Triple bird terrine with spicy tutti frutti

Name: triple bird terrine with spicy tutti frutti
Cook time: 15 min
Total time: 805 min
Yield: 4
Ingredients: 500 ml unsweetened apple juice; 4 el cane sugar; 2 cinnamon stick; 5 broken star anise; 4 clove; 2 lemon cleaned up; 1 rolled turkey, duck and chicken; 10 g parsley

Turkey, duck and chicken roulade with a sauce of apple juice, sugar, cinnamon, cloves and tutti frutti.

Ingredients

Directions

Put the apple juice with the cane sugar, cinnamon sticks, star anise and cloves in a pan and bring to the boil.
Let it simmer for 5 minutes and then turn off the heat.
Use a peeler to peel 5 pieces of the zest of 1 lemon and add to the apple juice. Squeeze out the peeled lemon and add the juice.
Put in the pan and leave covered for 2 hours to room temperature. Put in the fridge and let it 10 hours.
Preheat the oven to 175 ° C. Put the poultry terrine in an oven dish and bake for 55 minutes in the middle of the oven.
Remove from the oven and leave to rest for 15 minutes under aluminum foil. Meanwhile cut the parsley roughly and cut the second lemon into pieces.
Place the roulade on a flat dish and cut into slices. Spoon the vault around the roulade or serve separately.
Put the wedges of lemon in between and sprinkle with the parsley.