilled bell pepper puree
  • 50 g young spinach
  • 40 g vegetable crisps
  • 5 g Bresc red chilli puree
  • 0.5 dl chilli-raspberry dressing (see recipe)
  • cress

Chilli-raspberry dressing:

  • 200 g raspberries
  • 100 g Bresc red chilli puree
  • 40 g Bresc strattu di pomodoro
  • 10 g mustard
  • 1.5 dl sunflower oil
  • 0.5 dl raspberry vinegar
  • 2 egg yolks 
  • salt and pepper


  • 600 g pork cheeks
  • 150 g butter
  • 100 g bacon strips
  • 50 g Bresc freshly chopped onion
  • 40 g Bresc pesto rosso 
  • 40 g flour
  • 30 g Bresc black garlic puree
  • 20 g Bresc Andalusian garlic puree
  • 20 g Bresc red chilli puree
  • 4 tomatoes
  • 2 dl red wine
  • 2 dl meat fond
  • 1 dl water
  • salt and pepper

Preparation method

Cut the meat into pieces and roll them in the flour. Heat the oil in a casserole and fry the meat on a high heat. Add the bacon strips to it and fry them gently with the other meat. Add the onion, red chilli puree and the Andalusian garlic puree and fry briefly. Dice the tomatoes and them and the black garlic and pesto rosso, then add the red wine and the fond. Bring to the boil, cover and leave to simmer gently for 4 to 5 hours until the meat is tender. Remove the meat from the pan and reduce the sauce until it is thick. Pull the meat and flavour it with a little of the sauce. Take a terrine and press and line it with plastic foil. Build up layers using all the ingredients. Start with the sauce and then the pulled meat. Press it down and spread a little bell pepper puree on it, then place a slice of duck liver on top; repeat this process until you have used up all the ingredients. Cover with foil and put the press on the terrine. Place the terrine in the fridge for at least 6 hours. 

Preheat the oven to 160 °C. For the relish, mix the salsa with the habanero pepper and raspberries. Roast the slices of panchette in the oven until crispy. For the chilli-raspberry mayonnaise, puree all the ingredients except the oil. Thicken it with the oil while you are blending it. With a hot knife, slice the terrine and serve the slices with the relish and the dressing and garnish with cress and crisps.